The human element is highly important within the company D'Amico. In the eyes of the management, shared objectives are fundamental and determine the company's success. Everybody's efforts converge into one single objective: customer satisfaction.
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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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Ingredients for 4 servings
16 small lamb cutlets
1 jar D'Amico Lampascioni Onions Prepared the Apulian Way
garlic
rosemary,
thyme,
dry white wine
soy sauce
Worcester sauce
salt
pepper
Preparation
Place the lamb cutlets side by side in a large oven dish, season with 2 pinches of thyme, 2 finely chopped cloves of garlic, the leaves from 2 sprigs of rosemary, salt and pepper. Sprinkle with 1 dl of white wine, cover and leave to marinate in the cold for 90 min. Then strain the cutlets, remove the herbs by gently scraping using a knife, place the cutlets in a large pan and cook for 2 min at a high flame, then add the strained D'Amico Lampascioni Onions Prepared the Apulian Way cut in half and cook for another 2 min. Sprinkle with the strained marinade, season with a splash of Worcester sauce, cover and cook for 2 min. Serve immediately. To be served very hot.
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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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Ingredients for 4 servings
600 g chicken breasts
1 celery rib
2 small carrots
1 onion
1 laurel leaf
100 g podded broad beans
1 jar D'Amico Zucchini Prepared the Capri Way
1 head of red endive
extra virgin olive oil
balsamic vinegar
salt
pepper
Preparation
Place the chicken breasts in a pan together with the celery, the peeled carrots, the peeled onion and the laurel, cover with boiling water, season with salt and keep at a simmer for about 15 min. Then take out the chicken breasts using a skimmer, leave to cool until lukewarm, cut into cubes and place onto a large plate. Spread the broad beans, the strained D'Amico Zucchini Prepared the Capri Way and the endive (washed and cut into strips) on top. Season all ingredients with a dressing prepared in a bowl by emulsifying 5 spoons of extra virgin olive oil with 1 spoon of balsamic vinegar, a pinch of salt and a pinch of pepper, and serve.
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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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