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Farfalle Pasta with Prawn, Cherry Tomatoes and Baby Artichokes
difficulty 
time
To make this recipe were used following D’Amico items:
Whole Baby Artichokes g 400Ingredients for 4 servings
400 g prawns
200 g cherry tomatoes
200 g D’Amico Whole Baby Artichokes
400 g Farfalle pasta
4 spoons extra virgin olive oil
1 shallot clove
1 onion
oregano
1 spoon Gin
Tabasco
Preparation
Add 4 spoons extra virgin olive oil to a nonstick frying pan and cook the finely chopped onion and shallot clove until golden brown. Add the defrosted prawns, the chopped cherry tomatoes and the strained D'Amico Whole Baby Artichokes - leave to fry for a few minutes, season with oregano, sprinkle with a spoon of Gin and a splash of Tabasco, and fry for a few more minutes. Meanwhile cook the Farfalle pasta until “al dente”, strain and season with the feshly prepared sauce. Serve immediately.
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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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Potato Fritters and Golden Nameko Mushrooms
difficulty time
To make this recipe were used following D’Amico items:
Golden Nameko Mushrooms g 540
Golden Nameko Mushrooms g 400Ingredients for 4 servings
600 g potatoes
10 g butter
1 tin or jar D'Amico Golden Nameko Mushrooms
extra virgin olive oil
1 onion
1 clove of garlic
thyme
dried red hot chilli pepper
Preparation
Peel the potatoes, julienne them, mix with a finely chopped onion, place a quarter of the mixture in a small pan containing the melted butter and a spoon of extra virgin olive oil - squash the potatoes until they adopt the round shape of the pan, season with salt and fry from both sides at a medium flame, keep warm. Prepare another 3 fritters this way. Meanwhile strain the D'Amico Golden Nameko Mushrooms and fry them at a high flame in 1 spoon extra virgin olive oil, a peeled and chopped clove of garlic, a pinch of thyme and a pinch of chilli pepper. Spread the mushrooms on the fritters, and serve.
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Neapolitan Easter Cake
difficulty time
To make this recipe were used following D’Amico items:
Ingredients
1 kg frozen short-crust pastry
700 g ewe's Ricotta cheese
400 g cooked wheat
600 g sugar
1 lemon
50 g candied citrus peel
50 g candied orange peel
50 g mix of other candied peels
100 g milk
30 g butter or lard
5 eggs + 2 egg yolks
1 pack vanillin
1 spoon orange blossom water
1 pinch cinnamon (optional)
Preparation
Defrost the short-crust pastry at room temperature. Place the cooked wheat, the milk, the butter and the peel of 1 lemon in a saucepan, cook for 10 min stirring frequently until creamy in texture. In a separate bowl, blend the Ricotta cheese, the sugar, the 5 eggs + 2 egg yolks, a pack of vanillin, 1 spoon of orange blossom water and a pinch of cinnamon (optional). Beat until the mixture becomes very thin. Add some citrus peel and the cubed candied peels. Mix all ingredients with the cooked wheat. Spread the defrosted pastry using a rolling pin until the pastry is ½ cm in thickness and place it in the greased baking tray of about 30 cm diameter, cut off the excess pastry, spread it out once more and cut it into strips. Pour the Ricotta mixture onto the pastry in the baking tray, even it out, fold over the pastry edges and garnish with the pastry strips, creating a pastry strip grid to be brushed with a beaten egg yolk. Place in the preheated oven at 180°C for 30 min or until the cake has turned amber-coloured. Leave to cool and, prior to serving, dust with icing sugar.
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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 280Ingredients 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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