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Pepper Bruschetta
difficulty 
time
To make this recipe were used following D’Amico items:
Roasted Peppers Prepared the Sicilian Way g 280Ingredients 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.
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Omelette with Onions, Oyster Mushrooms and Scamorza Cheese
difficulty time
To make this recipe were used following D’Amico items:
Oyster Mushrooms g 400Ingredients 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.
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Cuttlefish with Olives
difficulty time
To make this recipe were used following D’Amico items:
Dried Olives Prepared the Cilento Way g 180Ingredients for 4 servings
1 kg gutted cuttlefish
32 D'Amico Dried Olives Prepared the Cilento Way
1 untreated lemon
500 g tomato pulp
300 g potatoes
2 cloves of garlic
dry white wine
4 dl fish stock
dried oregano
extra virgin olive oil
salt
pepper
Preparation
Using a knife, cut the D'Amico Dried Olives Prepared the Cilento Way in half, place them in a bowl, sprinkle them with wine, add lemon peel and leave to marinate for an hour. Then rinse the cuttlefish, dry them with kitchen paper and fry them for 2-3 min in a pan containing 4 spoons of extra virgin olive oil and the peeled and squashed cloves of garlic, then sprinkle with half a glass of white wine, leave the alcohol to evaporate, add the hot fish stock and cook at a medium flame for about 20 min. Add the peeled and cubed potatoes, the tomato pulp and the strained marinated D'Amico Dried Olives Prepared the Cilento Way. Season with salt, pepper, 2 pinches of oregano and cook at a medium flame for another 20 min. Serve, if you wish, with grilled slices of white bread.
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Chitarra Spaghetti with Mushroom Mix, Aubergines, Cherry Tomatoes and Mint
difficulty time
To make this recipe were used following D’Amico items:
Mixed Mushrooms g 540Ingredients 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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Crostoni with Mushroom Mix
difficulty time
To make this recipe were used following D’Amico items:
Mixed Mushrooms g 980
Mixed Mushrooms g 540Ingredients for 4 servings
4 slices of bread
120 g D'Amico Mushroom Mix
3 spoons extra virgin olive oil
8 slices smoked ham
40 g Parmesan cheese shavings
1 spoon lemon juice
marjoram and thyme
salt and pepper
Preparation
Toast all slices of bread. In the meantime, fry the strained D'Amico Mushroom Mix in a pan containing extra virgin olive oil. Spread the smoked ham, Parmesan cheese shavings and the fried mushrooms on the slices of bread. Sprinkle with an emulsion made by mixing 2 spoons extra virgin olive oil with 1 spoon lemon juice, chopped marjoram and thyme, salt and pepper.
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