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Potato Fritters and Golden Nameko Mushrooms
difficulty 
time
To make this recipe were used following D’Amico items:
Golden Nameko Mushrooms g 540
Golden Nameko Mushrooms g 400Ingredients for 4 servings
600 g potatoes
10 g butter
1 tin or jar D'Amico Golden Nameko Mushrooms
extra virgin olive oil
1 onion
1 clove of garlic
thyme
dried red hot chilli pepper
Preparation
Peel the potatoes, julienne them, mix with a finely chopped onion, place a quarter of the mixture in a small pan containing the melted butter and a spoon of extra virgin olive oil - squash the potatoes until they adopt the round shape of the pan, season with salt and fry from both sides at a medium flame, keep warm. Prepare another 3 fritters this way. Meanwhile strain the D'Amico Golden Nameko Mushrooms and fry them at a high flame in 1 spoon extra virgin olive oil, a peeled and chopped clove of garlic, a pinch of thyme and a pinch of chilli pepper. Spread the mushrooms on the fritters, and serve.
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Crepes with Mixed Mushrooms
difficulty time
To make this recipe were used following D’Amico items:
Mixed Mushrooms Prepared the Calabrian Way g 280Ingredients 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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Cuttlefish with Olives
difficulty time
To make this recipe were used following D’Amico items:
Dried Olives Prepared the Cilento Way g 180Ingredients 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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Omelette with Onions, Oyster Mushrooms and Scamorza Cheese
difficulty time
To make this recipe were used following D’Amico items:
Oyster Mushrooms g 400Ingredients for 4 servings
400 g D’Amico Oyster Mushrooms
160 g onion
8 eggs
4 spoons milk
grated Parmesan cheese
4 slices Scamorza cheese
6 juniper grapes
extra virgin olive oil
marjoram
sweet pepper
salt
Preparation
Thinly slice the onion, then fry in a nonstick frying pan containing extra virgin olive oil until golden brown. Add the strained D'Amico Oyster Mushrooms and the juniper grapes, season with a pinch of marjoram and a pinch of salt, stir and cook for 5 min at a medium flame. Meanwhile, in a bowl, firmly beat the eggs with the milk and the Parmesan cheese, season with salt. Grease a small nonstick frying pan with a little extra virgin olive oil and pour a quarter of the egg mixture into the pan. Let the omelette begin to thicken, then spread on top 4 thin Scamorza slices which previously have been dipped into extra virgin olive oil and a pinch of sweet pepper, and a quarter of the D’Amico Oyster Mushrooms. Fold the omelette in half and keep warm. Prepare another three omelettes the same way, 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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