Mission:
To serve nature's best products, skilfully prepared according to traditional recipes from various Italian regions, and produced with the help of innovative technologies.
Vision:
Offer wholesome products with a high component of included services.
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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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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
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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Ingredients for 4 servings
1 tin of D'Amico Mixed Mushrooms
1 clove of garlic
3-4 spoons extra virgin olive oil
6-7 cherry tomatoes
parsley
salt
red hot chilli pepper
Preparation
Fry a peeled and chopped clove of garlic in a nonstick pan containing 3-4 spoons of extra virgin olive oil until golden brown, add the strained D'Amico Mixed Mushrooms, 6-7 whole cherry tomatoes, chopped parsley, a pinch of salt and a pinch of chilli pepper. Stir and cover with a lid, cook for about 15 min at a low flame, stirring from time to time. Serve hot.
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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.
Caricamento in corso ...