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Tips & Recipes
• How to :
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- Cooking with Pesto
- Making a Basic Salad Dressing
• Savoury recipes
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- Honey Braised Lamb Shank
- Honey Grilled Chicken Wings
- Lavender & Honey Bread
- Pasta Arrabbiata
- Pasta Bellini
- Pasta Bolognese
- Pasta Minestrone Soup
- Penne with Chicken Mushrooms
- Tuna Pasta Salad
- Tomato Penne
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- Sausage & Capsicum Pasta Bake
- Fried Spaghetti
- Spicy Shrimp Spaghetti
- Tofu with Five Spices Honey Glaze
- Tuna Pasta with Tomato & Vegetables Sauce
• Sweet recipes
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- Ginger, Lemon & Honey Tonic Drink
- Honey Coated Banana Fritters
- Jam Tarts
- Strawberry Jam Muffins

Power Lunch Bowl

 
Acacia Honey Drink
Ingredients (serves 2):

2 servings Alce Nero Fusilli
3 tbsp Alce Nero Zucchini Pesto
1 Medium Broccoli, cut to single florets
¼ Head Purple Cabbage, chopped
100g White Button Mushrooms, quartered
1 Medium Carrots, sliced
1 Clove Garlic, minced
Alce Nero Extra Virgin Olive Oil
Dash of Dried Oregano
Fresh Basil Leaves (optional)
Salt, Pepper

Method:

    1. Cook the pasta according to directions on pack.
    2. In a pot of boiling water, blanch the broccoli and carrots for 2 minutes. Remove and rinse in cold water. Set aside.
    3. Heat some olive oil in a pan. Add the minced garlic, stirring constantly. Once the garlic releases its fragrance, add the button mushrooms and cook till softened and brown. Season with oregano, salt and pepper. Set aside.
    4. In a big bowl, add the cooked pasta and toss well in the zucchini pesto. Add the rest of the ingredients, finishing off with a drizzle of olive oil and some torn up basil leaves.
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