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Neapolitan Easter Cake
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Recipes for this category: 1
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Mixed Mushrooms with Cherry Tomatoes
difficulty time
To make this recipe were used following D’Amico items:
Mixed Mushrooms g 540Ingredients 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
difficulty time
To make this recipe were used following D’Amico items:
Zucchini Prepared the Capri Way g 280Ingredients 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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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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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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Pork Meatballs with Gaeta Olives and Peppers
difficulty time
To make this recipe were used following D’Amico items:
Roasted Peppers Prepared the Sicilian Way g 280
Gaeta Olives g 300Ingredients 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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