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  Raw Ham Dumplings with Artichokes

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  time

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

  Ingredients for 4 servings
  8 rather large slices raw ham
  8 pieces D'Amico Artichokes Prepared the Roman Way
  20 g Parmesan cheese shavings
  chive
  
  
     
  Preparation
  Place the strained and sliced D'Amico Artichokes Prepared the Roman Way and the Parmesan cheese shavings in the centre of the raw ham slices, then form a dumpling with each ham slice, tie up using a chive stem, place on a plate and serve immediately.

  
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  Sea Bream with Gaeta Olives and Lampascioni Onions

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Lampascioni Onions Prepared the Apulian Way g 280
  Gaeta Olives g 300
  
  
  

  Ingredients for 4 servings
  4 gutted sea breams
  20 D'Amico Lampascioni Onions Prepared the Apulian Way
  24 D'Amico Gaeta Olives
  300 g new potatoes
  parsley
  4 cloves of garlic
  dried thyme
  etxtra virgin olive oil
  1 lemon
  Vernaccia di Oristano wine
  salt
  pepper
  
  
  
  Preparation
  Rinse the sea breams, dry them inside and out using kitchen paper, place inside each bream 4-5 parsley leaves, a pinch of salt, a pinch of thyme, a peeled and quartered clove of garlic and a pinch of pepper. Place the breams onto a greased oven tray, place the peeled potato slices, the D'Amico Lampascioni Onions Prepared the Apulian Way and the D'Amico Gaeta Olives all around the fish. Sprinkle the fish with 2 spoons of extra virgin olive oil, season with two pinches of thyme and cook in the preheated oven at 200°C for 10 min. Then sprinkle the fish with 4 spoons Vernaccia di Oristano wine and the juice of half a lemon, lightly season the potatoes with salt and cook for another 10 min.

  
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  Peppers with Robiola Cheese

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Chilli Peppers Prepared the Calabrian Way g 280
  
  
  

  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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  Mixed Mushrooms with Cherry Tomatoes

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Mixed Mushrooms g 540
  
  
  

  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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  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 300
  
  
  

  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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