Young chefs

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TIRAMISÚ_FLAMINIA_1E

ORANGE CAKE

Pop art yellow

- 2 eggs - 250 ml milk - 50 gr sugar - 50 gr butter - 50 gr of yeast - 500 gr flour - 2 orange zest - sunflower oil

1. Break the eggs, add the orange zest, sugar and the yeast. 2. In the meantime melt the butter and milk. Finally add the flour until you get a smooth mixture. 3. Divide the dough into 20 parts and then form loaves and join the 2 ends to form the donut. 4.Leave to rise for 2 hours,and fry for 2 or 3 minutes dry the donuts on fried paper and...SERVE!

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- 3 egg - 150 g of sugar - 200 g of flour - 1 sachet of yeast for desserts&nbsp; - 80 ml of sunflower olive oil - 1 orange FOR THE CUSTARD - 200 ml of orange juice - 2 spoons of sugar - 2 spoons of flour - essence of orange

1. In one bowl break the egg, add the sugar and mix, add the grated peel,and 80 ml of juice. 2.Pour oil and let’s begin to put the flour a little at a time finally the yeast and mix .Pour all in a cake pan of 24 centimeters with coated bottom of greaseproof paper,put in the oven 175°c for 35/40 minuti. 3.After cooking let cool the cake, cut the cake into two discs. 4. In a saucepan pour sugar and flour, mix, pour the orange juice,the essence of orange,let it thicken by stirring for about 2 minutes,pour the cream on one disc of the cake, cover with the other disc of the cake and sprinkle with plenty of icing sugar. 5. For a better decoration, place a slice of orange on top of the cake&nbsp;

1.Start by putting a pot of salted water on the stove to cook the pasta. In the meantime, remove the rind from the bacon and cut it first into slices and then into strips about 1cm thick. 2.The leftover rind can be reused to flavor other preparations. 3.Pour the pieces into a non-stick pan and brown for about 15 minutes over medium heat, be careful not to burn it otherwise it will release a strong aroma. 4.Meanwhile, dip the spaghetti into boiling water and cook for the time indicated on the package. 5.Meanwhile, pour the egg yolks into a bowl, add most of the Pecorino required by the recipe, the remaining part will be used to garnish the pasta. 6.Season with black pepper, mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and mix. 7.Meanwhile, the bacon will be cooked, turn off the heat and keep it aside. Drain the pasta “al dente” directly into the pan with the bacon and sauté briefly to flavor it. Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to mix. 8.To make it very creamy, if needed, you can add a little cooking water from the pasta. Serve the spaghetti carbonara immediately, flavoring them with the leftover Pecorino and ground black pepper to taste.&nbsp;

CARBONARA

- 320 g spaghetti - 100 g bacon - 4 eggs yolks - 150 g pecorino romano cheese - salt - pepper

1. Cut the bacon into small strips and cook them in a pan 2.Grate the pecorino cheese 3. Beat the eggs dividing the yolk and white 4. Add the egg yolks to the pecorino, add salt and pepper and mix everything, forming a cream 5. Put the salted water in a saucepan. When the water boils, add the pasta 6. When the pasta is cooked, put it in the pan with the bacon 7. Add the cream to the pasta, mix and serve it.

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Purple polka dot pattern

CIAMBELLONE

by Chef Elisa

Flash blue

Carbonara by Chef Lorenzo

Green polka dot pattern

- 130g flour - 70g coconut flour - 50g seed oil - 150g sugar - 2 large eggs - 180g coconut yogurt - 1 sachet of yeast 16g - 150g chocolate drops - powdered sugar&nbsp;&nbsp;

1. Break and beat the eggs with an electric beater 2. Add flour, seed oil, yogurt and mix. 3. Add&nbsp;coconut flour and sugar and mix. 4. Add yeast and chocolate drops and mix. 5. Pour the mixture into a round cake mold 6. Place in a preheated oven and bake at 180° degrees for&nbsp;about 45 minutes. 7. Remove the cake&nbsp;from the oven and sprinkle with powdered sugar.

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Radial orange

- 4 eggs - 500 g of mascarpone - 4 spoons of sugar - 300 g of finger biscuits - 8 cups of cold coffee - 50 g liquor - bitter powder cocoa

1.Make the cream by whipping the eggs, sugar and mascarpone with an electric mixer 2.Wet the fingers biscuit with cold coffee and liquor 3.Assemble the tiramisù by first making a layers with wet biscuits then add the cream 4.Make two more layers 5.Finally cover with cocoa powder&nbsp;

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- 320g spaghetti - 150g guanciale (a type of bacon) - 6 eggs yolks -50g Pecorino Romano - salt and pepper to taste&nbsp;

Bolt red

PIZZA

- 300 g ladyfingers - 220 g very fresh eggs - 500 g mascarpone cheese - 100 g sugar - 300 g ready-made mocha coffee (and sweetened to taste) - Bitter cocoa powder for the surface to taste&nbsp;

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Orange geometrical pattern

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YOUNG CHEFS 1E-1F

1.Separate the egg whites from the yolks, remembering that to whip the egg whites well they must not have any traces of yolks. Then whip the egg yolks with an electric whisk, pouring only half a dose of sugar. As soon as the mixture has become clear and fluffy. 2.With the whisks still running, add the mascarpone, a little at a time. Once all the cheese has been incorporated, you will have obtained a thick and compact cream; keep aside. Clean the whisks very well and beat the egg whites, pouring the remaining sugar a little at a time. 3.Whip them until stiff peaks form, take a spoonful of egg whites and pour it into the bowl with the egg yolks and sugar and mix with a spatula. Then add the remaining part of the egg whites, little by little, mixing very gently from the bottom up. 4.Once ready, distribute a generous spoonful of cream on the bottom of a 30x20cm baking dish and distribute well. Then dip the ladyfingers in the cold coffee already sweetened to taste 5.Gradually distribute the soaked ladyfingers on the cream, all in one direction, so as to obtain a first layer on which to distribute a part of the mascarpone cream. 6.In this case you will have to level it carefully so as to have a smooth surface.Continue to distribute the ladyfingers soaked in coffee then make another layer of cream 7.Level the surface and sprinkle it with unsweetened cocoa powder and let it rest in the refrigerator for two hours. The tiramisu is ready to be enjoyed!

- 400 grams of spaghetti - 1 clove of garlic - 400 grams of Pachino tomatoes - a buffalo mozzarella - pesto (chopped basil, oil, garlic and pine nuts) - a few basil leaves to garnish - oil - salt

1. Fry the garlic in the oil. 2. Cut the Pachino tomatoes and add them. 3. Add the spaghetti in boiling salted water for about 6 minutes. 4. Stir the pasta with the sauce and finish cooking. 5. Make 4 volcanoes of spaghetti with mozzarella in the center and garnish with pesto and fresh basil.

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Radial blue

- 120 gr of almonds; - 150 gr of butter; - 170 gr of flour; - 170 gr of sugar; - the grated peel of a lemon; - 4 egg yolks; - an egg.

Mantovana Cake

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COOKIES

- 3 eggs - 150 g of sugar - 250 g of four - a glass of milk - a sachet of yeast

1. Break and beat the eggs 2. Add the sugar ,the milk and oil and mix! 3. incorporate the flour and yeast ...Mix well. 4.Butter a pan and pour in the mixture 5.Bake at 180° for 40 minutes

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SPAGHETTI VESUVIO

Name

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