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  Golden Nameko Mushroom and Potato Pie

  difficulty
  time

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

  Ingredients for 4 servings
  400 g potatoes
  4 spoons extra virgin olive oil
  1 roll French pastry
  2 big onions
  1 shallot
  1 tin or jar D'Amico Golden Nameko Mushrooms
  4 eggs
  8 spoons milk
  40 g Parmesan cheese
  Provençal herbs (thyme, rosmary, sage, marjoram, basil, fennel and mint)
  salt
  pepper
  
  
  
  Preparation
  Fry the peeled and cubed potatoes in a large nonstick frying pan containing 4 spoons of extra virgin olive oil at a high flame. Add the peeled and sliced onions and shallot, the strained D'Amico Golden Nameko Mushrooms, season with a full spoon of Provençal herbs and salt. Cook at a high flame for 3-5 min, stirring frequently. In a bowl, beat the eggs with the milk and the grated Parmesan cheese, season with salt and pepper. Place the ready-made French pastry into a baking tin, pour the freshly prepared mixture onto it, and bake in the preheated oven at 200°C for 25-30 min.

  
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  Rice Salad with Peppers and Lampascioni Onions

  difficulty
  time

  
  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
  350 g parboiled rice
  1 jar D'Amico Peppers Prepared the Sicilian Way
  4 Wiener sausages
  120 g Leerdammer cheese
  16 D'Amico Lampascioni Onions Prepared the Apulian Way
  extra virgin olive oil
  salt
  pepper
  
  
  
  Preparation
  Boil the rice in plent of salted water until “al dente”, strain and cool under running water, strain once more, add to a big bowl  and season with 2-4 spoons of extra virgin olive oil. Add the Wiener sausages previously scalded in boiling water and cut into slices, the cubed Leerdammer cheese, D'Amico Lampascioni Onions Prepared the Apulian Way and, to the liking, D'Amico Peppers prepared the Sicilian Way cut in half, season with salt and pepper, mix and place in the fridge until served.

  
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  Pilau Rice with Courgettes Prepared the Capri Way

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  To make this recipe were used following D’Amico items:
  Zucchini Prepared the Capri Way g 280
  
  
  

  Ingredients 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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  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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  Champignon Puffs

  difficulty
  time

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

  Ingredients 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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