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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 280Ingredients 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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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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Mixed Mushrooms with Cherry Tomatoes
difficulty time
To make this recipe were used following D’Amico items:
Mixed Mushrooms g 540Ingredients 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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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 300Ingredients 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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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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