Alce Nero, an Italian organic food provider, began pioneering organic produce and foods in 1978 when two cooperatives of Italian farmers decided to pioneer the organic revolution, producing wholesome food while minimising environmental damage.
Alce Nero combines old farming methods with the most advanced research on health and the environment.
Alce Nero producers are involved in all stages of manufacture, thus, they can guarantee high quality, 100% organic, authentically Italian products that can be traced to its origins.
The Alce Nero concept is farm-to-table, with as few steps in between as possible.
You can be sure that the products you are buying are grown without pesticides or synthetic chemicals, non-polluting and with no Genetically Modified Organisms (GMOs) to meet global organic certification standards.
All Alce Nero products are certified organic and displayed the European Organic Certification and the Japanese Organic Certification.
Fittingly Alce Nero is celebrating its 45th anniversary coinciding with National Organic Month in September, and segueing into National Pasta Month in October.
Combine these months through Alce Nero for a feast of organic pastas and produce that are safer, healthier and sustainable for you and your family.
While pasta traces its origins to Italy, get creative in the kitchen this National Organic Month and National Pasta Month experimenting with fusion recipes that add elements of your culinary culture to Italian origin organic pasta from Alce Nero.
Here are some pasta recipes with distinctly Malaysian tastes to get you started.
Alce Nero Whole Wheat Laksa Carbonara
Kids, and many adults love carbonara but traditional carbonara can be a bit heavy, and bland to local palates. Alce Nero combines spicy laksa with creamy carbonara for a fusion fantasy that will have you hungry for more.
Cook the Alce Nero Whole Wheat Spaghetti according to package instructions. Drain and set aside. In a bowl, whisk the eggs and season with a pinch of salt and black pepper. Set aside. Heat a bit of cooking oil in a pan, add the laksa paste and sauté for a few minutes until fragrant.
Pour in the Ayam Brand Organic Coconut Milk and bring the mixture to a gentle simmer. Slowly drizzle the whisked eggs into the laksa mixture while continuously stirring to create a creamy texture. Add cooked chicken and prawns to the laksa carbonara sauce.
Toss the cooked pasta into the laksa carbonara sauce, ensuring the pasta is well coated. Season with more salt and pepper to taste as needed.
Serve the Alce Nero Laksa Carbonara in individual bowls, garnished with freshly chopped cilantro leaves and enjoy.
Prep time: 5 minutes, cook time: 25 minutes, serves: 3-4 pax
Alce Nero Rendang Bolognese
Spaghetti bolognese is for many of us the quintessential Italian pasta, although lacking in the spices that local tastebuds crave. Try Alce Nero rendang bolognese for a fusion of the best of Italian and Malay culinary culture.
Cook the Alce Nero Tricolore Spaghetti according to the package instructions. Drain and set aside. Heat a tablespoon of Alce Nero Extra Virgin Olive Oil in a pan over medium heat. Add chopped onion and minced garlic, sauteeing until fragrant. Add minced beef to the pan, brown until cooked through, breaking it up as you stir.
Stir in the Ayam Brand Rendang Paste, ground cumin, and ground coriander. Cook for five minutes to infuse the flavours. Add diced carrot and celery to the pan. Cook until the vegetables start to soften.
Pour in the Ayam Brand Chopped Tomatoes, Ayam Brand Organic Coconut Milk, beef or vegetable broth, and Ayam Brand Tomato Puree. Stir well and let the mixture simmer over medium-low heat allowing the flavours to meld together and the sauce to thicken. Season with salt and pepper to taste.
Serve the rendang bolognese sauce over the cooked Alce Nero Tricolore Spaghetti. Garnish with freshly chopped cilantro leaves for a burst of freshness and enjoy.
Prep time: 10 minutes, cook time: 40 minutes, serves: 4-5 pax
Alce Nero Stir-Fried Pesto Pasta
Pesto is basically a thicker Hakka lei cha so the fusion element is in the stir-frying of the Alce Nero Stir-fried Pesto Pasta.
Cook the Alce Nero Spaghetti according to the package instructions. Drain and set aside.
In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, and a pinch of salt and pepper. Pulse until the ingredients are finely blended. With the food processor running, slowly drizzle in the Alce Nero Extra-Virgin Olive Oil until the mixture forms a smooth pesto sauce. Adjust the seasoning to taste.
Heat butter in a pan over medium heat. Add chopped onion and sauté until fragrant and translucent. Add bell peppers, cherry tomatoes, and zucchini to the pan and sauté for a few minutes until they are slightly tender.
Toss the cooked Alce Nero Spaghetti into the pan with the sautéed vegetables. Add the prepared pesto sauce to the pan and mix everything together until the pasta is evenly coated. Cook for an additional couple of minutes to warm up the pesto and combine the flavours.
Serve the stir-fried pesto pasta in individual plates, garnished with extra grated Parmesan cheese and enjoy.
Prep time: 10 minutes, cook time: 25 minutes, serves: 4-5 pax
