Page not found

Search for Products and Recipes

• 

  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.

  
  • Send us your recipe
  • Send this recipe to a friend
• 

  Mezze Penne Pasta with Gaeta Olives

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Gaeta Olives g 300
  
  
  

  Ingredients for 4 servings
  400 g Mezza Penne Rigate pasta
  500 g tomato pulp
  3 spoons extra virgin olive oil
  2 pinches dried oregano
  1 pinch dried red hot chilli pepper flakes
  30 D'Amico Gaeta Olives
  120 g Bufala Mozzarella
  50 g smoked Scamorza cheese
  salt
  
  
     
  Preparation
  Pour the olive oil into a large saucepan, add 2 pinches of oregano and 1 pinch of red hot chilli pepper as well as the strained D'Amico Gaeta Olives, mix and cook at a high flame for 2 min, then add the tomato pulp, season with salt and cook at a low flame for about 10 min. Meanwhile cook the pasta in plenty of salted water until “al dente”, strain, add to the saucepan with the sauce and stir. Add a layer of cubed Scamorza and, after a few minutes, the cubed Bufala Mozzarella, cover with a lid, switch off the heat while leaving the saucepan on the hot cooker ring for a further couple of minutes, and serve.

  
  • Send us your recipe
  • Send this recipe to a friend
• 

  Peppers with Goat's 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
  8 D'Amico Chilli Peppers Prepared the Calabrian Way
  40 g soft Goat's Cheese
  2 green olives
  10 small onion rings
  1 slice of cooked ham
  chive
  
  
  
  Preparation
  Place the goats's cheese, the chopped green olives, a spoon of freshly chopped chive, the chopped onion rings and a slice of chopped cooked ham in a bowl.  Mix well and use the mixture as a stuffing for the strained D'Amico Chilli Peppers Prepared the Calabrian Way. Garnish, if you wish, using halved green olives or onion rings, and serve.

  
  • Send us your recipe
  • Send this recipe to a friend
• 

  Pepper Bruschetta

  difficulty
  time

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

  Ingredients for 4 servings
  1 aubergine (250 g)
  10 thin slices smoked Scamorza cheese
  4 full spoons D'Amico Roasted Peppers Prepared the Sicilian Way
  
  
  
  Preparation
  After having removed the stalk, wash the aubergine and cut to obtain 8 slices of  about 1 cm in thickness, sprinkle with coarse salt, place on tilted working surface and leave to drain for half an hour. Remove the salt and grill on both sides. Place aubergine slices in a lightly greased nonstick baking tray, spread a slice of smoked Scamorza cheese and a spoon of strained D'Amico Roasted Peppers Prepared the Sicilian Way on each aubergine slice, cover with small strips cut from the remaining Scamorza cheese. Place under the hot grill until the Scamorza cheese beings to melt, and serve.

  
  • Send us your recipe
  • Send this recipe to a friend
• 

  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.

  
  • Send us your recipe
  • Send this recipe to a friend

Subscribe to
the Newsletter