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  Rice Salad with Peppers and Lampascioni Onions

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Roasted Peppers Prepared the Sicilian Way g 280
  Lampascioni Onions Prepared the Apulian Way g 280
  
  
  

  Ingredients for 4 servings
  350 g parboiled rice
  1 jar D'Amico Peppers Prepared the Sicilian Way
  4 Wiener sausages
  120 g Leerdammer cheese
  16 D'Amico Lampascioni Onions Prepared the Apulian Way
  extra virgin olive oil
  salt
  pepper
  
  
  
  Preparation
  Boil the rice in plent of salted water until “al dente”, strain and cool under running water, strain once more, add to a big bowl  and season with 2-4 spoons of extra virgin olive oil. Add the Wiener sausages previously scalded in boiling water and cut into slices, the cubed Leerdammer cheese, D'Amico Lampascioni Onions Prepared the Apulian Way and, to the liking, D'Amico Peppers prepared the Sicilian Way cut in half, season with salt and pepper, mix and place in the fridge until served.

  
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  Pork Meatballs with Gaeta Olives and Peppers

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Roasted Peppers Prepared the Sicilian Way g 280
  Gaeta Olives g 300
  
  
  

  Ingredients for 4 servings
  500 g minced pork loin
  1 stale bread roll
  1 dl milk
  4 grated Parmesan cheese
  1 egg
  parsley
  basil
  nutmeg
  grated lemon peel from half a lemon
  flour
  extra virgin olive oil
  400 g chopped tomato pulp
  1 onion,
  2 cloves of garlic
  ½ jar D'Amico Gaeta Olives
  3 spoons strained D'Amico Peppers Prepared the Sicilian Way
  dried red hot chilli pepper in flakes
  salt
  
  
  
  Preparation
  In a bowl, place the minced meat, the bread roll which previously has been soaked in milk and from which excess milk has been squeezed out, the Parmesan cheese, the egg, a spoon of parsley and a spoon of chopped basil, a pinch of nutmeg and the grated lemon peel. Season with salt and mix all ingredients thouroughly until you obtain a smooth mixture out of which you can form apricot-sized meatballs. Flatten them slightly and cover in flour. In a pan containing 3 spoons of extra virgin olive oil, fry the peeled sliced onion together with the peeled halved clove of garlic until golden brown, then add the D'Amico Gaeta Olives and the tomato pulp. Season with salt, add a pinch of chilli pepper and cook for 10 min. Heat 3 spoons of extra virgin olive oil in a large frying pan, fry the meatballs, add the feshly prepared tomato sauce and the strained D'Amico Peppers Prepared the Sicilian Way and stir, cover and cook at a low flame for 10 min, adding a little warm water if necessary.

  
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  Focaccia Stuffed with Olives

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Olives Prepared the Neapolitan Way g 280
  
  
  

  Ingredients for 4 servings
  500 g bread dough
  150 Treviso radicchio
  2 spoons D'Amico Olives Prepared the Neapolitan Way
  4 slices cooked ham
  200 g Crescenza Cheese
  extra virgin olive oil
  salt
  pepper
  
  
  
  Preparation
  Peel the radicchio, rince and cut intro strips. Roll out the dough into a big rectangle of 3-4 cm in thickness, then divide into half. Place one half of dough onto a baking tray of 18x25 cm, spread the radicchio, the strained D'Amico Olives Prepared the Neapolitan Way, the thinly sliced Crescenza cheese and the cooked ham on the dough. Cover with the remaining half of dough, seal the edges by pressing and, if you wish, brush the surface with egg yolk. Bake the focaccia in a preheated oven at 200°C for about 30 min.

  
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  Fusilli Pasta with Artichokes and Mushrooms

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Champignon Mushrooms Prepared the Neapolitan Way g 280
  Artichokes Prepared the Roman Way g 280
  
  
  

  Fusilli Pasta with Artichokes and Mushrooms
  Ingredients for 4 servings
  400 g Fusilli pasta,
  1 garlic clove
  200 g lean rabbit meat
  1 jar D'Amico Artichokes Prepared the Roman Way
  ½ jar D'Amico Mushrooms Prepared the Neapolitan Way
  parsley
  Gin,
  3 dl vegetable stock
  extra virgin olive oil
  Parmesan cheese, grated
  cream (optional),
  salt
  pepper
  
  
  
  Preparation
  Add 3 spoons of extra virgin olive oil to a small saucepan and cook the chopped garlic clove until golden brown, add the meat and leave to brown, season with salt and pepper and cook for 2-3 min. Sprinkle with 2 spoons of Gin, leave the alcohol to evaporate, add the vegetable stock and cook for about 40 min. Add the strained D'Amico Artichokes Prepared the Roman Way and the D'Amico Mushrooms Prepared the Neapolitan Way, mix and cook on a low flame for 15 min. Meanwhile cook the Fusilli pasta until “al dente”, strain and add to the saucepan with the rabbit ragout, add fresh cream if you wish, leave to cook for a minute and serve.
  
  

  
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  Warm Chicken Salad with Zucchini

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Zucchini Prepared the Capri Way g 280
  
  
  

  Ingredients for 4 servings
  600 g chicken breasts
  1 celery rib
  2 small carrots
  1 onion
  1 laurel leaf
  100 g podded broad beans
  1 jar  D'Amico Zucchini Prepared the Capri Way
  1 head of red endive
  extra virgin olive oil
  balsamic vinegar
  salt
  pepper
  
  
  
  Preparation
  Place the chicken breasts in a pan together with the celery, the peeled carrots, the peeled onion and the laurel, cover with boiling water, season with salt and keep at a simmer for about 15 min. Then take out the chicken breasts using a skimmer, leave to cool until lukewarm, cut into cubes and place onto a large plate. Spread the broad beans, the strained D'Amico Zucchini Prepared the Capri Way and the endive (washed and cut into strips) on top. Season all ingredients with a dressing prepared in a bowl by emulsifying 5 spoons of extra virgin olive oil with 1 spoon of balsamic vinegar, a pinch of salt and a pinch of pepper, and serve.

  
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