Champignon Mushrooms, Onions and Sweet Pepper
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Ingredients for 4 servings
16 small lamb cutlets
1 jar D'Amico Lampascioni Onions Prepared the Apulian Way
garlic
rosemary,
thyme,
dry white wine
soy sauce
Worcester sauce
salt
pepper
Preparation
Place the lamb cutlets side by side in a large oven dish, season with 2 pinches of thyme, 2 finely chopped cloves of garlic, the leaves from 2 sprigs of rosemary, salt and pepper. Sprinkle with 1 dl of white wine, cover and leave to marinate in the cold for 90 min. Then strain the cutlets, remove the herbs by gently scraping using a knife, place the cutlets in a large pan and cook for 2 min at a high flame, then add the strained D'Amico Lampascioni Onions Prepared the Apulian Way cut in half and cook for another 2 min. Sprinkle with the strained marinade, season with a splash of Worcester sauce, cover and cook for 2 min. Serve immediately. To be served very hot.
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Ingredients for 4 servings
350 g parboiled rice
1 jar D'Amico Peppers Prepared the Sicilian Way
4 Wiener sausages
120 g Leerdammer cheese
16 D'Amico Lampascioni Onions Prepared the Apulian Way
extra virgin olive oil
salt
pepper
Preparation
Boil the rice in plent of salted water until “al dente”, strain and cool under running water, strain once more, add to a big bowl and season with 2-4 spoons of extra virgin olive oil. Add the Wiener sausages previously scalded in boiling water and cut into slices, the cubed Leerdammer cheese, D'Amico Lampascioni Onions Prepared the Apulian Way and, to the liking, D'Amico Peppers prepared the Sicilian Way cut in half, season with salt and pepper, mix and place in the fridge until served.
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Ingredients for 4 servings
1 kg gutted cuttlefish
32 D'Amico Dried Olives Prepared the Cilento Way
1 untreated lemon
500 g tomato pulp
300 g potatoes
2 cloves of garlic
dry white wine
4 dl fish stock
dried oregano
extra virgin olive oil
salt
pepper
Preparation
Using a knife, cut the D'Amico Dried Olives Prepared the Cilento Way in half, place them in a bowl, sprinkle them with wine, add lemon peel and leave to marinate for an hour. Then rinse the cuttlefish, dry them with kitchen paper and fry them for 2-3 min in a pan containing 4 spoons of extra virgin olive oil and the peeled and squashed cloves of garlic, then sprinkle with half a glass of white wine, leave the alcohol to evaporate, add the hot fish stock and cook at a medium flame for about 20 min. Add the peeled and cubed potatoes, the tomato pulp and the strained marinated D'Amico Dried Olives Prepared the Cilento Way. Season with salt, pepper, 2 pinches of oregano and cook at a medium flame for another 20 min. Serve, if you wish, with grilled slices of white bread.
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Ingredients for 4 servings
4 slices of bread
120 g D'Amico Mushroom Mix
3 spoons extra virgin olive oil
8 slices smoked ham
40 g Parmesan cheese shavings
1 spoon lemon juice
marjoram and thyme
salt and pepper
Preparation
Toast all slices of bread. In the meantime, fry the strained D'Amico Mushroom Mix in a pan containing extra virgin olive oil. Spread the smoked ham, Parmesan cheese shavings and the fried mushrooms on the slices of bread. Sprinkle with an emulsion made by mixing 2 spoons extra virgin olive oil with 1 spoon lemon juice, chopped marjoram and thyme, salt and pepper.
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Ingredients for 4 servings
500 g minced pork loin
1 stale bread roll
1 dl milk
4 grated Parmesan cheese
1 egg
parsley
basil
nutmeg
grated lemon peel from half a lemon
flour
extra virgin olive oil
400 g chopped tomato pulp
1 onion,
2 cloves of garlic
½ jar D'Amico Gaeta Olives
3 spoons strained D'Amico Peppers Prepared the Sicilian Way
dried red hot chilli pepper in flakes
salt
Preparation
In a bowl, place the minced meat, the bread roll which previously has been soaked in milk and from which excess milk has been squeezed out, the Parmesan cheese, the egg, a spoon of parsley and a spoon of chopped basil, a pinch of nutmeg and the grated lemon peel. Season with salt and mix all ingredients thouroughly until you obtain a smooth mixture out of which you can form apricot-sized meatballs. Flatten them slightly and cover in flour. In a pan containing 3 spoons of extra virgin olive oil, fry the peeled sliced onion together with the peeled halved clove of garlic until golden brown, then add the D'Amico Gaeta Olives and the tomato pulp. Season with salt, add a pinch of chilli pepper and cook for 10 min. Heat 3 spoons of extra virgin olive oil in a large frying pan, fry the meatballs, add the feshly prepared tomato sauce and the strained D'Amico Peppers Prepared the Sicilian Way and stir, cover and cook at a low flame for 10 min, adding a little warm water if necessary.
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