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  Focaccia Stuffed with Olives

  difficulty
  time

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

  Ingredients for 4 servings
  500 g bread dough
  150 Treviso radicchio
  2 spoons D'Amico Olives Prepared the Neapolitan Way
  4 slices cooked ham
  200 g Crescenza Cheese
  extra virgin olive oil
  salt
  pepper
  
  
  
  Preparation
  Peel the radicchio, rince and cut intro strips. Roll out the dough into a big rectangle of 3-4 cm in thickness, then divide into half. Place one half of dough onto a baking tray of 18x25 cm, spread the radicchio, the strained D'Amico Olives Prepared the Neapolitan Way, the thinly sliced Crescenza cheese and the cooked ham on the dough. Cover with the remaining half of dough, seal the edges by pressing and, if you wish, brush the surface with egg yolk. Bake the focaccia in a preheated oven at 200°C for about 30 min.

  
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  Melting Cheese Crostone with Rocket and Sun Dried Tomatoes

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Sun Dried Tomatoes g 520
  Sun Dried Tomatoes g 280
  
  
  

  Ingredients for 4 servings
  4 slices of bread
  4 thick slices smoked Scamorza cheese
  4 D'Amico Sun Dried Tomatoes preserved in oil, cut into fillets
  oregano
  rocket
  
  
  Preparation
  Place a slice of smoked Scarmoza cheese on each of the 4 slices of bread, spinkle with oregano and bake the bread slices under the hot grill until the Scamorza cheese begins to melt. Add a few roughly torn rocket leaves and 4 D'Amico Sun Dried Tomatoes, cut into fillets, on top of the cheese, sprinkle 2 spoons of oil from D'Amico Sun Dried Tomatoes and serve.
  
  

  
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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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  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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  Conchiglioni Pasta with Aubergine Fillets and Sun Dried Tomatoes

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Sun dried Tomatoes Prepared the Calabrian Way g 280
  Sliced Aubergines Prepared the Neapolitan Way g 280
  
  
  

  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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