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Raw Ham Dumplings with Artichokes
difficulty 
time
To make this recipe were used following D’Amico items:
Artichokes Prepared the Roman Way g 280Ingredients for 4 servings
8 rather large slices raw ham
8 pieces D'Amico Artichokes Prepared the Roman Way
20 g Parmesan cheese shavings
chive
Preparation
Place the strained and sliced D'Amico Artichokes Prepared the Roman Way and the Parmesan cheese shavings in the centre of the raw ham slices, then form a dumpling with each ham slice, tie up using a chive stem, place on a plate and serve immediately.
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Crostoni with Mushroom Mix
difficulty time
To make this recipe were used following D’Amico items:
Mixed Mushrooms g 980
Mixed Mushrooms g 540Ingredients 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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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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Pepper Bruschetta
difficulty time
To make this recipe were used following D’Amico items:
Roasted Peppers Prepared the Sicilian Way g 280Ingredients for 4 servings
1 aubergine (250 g)
10 thin slices smoked Scamorza cheese
4 full spoons D'Amico Roasted Peppers Prepared the Sicilian Way
Preparation
After having removed the stalk, wash the aubergine and cut to obtain 8 slices of about 1 cm in thickness, sprinkle with coarse salt, place on tilted working surface and leave to drain for half an hour. Remove the salt and grill on both sides. Place aubergine slices in a lightly greased nonstick baking tray, spread a slice of smoked Scamorza cheese and a spoon of strained D'Amico Roasted Peppers Prepared the Sicilian Way on each aubergine slice, cover with small strips cut from the remaining Scamorza cheese. Place under the hot grill until the Scamorza cheese beings to melt, and serve.
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Crostone with Champignon Mushrooms
difficulty time
To make this recipe were used following D’Amico items:
Whole Champignon Mushrooms g 280Ingredients for 4 servings
4 slices white bread
4 slices cooked ham
200 g Mozzarella cheese
1 tin D'Amico Champignon Mushrooms
extra virgin olive oil
4 spoons tomato pulp
2 D'Amico Anchovies Preserved in Oil
1 clove of garlic
salt
pepper
Preparation
Add a spoon of extra virgin olive oil to a small pan, heat up the D'Amico Anchonvies Preserved in Oil, add the peeled and sliced clove of garlic and the tomato pulp, cook for 5 min at a low flame. Add the strained D'Amico Champignon Mushrooms to a nonstick frying pan containing 3 spoons of extra virgin olive oil and fry for 5 min at a high flame, season with salt and pepper. Then place a slice of cooked ham on each slice of bread, spread the mushrooms, the finely cubed Mozzarella cheese and the tomato pulp on each slice. Place each slice of bread under the hot grill and serve immediately.
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