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  Crepes with Mixed Mushrooms

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  To make this recipe were used following D’Amico items:
  Mixed Mushrooms Prepared the Calabrian Way g 280
  
  
  

  Ingredients for 4 servings
  3 egg
  3 full spoons flour
  2 dl milk
  butter
  nutmeg
  150 g Asiago cheese, in thin slices
  8 full spoons D'Amico Mixed Mushrooms Prepared the Calabrian Way
  grated Parmesan cheese
  salt
  
  
  
  Preparation
  Stir in the milk into the flour with the milk added a little at a time, then pour the batter into a bowl containing the lightly beaten eggs. Mix well in order to obtain a smooth batter, season with salt, pepper and nutmeg and leave to settle for half an hour. Then pour a cooking spoon of the batter in a greased frying pan of 15 cm diameter and cook the crepe for 1 min on each side. Prepare another 7 crepes this way. Spread some of the strained D'Amico Mixed Mushrooms Prepared the Calabrian Way and small pieces of the Asiago cheese slices onto each crepe. Fold the crepes into a fan-shape, place them into a greased oven dish, sprinkle with 2 spoons of Parmesan cheese and cook under the hot grill for 5 min before serving.

  
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  Mixed Mushrooms with Cherry Tomatoes

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  time

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

  Ingredients for 4 servings
  1 tin of D'Amico Mixed Mushrooms
  1 clove of garlic
  3-4 spoons extra virgin olive oil
  6-7 cherry tomatoes
  parsley
  salt
  red hot chilli pepper
     
  
  
  Preparation
  Fry a peeled and chopped clove of garlic in a nonstick pan containing 3-4 spoons of extra virgin olive oil until golden brown, add the strained D'Amico Mixed Mushrooms, 6-7 whole cherry tomatoes, chopped parsley, a pinch of salt and a pinch of chilli pepper. Stir and cover with a lid, cook for about 15 min at a low flame, stirring from time to time. Serve hot.
  
  

  
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  Warm Chicken Salad with Zucchini

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  time

  
  To make this recipe were used following D’Amico items:
  Zucchini Prepared the Capri Way g 280
  
  
  

  Ingredients for 4 servings
  600 g chicken breasts
  1 celery rib
  2 small carrots
  1 onion
  1 laurel leaf
  100 g podded broad beans
  1 jar  D'Amico Zucchini Prepared the Capri Way
  1 head of red endive
  extra virgin olive oil
  balsamic vinegar
  salt
  pepper
  
  
  
  Preparation
  Place the chicken breasts in a pan together with the celery, the peeled carrots, the peeled onion and the laurel, cover with boiling water, season with salt and keep at a simmer for about 15 min. Then take out the chicken breasts using a skimmer, leave to cool until lukewarm, cut into cubes and place onto a large plate. Spread the broad beans, the strained D'Amico Zucchini Prepared the Capri Way and the endive (washed and cut into strips) on top. Season all ingredients with a dressing prepared in a bowl by emulsifying 5 spoons of extra virgin olive oil with 1 spoon of balsamic vinegar, a pinch of salt and a pinch of pepper, and serve.

  
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  Warm Chicken Corn Salad with Mushrooms

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  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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  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 280
  
  
  

  Ingredients 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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