» Contacts
Via Irno - Pontecagnano Faiano (Sa) - Italy
Tel. +39 089 20 21 232
Fax. +39 089 38 56 935
info@damico.it
Search for Products and Recipes
| difficulty | ![]() | ![]() | ![]() | ![]() | ![]() |
| time | ![]() | ![]() | ![]() | ![]() | ![]() |
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.
| difficulty | ![]() | ![]() | ![]() | ![]() | ![]() |
| time | ![]() | ![]() | ![]() | ![]() | ![]() |
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.
| difficulty | ![]() | ![]() | ![]() | ![]() | ![]() |
| time | ![]() | ![]() | ![]() | ![]() | ![]() |
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.
| difficulty | ![]() | ![]() | ![]() | ![]() | ![]() |
| time | ![]() | ![]() | ![]() | ![]() | ![]() |
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.
| difficulty | ![]() | ![]() | ![]() | ![]() | ![]() |
| time | ![]() | ![]() | ![]() | ![]() | ![]() |
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.