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  Champignon Mushrooms, Onions and Sweet Pepper

  difficulty
  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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  Warm Chicken Corn Salad with Mushrooms

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Whole Champignon Mushrooms g 280
  Sliced Champignon Mushrooms g 800
  Sliced Champignon Mushrooms g 400
  Sliced Champignon Mushrooms g 300
  
  
  

  Ingredients for 4 servings
  4 chicken legs
  50 g corn salad
  80 g Trevisian radicchio
  200 g D’Amico Champignon Mushrooms, sliced
  extra virgin olive oil
  2 spoons lemon juice
  1 spoon Gin
  mustard
  thyme
  salt
  pepper
  
  
  
  Preparation
  Skin the chicken legs, place them in a nonstick pan containing 2 spoons of extra virgin olive oil, brown them, sprinkle with a spoon of Gin, season with a pinch of thyme and salt, cover and keep at a simmer for about 30-35 min. Then slice the flesh into strips and keep warm. Spread the corn salad, the radicchio and the strained D'Amico Champignon Mushrooms on a large plate. Sprinkle with an emulsion prepared by mixing 4 spoons of extra virgin olive oil with 2 spoons of lemon juice, a spoon of mustard, salt and pepper. Spread the warm chicken strips on top of the salad and mushrooms, and serve.

  
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  Crepes with Mixed Mushrooms

  difficulty
  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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  Champignon Mushrooms and Cherry Tomatoes

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Whole Champignon Mushrooms g 280
  
  
  

  Ingredients for 4 servings
  1 tin D'Amico Champignon Mushrooms
  4 spoons extra virgin olive oil
  1 clove of garlic
  red hot chilli pepper powder
  parsley
  200 g cherry tomatoes
  aromatic herbs (chive, thyme, oregano)
  salt
  
  
  
  Preparation
  Fry the strained D'Amico Champignon Mushrooms in a nonstick frying pan containing the extra virgin olive oil, the peeled and sliced clover of garlic, a pinch of chilli pepper and a tuft of chopped parsley for 5 min at a medium flame. Add the sliced or chopped cherry tomatoes, season with a spoon of aromatic herbs and salt. Stir, fry for another 5 min at a medium flame, and serve.

  
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  Peppers with Robiola 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
  30 g Robiola cheese
  2 spoons celeriac
  4 pistachios
  8 D'Amico Chilli Peppers Prepared the Calabrian Way
  
  
  
  Preparation
  Place the Robiola cheese, the thinly sliced celeriac and the crushed pistachios in a bowl. Mix well and use the mixture as a stuffing for the strained D'Amico Chilli Peppers. Garnish, if you wish, using a pistachio divided in half and some celeriac strips, and serve.

  
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