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  Italian Omelette with Peppers and Lampascioni Onions

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  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
  8 eggs
  4 full spoons D'Amico Lampascioni Onions Prepared the Apulian Way
  2 spoons D'Amico Peppers Prepared the Sicilian Way
  2 spoons grated Parmesan cheese
  6 spoons milk
  70 g potatoes
  1/2 onion
  basil
  parsley,
  extra virgin olive oil
  salt
  pepper
  
  
  
  Preparation
  Peel the potatoes and the onion, cut them into thin slices, place them into a frying pan containing a spoon of extra virgin olive oil, season with salt, and cook at a medium flame for about 10 min. Break the eggs into a bowl, add the milk, the Parmesan cheese, a spoon of chopped parsley, 4-5 torn basil leaves, salt, pepper, and mix thoroughly. Then add the D'Amico Lampascioni Onions Prepared the Apulian Way and the D'Amico Peppers Prepared the Sicilian Way, pour the mixture into a lightly greased nonstick frying pan and fry the Italian omelette on both sides. To be served lukewarm, cut into cake-like pieces.

  
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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:
  
  
  
  

  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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  Potato Fritters and Golden Nameko Mushrooms

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  To make this recipe were used following D’Amico items:
  Golden Nameko Mushrooms g 540
  Golden Nameko Mushrooms g 400
  
  
  

  Ingredients for 4 servings
  600 g potatoes
  10 g butter
  1 tin or jar D'Amico Golden Nameko Mushrooms
  extra virgin olive oil
  1 onion
  1 clove of garlic
  thyme
  dried red hot chilli pepper
     
  
  
  Preparation
  Peel the potatoes, julienne them, mix with a finely chopped onion, place a quarter of the mixture in a small pan containing the melted butter and a spoon of extra virgin olive oil - squash the potatoes until they adopt the round shape of the pan, season with salt and fry from both sides at a medium flame, keep warm. Prepare another 3 fritters this way. Meanwhile strain the D'Amico Golden Nameko Mushrooms and fry them at a high flame in 1 spoon extra virgin olive oil, a peeled and chopped clove of garlic, a pinch of thyme and a pinch of chilli pepper. Spread the mushrooms on the fritters, and serve.

  
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  To make this recipe were used following D’Amico items:
  
  
  

  
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  Peppers with Goat's Cheese

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  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.

  
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