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Champignon Mushrooms, Onions and Sweet Pepper
difficulty 
time
To make this recipe were used following D’Amico items:
Whole Champignon Mushrooms g 280
Sliced Champignon Mushrooms g 400Ingredients for 4 servings
200 g green sweet pepper
4 big onions
1 tin D'Amico Champignon Mushrooms
4 spoons extra virgin olive oil
1 clove of garlic
parsley
salt
pepper
Preparation
Place the pipfree sliced peppers, the sliced onions, the strained D'Amico Champignon Mushrooms, the peeled and sliced clove of garlic and the extra virgin olive oil in a nonstick saucepan. Season with salt and pepper and keep at a simmer at a low flame for about 20 min, adding small amounts of hot water if necessary. Add a spoon of chopped parsley a few minutes before the vegetables are done.
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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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Crostone with Champignon Mushrooms
difficulty time
To make this recipe were used following D’Amico items:
Whole Champignon Mushrooms g 280Ingredients for 4 servings
4 slices white bread
4 slices cooked ham
200 g Mozzarella cheese
1 tin D'Amico Champignon Mushrooms
extra virgin olive oil
4 spoons tomato pulp
2 D'Amico Anchovies Preserved in Oil
1 clove of garlic
salt
pepper
Preparation
Add a spoon of extra virgin olive oil to a small pan, heat up the D'Amico Anchonvies Preserved in Oil, add the peeled and sliced clove of garlic and the tomato pulp, cook for 5 min at a low flame. Add the strained D'Amico Champignon Mushrooms to a nonstick frying pan containing 3 spoons of extra virgin olive oil and fry for 5 min at a high flame, season with salt and pepper. Then place a slice of cooked ham on each slice of bread, spread the mushrooms, the finely cubed Mozzarella cheese and the tomato pulp on each slice. Place each slice of bread under the hot grill and serve immediately.
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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 280Ingredients 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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Risotto with Curdled Octopuses and Baby Artichokes
difficulty time
To make this recipe were used following D’Amico items:
Whole Baby Artichokes g 400
Artichoke Quarters g 520
Artichoke Quarters g 280Ingredients for 4 servings
300 g D’Amico Whole Baby Artichokes
500 g curdled octopuses
250 g rice
4 D'Amico Anchovy Fillets Preserved in Oil
4 spoons extra virgin olive oil
2 cloves of garlic
vegetable stock
1 medium-sized leek
parsley
Preparation
Cut the leek in thin sclices and fry in a saucepan containing 4 spoons of extra virgin olive oil, add the D'Amico Anchovy Fillets Preserved in Oil and leave until blended in. Place the defrosted and quartered curdled octopuses into the pan, add a cooking spoon of vegetable stock, cover with a lid and keep at a simmer for about 5 min, adding more stock if necessary. Stir in the rice, leave to soak in the liquids, then begin to add hot vegetable stock and bring the risotto to the boil. Meanwhile, in a pan containing a spoon of extra virgin olive oil, fry the chopped parsley, the chopped cloves of garlic and the chopped D'Amico Whole Baby Artichokes at a high flame for a few minutes. 5 min before it is cooked, add the artichokes to the rice. Serve, if you wish, garnished with little parsley leaves.
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