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  Risotto with Curdled Octopuses and Baby Artichokes

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  To make this recipe were used following D’Amico items:
  Whole Baby Artichokes g 400
  Artichoke Quarters g 520
  Artichoke Quarters g 280
  
  
  

  Ingredients for 4 servings
  300 g D’Amico Whole Baby Artichokes
  500 g curdled octopuses
  250 g rice
  4 D'Amico Anchovy Fillets Preserved in Oil
  4 spoons extra virgin olive oil
  2 cloves of garlic
  vegetable stock
  1 medium-sized leek
  parsley
     
  
  
  Preparation
  Cut the leek in thin sclices and fry in a saucepan containing 4 spoons of extra virgin olive oil, add the D'Amico Anchovy Fillets Preserved in Oil and leave until blended in. Place the defrosted and quartered curdled octopuses into the pan, add a cooking spoon of vegetable stock, cover with a lid and keep at a simmer for about 5 min, adding more stock if necessary. Stir in the rice, leave to soak in the liquids, then begin to add hot vegetable stock and bring the risotto to the boil. Meanwhile, in a pan containing a spoon of extra virgin olive oil, fry the chopped parsley, the chopped cloves of garlic and the chopped D'Amico Whole Baby Artichokes at a high flame for a few minutes. 5 min before it is cooked, add the artichokes to the rice. Serve, if you wish, garnished with little parsley leaves.

  
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  Champignon Mushrooms, Onions and Sweet Pepper

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  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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  Crepes with Mixed Mushrooms

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  time

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

  Ingredients for 4 servings
  3 egg
  3 full spoons flour
  2 dl milk
  butter
  nutmeg
  150 g Asiago cheese, in thin slices
  8 full spoons D'Amico Mixed Mushrooms Prepared the Calabrian Way
  grated Parmesan cheese
  salt
  
  
  
  Preparation
  Stir in the milk into the flour with the milk added a little at a time, then pour the batter into a bowl containing the lightly beaten eggs. Mix well in order to obtain a smooth batter, season with salt, pepper and nutmeg and leave to settle for half an hour. Then pour a cooking spoon of the batter in a greased frying pan of 15 cm diameter and cook the crepe for 1 min on each side. Prepare another 7 crepes this way. Spread some of the strained D'Amico Mixed Mushrooms Prepared the Calabrian Way and small pieces of the Asiago cheese slices onto each crepe. Fold the crepes into a fan-shape, place them into a greased oven dish, sprinkle with 2 spoons of Parmesan cheese and cook under the hot grill for 5 min before serving.

  
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  Crostoni with Mushroom Mix

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  time

  
  To make this recipe were used following D’Amico items:
  Mixed Mushrooms g 980
  Mixed Mushrooms g 540
  
  
  

  Ingredients 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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  Conchiglioni Pasta with Aubergine Fillets and Sun Dried Tomatoes

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Sun dried Tomatoes Prepared the Calabrian Way g 280
  Sliced Aubergines Prepared the Neapolitan Way g 280
  
  
  

  Ingredients for 4 servings
  350 g Conchiglioni pasta
  1 jar D'Amico Aubergine Fillets Prepared the Neapolitan Way
  4 D'Amico Sun Dried Tomatoes Prepared the Calabrian Way 
  150 g smoked Scamorza cheese
  2-3 mint leaves
  500 g tomato pulp, chopped
  etxra virgin olive oil
  dried red hot chilli pepper flakes
  40 g immature Sardinian Pecorino
  salt
  
  
  
  Preparation
  Cook the Conchiglioni pasta in plenty of salted water containing 1 spoon of extra virgin olive oil until “al dente”, strain, cool under cold running water, strain once more and leave to dry on a clean dish cloth. Meanwhile add the strained and chopped D'Amico Aubergine Fillets Prepared the Neapolitan Way, the strained and sliced D'Amico Sun Dried Tomatoes Prepared the Calabrian Way and the cubed Scamorza cheese to a bowl, mix. Use the mixture as a stuffing for the Conchiglioni pasta, place the stuffed pasta in a row onto a large rectangular baking tray greased with extra virgin olive oil, spread the tomato pulp on top of the pasta, season with the mint leaves, a pinch of red hot chilli pepper and salt, drizzle with some extra virgin olive oil, spread Pecorino cheese shavings on top and leave to cook au gratin in the preheated oven at 220°C for about 10 min.

  
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