Italian organic foods company Alce Nero adds three more favourites to its list of pastas with the launch of Organic Whole Wheat Spaghetti, Organic Tricolore Spaghetti and Organic Tricolore Kids Pasta Sport Shapes.
Alce Nero Malaysia in a statement said the recent unveiling of three new pasta products, replete with recipes and preparation instructions, was to add variety to FMCO clean-eating meals as the people stay home during the full movement control order (FMCO) period.
“Organic food as part of the clean eating movement are said to offer health benefits. As we stay home during the FMCO, most of us, especially kids, would appreciate more variety and fun in our daily meals,” said the statement.
“Our products are directly from our fields, grown without pesticides or synthetic chemicals, non-polluting and with no Genetically Modified Organisms (GMOs) to meet global organic certification standard,” the statement added.
All Alce Nero products are certified organic proudly displaying the European Organic Certification and the Japanese Organic Certification marks.
“Alce Nero is unique as our farmers are both producers and shareholders, so you always know the provenance of every product as it is shown on the label for total traceability,” it said.
“In Italian, ‘alce’ is elk while ‘nero’ means black. Alce Nero is named after Lakota spiritual healer Chief Black Elk (1863-1950) who inspired the brand founders through his love of the earth, commitment to living in harmony with nature and respect for tradition. The brand’s logo is a stylised depiction of Chief Black Elk on horseback spreading the message of ecological stewardship,” the statement explained.
Alce Nero Organic Tricolore Spaghetti 500g and Alce Nero Organic Whole Wheat Spaghetti 500g retail for RM8.20 per pack, while Alce Nero Organic Kids Pasta Sport Shapes 250g retails at RM5.90. The pastas are available at Ben’s Independence Grocer, Jaya Grocer, Village Grocer and selected AEON outlets.
More information about Ace Nero is available at https://alcenero.asia/recipes.html or visit Facebook page https://www.facebook.com/AlceNeroMalaysia/ and Instagram page https://www.instagram.com/alceneromy/
Full recipes here:
Spaghetti Pad Thai (Wholewheat)
| Ingredient | Quantity |
| Alce Nero Wholewheat Spaghetti | 250g |
| Alce Nero Extra Virgin Olive Oil | |
| Garlic, chopped | 3 cloves |
| Chicken meat (sliced and marinated with 1 tsp corn flour, fish sauce, sugar and chilli flakes) | 300g |
| Prawns (marinated with 1 tsp sugar) | 100g |
| Tamarind paste | 50g |
| Water | 100ml |
| Chilli padi, sliced | 4 stalks |
| Brown sugar | 2 tbsp |
| Chicken stock granules | 1 tsp |
| Fish sauce | 2-3 tbsp |
| Beansprout | 150g |
| Kuchai chives, cut into 2cm lengths | 50g |
How to cook:
- Heat Alce Nero extra virgin olive oil in a wok, saute the chopped garlic until fragrant adding the marinated chicken meat and prawns.
- Add the tamarind juice, brown sugar, chicken stock granules, chilli padi amd fish sauce.
- Return the cooked Alce Nero spaghetti into the wok, adding lastly the chives and beansprouts. Adjust salt & sugar to taste, turning off heat.
- Top with garnishing ingredients, squeeze in the lime juice before serving.
Sweet and Sour Chicken with Tricolore Spaghetti
| Ingredient | Quantity |
| Chicken: | |
| Small chicken breasts | 2 |
| Frying oil | 2 tsp |
| 1.5 inch (4 cm) piece of ginger | 1 |
| Garlic | 5 cloves |
| Chili flakes | ½ teaspoon |
| Noodles + green beans: | |
| Alce Nero Tricolore Spaghetti | 125g |
| green beans | 100g |
| Mushrooms and other vegetables: | |
| cooking oil | 1 tsp |
| Mushrooms | 200g |
| Red bell pepper | 1 |
| 3 medium carrots | 150g |
| Sweet sour sauce: | |
| Light soy sauce | 6 tsp |
| Rice vinegar | 3 tsp |
| Tomato puree or ketchup | 2 tsp |
| Light brown sugar | 2 tsp |
| Potato / corn starch | 2 tsp |
How to cook
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- Instructions
- Prepare the chicken: Cut the chicken into 2 cm /1-inch cubes, mix with 1 tablespoon of oil, finely chopped ginger and garlic and chilli flakes, season to taste with salt. Cook right away or leave to marinate for 2 hours or overnight.
- Cook the noodles and green beans: place in a medium pot, pour in boiling water, add a little salt, cook for 4 minutes, then strain.
- Prepare the vegetables: cut the mushrooms into 5 mm / ¼ inch slices, bell pepper into 5 mm / ¼ inch stripes, carrots into very thin matchsticks.
- Whisk all the sauce ingredients in a bowl.
- Heat a tablespoon of oil in a large frying pan, cook the chicken over high heat for 2 minutes (no stirring), then on the other 1-2 minutes more, or until cooked through. Transfer on a plate. It‘s important not to overcook the chicken, otherwise, it will be tough, cook it only until it changes its color from pink to white.
- Add another tablespoon of oil, carrots and bell paprika to the same pan, cook for 4 minutes, until tender and browned, but still a little crunchy.
- Add the mushrooms to the pan and cook for about 4 minutes, until browned, tender, and crunchy.
- Add the chicken back to the pan, add the cooked noodles, green beans, and the sauce. Toss everything together, bring to a boil. Transfer to plates and serve.
Minestrone Pasta Sports Shape
| Ingredient | Quantity |
| Olive Oil | 1 tsp |
| Medium Onion, chopped | 1 |
| Stalks celery, chopped | 1 |
| Carrots, chopped | 1 |
| Garlic, chopped | 3 cloves |
| Salt | 2 tsp |
| Green beans, diced | 200g |
| Alce Nero pasta sauce with onion & basil | 1 jar |
| Water | 800ml |
| Kidney beans | 200g |
| Alce Nero organic fusilli/ macaroni | 300g |
| Parmesan cheese, for serving | |
| Fresh basil, for serving |
How to cook:
- In a heavy bottom pot, combine the olive oil, onion, celery and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
- Add the garlic and salt, and cook for an additional 2 minutes
- Add the green beans, sauce, and water, and bring to a boil
- Add the kidney beans and pasta and cook for about 9-10 minutes until the pasta is al dente.
- Serve warm with Parmesan and basil.
