DELICIOUS LOW COST VERY TASTY RECIPES

DUCK BREAST WITH SICILIAN ORANGE PEEL AND THYME SCENTED CARROTS INGREDIENTS TO SERVE 4: • 2 duck breasts • 30 grams butter • 1 untreated orange • Alicos Selection Sicilian orange peel • 1 kg carrots • Thyme • Frantoia rosemary flavoured extra virgin olive oil

DUCK BREAST WITH SICILIAN ORANGE PEEL AND THYME SCENTED CARROTS

Peel the carrots and cut them into irregular sticks. Pour a little extra virgin olive oil into a non-stick frying pan and sauté the carrots over a high heat for a few minutes. Add plenty of thyme leaves and lower the heat, continuing to cook for about ten minutes. Put the butter into a pan and when it is melted, brown the duck breasts for a few minutes on each side over a high heat. Add a splash of Gran Marnier and a few spoons of water. Cover the pan and leave your duck to cook on a low heat for 30/40 minutes and season with salt at the end of cooking time. Squeeze the orange and add the juice and a few spoons of Alicos Selection Sicilian orange peel to the pan just before the end of cooking. 
Complete the preparation by reducing the pan juices and serve your duck with orange immediately while hot. Accompany with the thyme scented carrots and season with a few drops Frantoia rosemary flavoured extra virgin olive oil at the table . COSTS IN DETAIL: 2 duck breasts €18.29 kg: 800 grams 30 grams butter €11.92 kg: 125 gram packet 1 untreated orange: € 1.78 kg Alicos Selection Sicilian orange peel:130 gram pack 1 kg carrots € 1.28 kg Thyme: 20 gram tray Frantoia rosemary flavoured extra virgin olive oil 250 ml

€ 14,64 € 1,49 € 0,45 € 6,00 € 1,28 € 1,15 € 4,30

TOTAL COMPLETE DISH

€ 29,31

PUFF PASTRIES WITH SICILIAN CAPULIATO CREAM INGREDIENTS TO SERVE 4: • 8 puff pastries • 100g fresh ricotta • A handful of stoned taggiasche olives • A jar of Alicos Selection Sicilian capuliato (sun dried tomatoes, capers and red peppers)

PUFF PASTRIES WITH SICILIAN CAPULIATO CREAM

Beat the ricotta in a bowl with a drizzle of extra virgin olive oil, salt and pepper until it resembles a soft cream. Add the black olives chopped into pieces and a few spoons of Alicos Selection Sicilian capuliato to taste, mix well and use to fill the puff pastries. Decorate each pastry with a black olive and garnish the serving plate with a few valerian leaves.

COSTS IN DETAIL: Puff pastries (pack of 8) 100 grams fresh ricotta €7.45 kg Stoned Taggiasche olives in extra virgin olive oil €15.18 kg: 250 gram jar Alicos Selection Sicilian capuliato

€ 14,64 € 1,49 € 0,45 € 6,00

TOTAL ANTIPASTO € 22,58

PEAR TRIFLE WITH NUT BRITTLE TRIO INGREDIENTS TO SERVE 4: • 4 pears • 325 ml milk • 30 grams flour • 2 egg yolks • 140 grams sugar • 1 and a half spoons Cognac • Half an untreated lemon • 3 soft ladyfinger biscuits, preferably Sardinian • 100 grams Alicos mixed nut brittle • 1.5 dl fresh cream

PEAR TRIFLE WITH NUT BRITTLE TRIO

Beat the yolks with 100 grams of sugar and incorporate the flour; heat the milk with a piece of lemon peel and pour onto the mixture in a steady stream, stirring well. Pour into a pan and cook over a low heat for about 5 minutes until it has the consistency of custard; flavour with the Cognac and leave until completely cold. Chop the brittle roughly and break the ladyfingers into pieces. Peel the pears, cut in half, remove the core and drizzle with the lemon juice. Cook with half a litre of water and the remaining sugar for about 15-20 minutes, drain, leave to cool and cut into thin segments, keeping aside one whole half. Whip the cream, mix one third into the custard and put the rest into a piping bag with a smooth nozzle. Alternate layers of ladyfingers, custard, brittle and pears in a goblet, finishing with the custard, garnish with the piped cream and the remaining pear half cut into slivers. COSTS IN DETAIL: 4 pears (approx. 1kg ) € 1.20 kg 325 ml milk: 500ml carton 60 grams flour € 0.55 kg: half kilo bag 2 egg yolks: box of 2 eggs 140 grams sugar € 0.80 kg: 1kg bag 1 untreated lemon € 2.48 kg 3 soft ladyfinger biscuits, preferably Sardinian: 250 gram pack Alicos mixed nut brittle: 200 gram pack 150ml fresh cream: 250 ml carton

€ 1,20 € 0,96 € 0,28 € 0,69 € 0,80 € 0,24 € 2,33 € 8,00 € 1,23

TOTAL DESSERT € 13,57