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Consumers - Recipes
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Prawn and Red Orange Risotto


Ingredients: (for 4 persons)

350g of rice – 150g of peeled prawns – 1 red orange – 1 medium glass of white wine – broth – 30g of butter – salt & pepper


Brown the rice and some finely chopped orange peel with butter. Slowly add the hot broth needed. After a short while add the peeled prawns, season and pour in the juice of one orange.

Orange Sauce


Ingredients: (for 10 persons)

220g of sugar, 100g of water, the juice of 6 oranges, the peel from 4 oranges, 3 tbsp of Grand Marnier.


Put the water and the sugar in a saucepan and heat until a dense syrup starts to form.  Add the juice and cook for a further 10 minutes.  In the meantime, remove the white internal membrane from the orange peel, cut the peel into thin strips and boil for 5 minutes.  Drain the peel and add it to the syrup.  Cook for another 10 minutes.  When cold, you can put some Grand Marnier and castor sugar on top and enjoy also as a dessert.

Orange Charlotte



125g of Savoiardi biscuits, 3 oranges, 3 tbsp of sugar, 1 medium glass of water, 1 cup of milk, 50g of sugar, 15g of flour, 2 eggs, rum.


In a large saucepan put the milk, the sugar, the flour and 2 egg yolks.  Stir well and bring to the boil for about 1 minute.  In the meantime, whisk the egg whites to a stiff consistency and then add to the other mixture.  Pour a little bit of rum over it, leave it to cool for a short while and then add the juice from 2 oranges.  Pour some of this mixture into a bowl and cover with some Saviordi biscuits.  Repeat this operation a few times, ending up with the biscuits on top.  Cover the top with a weighted plate and leave for a couple of hours.  During this time grate the peel of the 3 oranges, add 2 tbsp of sweet syrup and leave for 10 minutes.  Sieve this mixture onto the cake and the Orange Charlotte is ready.

Orange Salad



Oranges, orange juice, onion, parsley, olive oil and salt.


Cut the oranges into cubes, finely chop the onion and stir whilst seasoning with olive oil, salt and orange juice.  Garnish with some parsley.


F.lli Conti Paternò S.r.l.

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