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  Crostone with Champignon Mushrooms

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Whole Champignon Mushrooms g 280
  
  
  

  Ingredients for 4 servings
  4 slices white bread
  4 slices cooked ham
  200 g Mozzarella cheese
  1 tin D'Amico Champignon Mushrooms
  extra virgin olive oil
  4 spoons tomato pulp
  2 D'Amico Anchovies Preserved in Oil
  1 clove of garlic
  salt
  pepper
  
  
  
  Preparation
  Add a spoon of extra virgin olive oil to a small pan, heat up the D'Amico Anchonvies Preserved in Oil, add the peeled and sliced clove of garlic and the tomato pulp, cook for 5 min at a low flame. Add the strained D'Amico Champignon Mushrooms to a nonstick frying pan containing 3 spoons of extra virgin olive oil and fry for 5 min at a high flame, season with salt and pepper. Then place a slice of cooked ham on each slice of bread, spread the mushrooms, the finely cubed Mozzarella cheese and the tomato pulp on each slice. Place each slice of bread under the hot grill and serve immediately.

  
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  Warm Chicken Corn Salad with Mushrooms

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Whole Champignon Mushrooms g 280
  Sliced Champignon Mushrooms g 800
  Sliced Champignon Mushrooms g 400
  Sliced Champignon Mushrooms g 300
  
  
  

  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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  Champignon Mushrooms, Onions and Sweet Pepper

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Whole Champignon Mushrooms g 280
  Sliced Champignon Mushrooms g 400
  
  
  

  Ingredients for 4 servings
  200 g green sweet pepper
  4 big onions
  1 tin D'Amico Champignon Mushrooms
  4 spoons extra virgin olive oil
  1 clove of garlic
  parsley
  salt
  pepper
  
  
  
  Preparation
  Place the pipfree sliced peppers, the sliced onions, the strained D'Amico Champignon Mushrooms, the peeled and sliced clove of garlic and the extra virgin olive oil in a nonstick saucepan. Season with salt and pepper and keep at a simmer at a low flame for about 20 min, adding small amounts of hot water if necessary. Add a spoon of chopped parsley a few minutes before the vegetables are done.

  
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  Melting Cheese Crostone with Rocket and Sun Dried Tomatoes

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Sun Dried Tomatoes g 520
  Sun Dried Tomatoes g 280
  
  
  

  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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  Pasta with Pioppino Mushrooms

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Pioppino Mushrooms g 540
  
  
  

  Ingredients for 4 servings
  400 g egg pasta rags
  70 g pork underbelly
  1 jar D'Amico Pioppino Mushrooms
  2 spoons extra virgin olive oil
  1 spoon tomato concentrate
  4 spoons milk
  1 spoon parsley
  4 spoons Parmesan cheese
  1 clove of garlic
  ½ onion
  dried red hot chilli pepper
  white wine
  pepper
  
  
  
  Preparation
  Put the cubed pork underbelly into a nonstick frying pan containing 2 spoons of extra virgin olive oil, 1 peeled and chopped clove of garlic, ½ peeled and chopped onion, a pinch of chilli pepper and the strained D'Amico Pioppino Mushrooms - fry at a high flame for 5 min. Then sprinkle with a little white wine, leave the alcohol to evaporate and add 1 spoon of tomato concentrate diluted with 4 spoons of milk. Season with salt, pepper and chopped parsley. Cook the rags pasta until “al dente”, strain, stir in the freshly prepared sauce, add 4 spoons of grated Parmesan cheese, and serve.

  
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