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Warm Chicken Corn Salad with Mushrooms
difficulty 
time
To make this recipe were used following D’Amico items:
Whole Champignon Mushrooms g 280
Sliced Champignon Mushrooms g 800
Sliced Champignon Mushrooms g 400
Sliced Champignon Mushrooms g 300Ingredients for 4 servings
4 chicken legs
50 g corn salad
80 g Trevisian radicchio
200 g D’Amico Champignon Mushrooms, sliced
extra virgin olive oil
2 spoons lemon juice
1 spoon Gin
mustard
thyme
salt
pepper
Preparation
Skin the chicken legs, place them in a nonstick pan containing 2 spoons of extra virgin olive oil, brown them, sprinkle with a spoon of Gin, season with a pinch of thyme and salt, cover and keep at a simmer for about 30-35 min. Then slice the flesh into strips and keep warm. Spread the corn salad, the radicchio and the strained D'Amico Champignon Mushrooms on a large plate. Sprinkle with an emulsion prepared by mixing 4 spoons of extra virgin olive oil with 2 spoons of lemon juice, a spoon of mustard, salt and pepper. Spread the warm chicken strips on top of the salad and mushrooms, and serve.
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Rice Salad with Peppers and Lampascioni Onions
difficulty time
To make this recipe were used following D’Amico items:
Roasted Peppers Prepared the Sicilian Way g 280
Lampascioni Onions Prepared the Apulian Way g 280Ingredients 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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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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Lamb Cutlets with Lampascioni Onions
difficulty time
To make this recipe were used following D’Amico items:
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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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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