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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 540Ingredients 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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Mezze Penne Pasta with Gaeta Olives
difficulty time
To make this recipe were used following D’Amico items:
Gaeta Olives g 300Ingredients 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.
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Melting Cheese Crostone with Rocket and Sun Dried Tomatoes
difficulty time
To make this recipe were used following D’Amico items:
Sun Dried Tomatoes g 520
Sun Dried Tomatoes g 280Ingredients for 4 servings
4 slices of bread
4 thick slices smoked Scamorza cheese
4 D'Amico Sun Dried Tomatoes preserved in oil, cut into fillets
oregano
rocket
Preparation
Place a slice of smoked Scarmoza cheese on each of the 4 slices of bread, spinkle with oregano and bake the bread slices under the hot grill until the Scamorza cheese begins to melt. Add a few roughly torn rocket leaves and 4 D'Amico Sun Dried Tomatoes, cut into fillets, on top of the cheese, sprinkle 2 spoons of oil from D'Amico Sun Dried Tomatoes and serve.
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Focaccia Stuffed with Olives
difficulty time
To make this recipe were used following D’Amico items:
Olives Prepared the Neapolitan Way g 280Ingredients for 4 servings
500 g bread dough
150 Treviso radicchio
2 spoons D'Amico Olives Prepared the Neapolitan Way
4 slices cooked ham
200 g Crescenza Cheese
extra virgin olive oil
salt
pepper
Preparation
Peel the radicchio, rince and cut intro strips. Roll out the dough into a big rectangle of 3-4 cm in thickness, then divide into half. Place one half of dough onto a baking tray of 18x25 cm, spread the radicchio, the strained D'Amico Olives Prepared the Neapolitan Way, the thinly sliced Crescenza cheese and the cooked ham on the dough. Cover with the remaining half of dough, seal the edges by pressing and, if you wish, brush the surface with egg yolk. Bake the focaccia in a preheated oven at 200°C for about 30 min.
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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 280Ingredients 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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