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Pasta with Pioppino Mushrooms
difficulty 
time
To make this recipe were used following D’Amico items:
Pioppino Mushrooms g 540Ingredients for 4 servings
400 g egg pasta rags
70 g pork underbelly
1 jar D'Amico Pioppino Mushrooms
2 spoons extra virgin olive oil
1 spoon tomato concentrate
4 spoons milk
1 spoon parsley
4 spoons Parmesan cheese
1 clove of garlic
½ onion
dried red hot chilli pepper
white wine
pepper
Preparation
Put the cubed pork underbelly into a nonstick frying pan containing 2 spoons of extra virgin olive oil, 1 peeled and chopped clove of garlic, ½ peeled and chopped onion, a pinch of chilli pepper and the strained D'Amico Pioppino Mushrooms - fry at a high flame for 5 min. Then sprinkle with a little white wine, leave the alcohol to evaporate and add 1 spoon of tomato concentrate diluted with 4 spoons of milk. Season with salt, pepper and chopped parsley. Cook the rags pasta until “al dente”, strain, stir in the freshly prepared sauce, add 4 spoons of grated Parmesan cheese, and serve.
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Champignon Mushrooms, Onions and Sweet Pepper
difficulty time
To make this recipe were used following D’Amico items:
Whole Champignon Mushrooms g 280
Sliced Champignon Mushrooms g 400Ingredients for 4 servings
200 g green sweet pepper
4 big onions
1 tin D'Amico Champignon Mushrooms
4 spoons extra virgin olive oil
1 clove of garlic
parsley
salt
pepper
Preparation
Place the pipfree sliced peppers, the sliced onions, the strained D'Amico Champignon Mushrooms, the peeled and sliced clove of garlic and the extra virgin olive oil in a nonstick saucepan. Season with salt and pepper and keep at a simmer at a low flame for about 20 min, adding small amounts of hot water if necessary. Add a spoon of chopped parsley a few minutes before the vegetables are done.
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Pork Meatballs with Gaeta Olives and Peppers
difficulty time
To make this recipe were used following D’Amico items:
Roasted Peppers Prepared the Sicilian Way g 280
Gaeta Olives g 300Ingredients for 4 servings
500 g minced pork loin
1 stale bread roll
1 dl milk
4 grated Parmesan cheese
1 egg
parsley
basil
nutmeg
grated lemon peel from half a lemon
flour
extra virgin olive oil
400 g chopped tomato pulp
1 onion,
2 cloves of garlic
½ jar D'Amico Gaeta Olives
3 spoons strained D'Amico Peppers Prepared the Sicilian Way
dried red hot chilli pepper in flakes
salt
Preparation
In a bowl, place the minced meat, the bread roll which previously has been soaked in milk and from which excess milk has been squeezed out, the Parmesan cheese, the egg, a spoon of parsley and a spoon of chopped basil, a pinch of nutmeg and the grated lemon peel. Season with salt and mix all ingredients thouroughly until you obtain a smooth mixture out of which you can form apricot-sized meatballs. Flatten them slightly and cover in flour. In a pan containing 3 spoons of extra virgin olive oil, fry the peeled sliced onion together with the peeled halved clove of garlic until golden brown, then add the D'Amico Gaeta Olives and the tomato pulp. Season with salt, add a pinch of chilli pepper and cook for 10 min. Heat 3 spoons of extra virgin olive oil in a large frying pan, fry the meatballs, add the feshly prepared tomato sauce and the strained D'Amico Peppers Prepared the Sicilian Way and stir, cover and cook at a low flame for 10 min, adding a little warm water if necessary.
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Conchiglioni Pasta with Aubergine Fillets and Sun Dried Tomatoes
difficulty time
To make this recipe were used following D’Amico items:
Sun dried Tomatoes Prepared the Calabrian Way g 280
Sliced Aubergines Prepared the Neapolitan Way g 280Ingredients for 4 servings
350 g Conchiglioni pasta
1 jar D'Amico Aubergine Fillets Prepared the Neapolitan Way
4 D'Amico Sun Dried Tomatoes Prepared the Calabrian Way
150 g smoked Scamorza cheese
2-3 mint leaves
500 g tomato pulp, chopped
etxra virgin olive oil
dried red hot chilli pepper flakes
40 g immature Sardinian Pecorino
salt
Preparation
Cook the Conchiglioni pasta in plenty of salted water containing 1 spoon of extra virgin olive oil until “al dente”, strain, cool under cold running water, strain once more and leave to dry on a clean dish cloth. Meanwhile add the strained and chopped D'Amico Aubergine Fillets Prepared the Neapolitan Way, the strained and sliced D'Amico Sun Dried Tomatoes Prepared the Calabrian Way and the cubed Scamorza cheese to a bowl, mix. Use the mixture as a stuffing for the Conchiglioni pasta, place the stuffed pasta in a row onto a large rectangular baking tray greased with extra virgin olive oil, spread the tomato pulp on top of the pasta, season with the mint leaves, a pinch of red hot chilli pepper and salt, drizzle with some extra virgin olive oil, spread Pecorino cheese shavings on top and leave to cook au gratin in the preheated oven at 220°C for about 10 min.
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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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