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Champignon Puffs
difficulty 
time
To make this recipe were used following D’Amico items:
Champignon Mushrooms Prepared the Neapolitan Way g 280Ingredients for 4 servings
1 roll fresh French pastry (250 g)
8 cherry-sized pieces of Mozzarella cheese
4 full spoons D'Amico Champignon Mushrooms Prepared the Neapolitan Way
pepper
Preparation
Cut 4 circles of about 12-13 cm in diameter out of the French pastry, place baking parchment in 4 muffin moulds of 8 cm in diameter and place the pastry circles onto the parchment. Using a fork, prick little holes into the bottom of the pastry circles in the moulds and, after having covered them using a small piece of tin foil, add a spoon of dried beans and bake the tartlets in the preheated oven at 200°C for about 10-15 min. Remove the mould from the oven, leave to cool, remove the dried beans and the pieces of tin foil, spread slices of the cherry-sized pieces of Mozzarella cheese and previously strained D'Amico Champignon Mushrooms on the tartlets, sprinkle with pepper. Place under the hot grill until the Mozzarella cheese begins to melt, 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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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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Pilau Rice with Courgettes Prepared the Capri Way
difficulty time
To make this recipe were used following D’Amico items:
Zucchini Prepared the Capri Way g 280Ingredients for 4 servings
350 g Ribe rice
½ white onion
50 g butter
650 g chicken stock
1 jar D'Amico Courgettes Prepared the Capri Way
4 anchovy fillets
3 San Marzano tomatoes
dried red hot chilli pepper in flakes
extra virgin olive oil
salt
Preparation
Melt the butter in an oven dish over a low flame and cook the chopped onion until transparent, add the rice, mix and keep at a simmer for 3-4 min. Pour the boiling chicken stock into the dish, stirring, then increase the heat and bring to the boil, seal the dish hermetically and place in the preheated oven at 180°C for 18 min. Meanwhile add 4 spoons of extra virgin olive oil to a pan, place on a low flame, mix in the anchovy fillets by squashing them with a fork, add the peeled and filletted tomatoes, a pinch of chilli pepper and the strained D'Amico Courgettes Prepared the Capri Way. Stir and fry at a high flame for 2-3 min. Remove the rice, which will have absorbed almost all stock, from the oven, place on a serving plate breaking up the rice, spread the Courgettes mixture on top or place it on the side, and serve.
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Fusilli Pasta with Artichokes and Mushrooms
difficulty time
To make this recipe were used following D’Amico items:
Champignon Mushrooms Prepared the Neapolitan Way g 280
Artichokes Prepared the Roman Way g 280Fusilli Pasta with Artichokes and Mushrooms
Ingredients for 4 servings
400 g Fusilli pasta,
1 garlic clove
200 g lean rabbit meat
1 jar D'Amico Artichokes Prepared the Roman Way
½ jar D'Amico Mushrooms Prepared the Neapolitan Way
parsley
Gin,
3 dl vegetable stock
extra virgin olive oil
Parmesan cheese, grated
cream (optional),
salt
pepper
Preparation
Add 3 spoons of extra virgin olive oil to a small saucepan and cook the chopped garlic clove until golden brown, add the meat and leave to brown, season with salt and pepper and cook for 2-3 min. Sprinkle with 2 spoons of Gin, leave the alcohol to evaporate, add the vegetable stock and cook for about 40 min. Add the strained D'Amico Artichokes Prepared the Roman Way and the D'Amico Mushrooms Prepared the Neapolitan Way, mix and cook on a low flame for 15 min. Meanwhile cook the Fusilli pasta until “al dente”, strain and add to the saucepan with the rabbit ragout, add fresh cream if you wish, leave to cook for a minute and serve.
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