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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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  Mezze Penne Pasta with Gaeta Olives

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  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.

  
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  Farfalle Pasta with Prawn, Cherry Tomatoes and Baby Artichokes

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  To make this recipe were used following D’Amico items:
  Whole Baby Artichokes g 400
  
  
  

  Ingredients for 4 servings
  400 g prawns
  200 g cherry tomatoes
  200 g D’Amico Whole Baby Artichokes
  400 g Farfalle pasta
  4 spoons extra virgin olive oil
  1 shallot clove
  1 onion
  oregano
  1 spoon Gin
  Tabasco
  
  
  
  Preparation
  Add 4 spoons extra virgin olive oil to a nonstick frying pan and cook the finely chopped onion and  shallot clove until golden brown. Add the defrosted prawns, the chopped cherry tomatoes and the strained D'Amico Whole Baby Artichokes - leave to fry for a few minutes, season with oregano, sprinkle with a spoon of Gin and a splash of Tabasco, and fry for a few more minutes. Meanwhile cook the Farfalle pasta until “al dente”, strain and season with the feshly prepared sauce. Serve immediately.

  
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  Neapolitan Easter Cake

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  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.

  
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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 540
  
  
  

  Ingredients 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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