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Italian Omelette with Peppers and Lampascioni Onions
difficulty 
time
To make this recipe were used following D’Amico items:
Roasted Peppers Prepared the Sicilian Way g 280
Lampascioni Onions Prepared the Apulian Way g 280Ingredients for 4 servings
8 eggs
4 full spoons D'Amico Lampascioni Onions Prepared the Apulian Way
2 spoons D'Amico Peppers Prepared the Sicilian Way
2 spoons grated Parmesan cheese
6 spoons milk
70 g potatoes
1/2 onion
basil
parsley,
extra virgin olive oil
salt
pepper
Preparation
Peel the potatoes and the onion, cut them into thin slices, place them into a frying pan containing a spoon of extra virgin olive oil, season with salt, and cook at a medium flame for about 10 min. Break the eggs into a bowl, add the milk, the Parmesan cheese, a spoon of chopped parsley, 4-5 torn basil leaves, salt, pepper, and mix thoroughly. Then add the D'Amico Lampascioni Onions Prepared the Apulian Way and the D'Amico Peppers Prepared the Sicilian Way, pour the mixture into a lightly greased nonstick frying pan and fry the Italian omelette on both sides. To be served lukewarm, cut into cake-like pieces.
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Golden Nameko Mushroom and Potato Pie
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
400 g potatoes
4 spoons extra virgin olive oil
1 roll French pastry
2 big onions
1 shallot
1 tin or jar D'Amico Golden Nameko Mushrooms
4 eggs
8 spoons milk
40 g Parmesan cheese
Provençal herbs (thyme, rosmary, sage, marjoram, basil, fennel and mint)
salt
pepper
Preparation
Fry the peeled and cubed potatoes in a large nonstick frying pan containing 4 spoons of extra virgin olive oil at a high flame. Add the peeled and sliced onions and shallot, the strained D'Amico Golden Nameko Mushrooms, season with a full spoon of Provençal herbs and salt. Cook at a high flame for 3-5 min, stirring frequently. In a bowl, beat the eggs with the milk and the grated Parmesan cheese, season with salt and pepper. Place the ready-made French pastry into a baking tin, pour the freshly prepared mixture onto it, and bake in the preheated oven at 200°C for 25-30 min.
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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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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 280Ingredients 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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Champignon Puffs
difficulty time
To make this recipe were used following D’Amico items:
Champignon Mushrooms Prepared the Neapolitan Way g 280Ingredients for 4 servings
1 roll fresh French pastry (250 g)
8 cherry-sized pieces of Mozzarella cheese
4 full spoons D'Amico Champignon Mushrooms Prepared the Neapolitan Way
pepper
Preparation
Cut 4 circles of about 12-13 cm in diameter out of the French pastry, place baking parchment in 4 muffin moulds of 8 cm in diameter and place the pastry circles onto the parchment. Using a fork, prick little holes into the bottom of the pastry circles in the moulds and, after having covered them using a small piece of tin foil, add a spoon of dried beans and bake the tartlets in the preheated oven at 200°C for about 10-15 min. Remove the mould from the oven, leave to cool, remove the dried beans and the pieces of tin foil, spread slices of the cherry-sized pieces of Mozzarella cheese and previously strained D'Amico Champignon Mushrooms on the tartlets, sprinkle with pepper. Place under the hot grill until the Mozzarella cheese begins to melt, and serve.
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