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Champignon Puffs
difficulty 
time
To make this recipe were used following D’Amico items:
Champignon Mushrooms Prepared the Neapolitan Way g 280Ingredients for 4 servings
1 roll fresh French pastry (250 g)
8 cherry-sized pieces of Mozzarella cheese
4 full spoons D'Amico Champignon Mushrooms Prepared the Neapolitan Way
pepper
Preparation
Cut 4 circles of about 12-13 cm in diameter out of the French pastry, place baking parchment in 4 muffin moulds of 8 cm in diameter and place the pastry circles onto the parchment. Using a fork, prick little holes into the bottom of the pastry circles in the moulds and, after having covered them using a small piece of tin foil, add a spoon of dried beans and bake the tartlets in the preheated oven at 200°C for about 10-15 min. Remove the mould from the oven, leave to cool, remove the dried beans and the pieces of tin foil, spread slices of the cherry-sized pieces of Mozzarella cheese and previously strained D'Amico Champignon Mushrooms on the tartlets, sprinkle with pepper. Place under the hot grill until the Mozzarella cheese begins to melt, and serve.
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Pilau Rice with Courgettes Prepared the Capri Way
difficulty time
To make this recipe were used following D’Amico items:
Zucchini Prepared the Capri Way g 280Ingredients for 4 servings
350 g Ribe rice
½ white onion
50 g butter
650 g chicken stock
1 jar D'Amico Courgettes Prepared the Capri Way
4 anchovy fillets
3 San Marzano tomatoes
dried red hot chilli pepper in flakes
extra virgin olive oil
salt
Preparation
Melt the butter in an oven dish over a low flame and cook the chopped onion until transparent, add the rice, mix and keep at a simmer for 3-4 min. Pour the boiling chicken stock into the dish, stirring, then increase the heat and bring to the boil, seal the dish hermetically and place in the preheated oven at 180°C for 18 min. Meanwhile add 4 spoons of extra virgin olive oil to a pan, place on a low flame, mix in the anchovy fillets by squashing them with a fork, add the peeled and filletted tomatoes, a pinch of chilli pepper and the strained D'Amico Courgettes Prepared the Capri Way. Stir and fry at a high flame for 2-3 min. Remove the rice, which will have absorbed almost all stock, from the oven, place on a serving plate breaking up the rice, spread the Courgettes mixture on top or place it on the side, and serve.
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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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Pasta with Pioppino Mushrooms
difficulty time
To make this recipe were used following D’Amico items:
Pioppino Mushrooms g 540Ingredients 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.
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Risotto with Curdled Octopuses and Baby Artichokes
difficulty time
To make this recipe were used following D’Amico items:
Whole Baby Artichokes g 400
Artichoke Quarters g 520
Artichoke Quarters g 280Ingredients 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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