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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 400
  
  
  

  Ingredients 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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  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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  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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  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 400
  
  
  

  Ingredients 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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  Chitarra Spaghetti with Mushroom Mix, Aubergines, Cherry Tomatoes and Mint

  difficulty
  time

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

  Ingredients for 4 servings
  300 g cherry tomatoes
  200 g D’Amico Mushroom Mix
  350 g Chitarra Spaghetti
  4 slices of aubergines
  2 shallots
  4 spoons extra virgin olive oil
  red hot chilli pepper
  mint
  marjoram
   
  
    
  Preparation
  Peel and chop the shallots and, together with some chopped red hot chilli pepper, fry in 4 spoons of extra virgin olive oil in a nonstick frying pan until golden brown, then add 4 slices of aubergines previously peeled and cubed and the cherry tomatoes - leave to cook for about 15 min, then add the D'Amico Mushroom Mix and fry for a further 5 min. Meanwhile cook the Chitarra Spaghetti until “al dente”, stir in the freshly prepared sauce. Season and garnish to your liking with some mint leaves and marjoram.

  
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