Search for Products and Recipes

• 

  Omelette with Onions, Oyster Mushrooms and Scamorza Cheese

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Oyster Mushrooms g 400
  
  
  

  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.

  
  • Send us your recipe
  • Send this recipe to a friend
• 

  Peppers with Goat's Cheese

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Chilli Peppers Prepared the Calabrian Way g 280
  
  
  

  Ingredients for 4 servings
  8 D'Amico Chilli Peppers Prepared the Calabrian Way
  40 g soft Goat's Cheese
  2 green olives
  10 small onion rings
  1 slice of cooked ham
  chive
  
  
  
  Preparation
  Place the goats's cheese, the chopped green olives, a spoon of freshly chopped chive, the chopped onion rings and a slice of chopped cooked ham in a bowl.  Mix well and use the mixture as a stuffing for the strained D'Amico Chilli Peppers Prepared the Calabrian Way. Garnish, if you wish, using halved green olives or onion rings, and serve.

  
  • Send us your recipe
  • Send this recipe to a friend
• 

  Pepper Bruschetta

  difficulty
  time

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

  Ingredients for 4 servings
  1 aubergine (250 g)
  10 thin slices smoked Scamorza cheese
  4 full spoons D'Amico Roasted Peppers Prepared the Sicilian Way
  
  
  
  Preparation
  After having removed the stalk, wash the aubergine and cut to obtain 8 slices of  about 1 cm in thickness, sprinkle with coarse salt, place on tilted working surface and leave to drain for half an hour. Remove the salt and grill on both sides. Place aubergine slices in a lightly greased nonstick baking tray, spread a slice of smoked Scamorza cheese and a spoon of strained D'Amico Roasted Peppers Prepared the Sicilian Way on each aubergine slice, cover with small strips cut from the remaining Scamorza cheese. Place under the hot grill until the Scamorza cheese beings to melt, and serve.

  
  • Send us your recipe
  • Send this recipe to a friend
• 

  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.

  
  • Send us your recipe
  • Send this recipe to a friend
• 

  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.

  
  • Send us your recipe
  • Send this recipe to a friend

Subscribe to
the Newsletter