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  Chitarra Spaghetti with Mushroom Mix, Aubergines, Cherry Tomatoes and Mint

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Mixed Mushrooms g 540
  
  
  

  Ingredients for 4 servings
  300 g cherry tomatoes
  200 g D’Amico Mushroom Mix
  350 g Chitarra Spaghetti
  4 slices of aubergines
  2 shallots
  4 spoons extra virgin olive oil
  red hot chilli pepper
  mint
  marjoram
   
  
    
  Preparation
  Peel and chop the shallots and, together with some chopped red hot chilli pepper, fry in 4 spoons of extra virgin olive oil in a nonstick frying pan until golden brown, then add 4 slices of aubergines previously peeled and cubed and the cherry tomatoes - leave to cook for about 15 min, then add the D'Amico Mushroom Mix and fry for a further 5 min. Meanwhile cook the Chitarra Spaghetti until “al dente”, stir in the freshly prepared sauce. Season and garnish to your liking with some mint leaves and marjoram.

  
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  Lamb Cutlets with Lampascioni Onions

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  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

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  time

  
  To make this recipe were used following D’Amico items:
  Whole Baby Artichokes g 400
  Artichoke Quarters g 520
  Artichoke Quarters g 280
  
  
  

  Ingredients 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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  Crostoni with Mushroom Mix

  difficulty
  time

  
  To make this recipe were used following D’Amico items:
  Mixed Mushrooms g 980
  Mixed Mushrooms g 540
  
  
  

  Ingredients 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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  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 300
  
  
  

  Ingredients 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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