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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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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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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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Italian Omelette 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
8 eggs
4 full spoons D'Amico Lampascioni Onions Prepared the Apulian Way
2 spoons D'Amico Peppers Prepared the Sicilian Way
2 spoons grated Parmesan cheese
6 spoons milk
70 g potatoes
1/2 onion
basil
parsley,
extra virgin olive oil
salt
pepper
Preparation
Peel the potatoes and the onion, cut them into thin slices, place them into a frying pan containing a spoon of extra virgin olive oil, season with salt, and cook at a medium flame for about 10 min. Break the eggs into a bowl, add the milk, the Parmesan cheese, a spoon of chopped parsley, 4-5 torn basil leaves, salt, pepper, and mix thoroughly. Then add the D'Amico Lampascioni Onions Prepared the Apulian Way and the D'Amico Peppers Prepared the Sicilian Way, pour the mixture into a lightly greased nonstick frying pan and fry the Italian omelette on both sides. To be served lukewarm, cut into cake-like pieces.
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Mezze Penne Pasta with Gaeta Olives
difficulty time
To make this recipe were used following D’Amico items:
Gaeta Olives g 300Ingredients for 4 servings
400 g Mezza Penne Rigate pasta
500 g tomato pulp
3 spoons extra virgin olive oil
2 pinches dried oregano
1 pinch dried red hot chilli pepper flakes
30 D'Amico Gaeta Olives
120 g Bufala Mozzarella
50 g smoked Scamorza cheese
salt
Preparation
Pour the olive oil into a large saucepan, add 2 pinches of oregano and 1 pinch of red hot chilli pepper as well as the strained D'Amico Gaeta Olives, mix and cook at a high flame for 2 min, then add the tomato pulp, season with salt and cook at a low flame for about 10 min. Meanwhile cook the pasta in plenty of salted water until “al dente”, strain, add to the saucepan with the sauce and stir. Add a layer of cubed Scamorza and, after a few minutes, the cubed Bufala Mozzarella, cover with a lid, switch off the heat while leaving the saucepan on the hot cooker ring for a further couple of minutes, and serve.
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