Thanks to its continuous efforts, the company D&D Italia has managed to obtain two internationally recognised certifications regarding food safety: UNI EN ISO 22000:05 and GLOBAL STANDARD FOR FOOD SAFETY BRC (British Retailers Consortium). These guarantee food safety through the enforcement of rules and regulations directed at food quality and sanitary safety of the production process.
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Ingredients for 4 servings
4 chicken legs
50 g corn salad
80 g Trevisian radicchio
200 g D’Amico Champignon Mushrooms, sliced
extra virgin olive oil
2 spoons lemon juice
1 spoon Gin
mustard
thyme
salt
pepper
Preparation
Skin the chicken legs, place them in a nonstick pan containing 2 spoons of extra virgin olive oil, brown them, sprinkle with a spoon of Gin, season with a pinch of thyme and salt, cover and keep at a simmer for about 30-35 min. Then slice the flesh into strips and keep warm. Spread the corn salad, the radicchio and the strained D'Amico Champignon Mushrooms on a large plate. Sprinkle with an emulsion prepared by mixing 4 spoons of extra virgin olive oil with 2 spoons of lemon juice, a spoon of mustard, salt and pepper. Spread the warm chicken strips on top of the salad and mushrooms, and serve.
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Ingredients for 4 servings
4 slices of bread
4 thick slices smoked Scamorza cheese
4 D'Amico Sun Dried Tomatoes preserved in oil, cut into fillets
oregano
rocket
Preparation
Place a slice of smoked Scarmoza cheese on each of the 4 slices of bread, spinkle with oregano and bake the bread slices under the hot grill until the Scamorza cheese begins to melt. Add a few roughly torn rocket leaves and 4 D'Amico Sun Dried Tomatoes, cut into fillets, on top of the cheese, sprinkle 2 spoons of oil from D'Amico Sun Dried Tomatoes and serve.
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Ingredients for 4 servings
1 tin D'Amico Champignon Mushrooms
4 spoons extra virgin olive oil
1 clove of garlic
red hot chilli pepper powder
parsley
200 g cherry tomatoes
aromatic herbs (chive, thyme, oregano)
salt
Preparation
Fry the strained D'Amico Champignon Mushrooms in a nonstick frying pan containing the extra virgin olive oil, the peeled and sliced clover of garlic, a pinch of chilli pepper and a tuft of chopped parsley for 5 min at a medium flame. Add the sliced or chopped cherry tomatoes, season with a spoon of aromatic herbs and salt. Stir, fry for another 5 min at a medium flame, and serve.
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Ingredients for 4 servings
300 g cherry tomatoes
200 g D’Amico Mushroom Mix
350 g Chitarra Spaghetti
4 slices of aubergines
2 shallots
4 spoons extra virgin olive oil
red hot chilli pepper
mint
marjoram
Preparation
Peel and chop the shallots and, together with some chopped red hot chilli pepper, fry in 4 spoons of extra virgin olive oil in a nonstick frying pan until golden brown, then add 4 slices of aubergines previously peeled and cubed and the cherry tomatoes - leave to cook for about 15 min, then add the D'Amico Mushroom Mix and fry for a further 5 min. Meanwhile cook the Chitarra Spaghetti until “al dente”, stir in the freshly prepared sauce. Season and garnish to your liking with some mint leaves and marjoram.
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Ingredients for 4 servings
400 g D’Amico Oyster Mushrooms
160 g onion
8 eggs
4 spoons milk
grated Parmesan cheese
4 slices Scamorza cheese
6 juniper grapes
extra virgin olive oil
marjoram
sweet pepper
salt
Preparation
Thinly slice the onion, then fry in a nonstick frying pan containing extra virgin olive oil until golden brown. Add the strained D'Amico Oyster Mushrooms and the juniper grapes, season with a pinch of marjoram and a pinch of salt, stir and cook for 5 min at a medium flame. Meanwhile, in a bowl, firmly beat the eggs with the milk and the Parmesan cheese, season with salt. Grease a small nonstick frying pan with a little extra virgin olive oil and pour a quarter of the egg mixture into the pan. Let the omelette begin to thicken, then spread on top 4 thin Scamorza slices which previously have been dipped into extra virgin olive oil and a pinch of sweet pepper, and a quarter of the D’Amico Oyster Mushrooms. Fold the omelette in half and keep warm. Prepare another three omelettes the same way, and serve.
Caricamento in corso ...
