Procedure: start melting  the yeast with some water, sugar and a tablespoon of flour for 10/15 minutes

try it!
 It is really good ...

BENEDETTA
CATERINA
GREIS

1: 500 gr type 0 flour

2 : 25 gr  fresh brewer's yeast  

3:  4  tablespoon  extra virgin olive oil

4:  2 teaspoons  salt

5: 1 teaspoon   sugar

6:  about 300 grams of  water

7:  mozzarella cheese

8: tomato sauce

9: basil

10: wrustels

LORENZO

Procedure:

 100g  flour

 40g  sugar

 100ml  milk

 a teaspoon of baking powder

 Add the ingredients in a bowl and then mix everything, cook the dough in a pan previously rubbed with a napkin soiled with oil, cook the dough first on one side and then on the other one  and finally  our pancakes  will beready.

SOFIA

300gr biscuits

30gr bitter cocoa

30gr sugar

30gr butter

90-100ml milk

for the base:

200gr ricotta cheese

70gr coconut

70gr sugar

1 sachet of vanilla

For the cream:

Chop the biscuits in a kitchen mixer and pour them into a large bowl.

Procedure:

Add the cocoa, icing sugar and mix to the biscuits. Pour in the milk and mix with the spoon. 

Mix everything with your hands until you get a firm and homogeneous dough. 

Wrap the dough in the foil and refrigerate it for at least 1 hour.

Meanwhile, whip the cream and the mascarpone cheese with the sugar. Add the whipped cream to the mascarpone cream and mix well, stirring from bottom to top.

Cover the filling with the film and place it in the fridge.

Then, place the dough between two sheets of film, crush them lightly with your hands and then roll them out with a rolling pin trying to form a rectangle.

Trim the edges. Spread the mascarpone cream over the entire surface of the roll and level with the spoon.

Roll gently and place in the fridge, wrapped in plastic wrap, for at least 1 hour before cutting into slices.

2-25 grams  brewer's yeast

3-500 grams  water

4-10 grams  salt

5-one tablespoon olive oil.

Seasoning:

200 grams tomato sauce

125 grams  mozzarella cheese

basil

oil

salt.

PROCEDURE:

  put the flour in a bowl,  melt the yeast in the warm water, pour the mixture into the flour, put the salt, put the olive oil, mix everything and let it rise in a warm place for three hours. Once leavened spead the dough in the pan, then put the tomato sauce, salt, some olive oil and mozzarella cheese. 

Put the pizza in the oven at 180 degrees C for about half an hour and finally put the basil

150 g Parmigiano cheese DOP grated

50 g Mortadella Bologna Igp

50 g Minced veal meat

50 g Minced beef

50 g Minced pork

50 g Butter

6 pcs Eggs

Excellent meat broth

nutmeg

salt

Method: 

For the recipe of cappelletti in broth, brown the minced meat in a pan with the butter, after a few minutes pour it into a bowl. Join the chopped mortadella, the

parmesan, a pinch of salt and nutmeg; if the mixture is too soft, add some breadcrumbs.

Pour the flour on the pastry board, add a pinch of salt then break the eggs in the middle; knead to obtain a firm and smooth dough; cover it and let it rest for 30 '.

Roll out the dough with a rolling pin into a thin sheet, then roll out a number of squares with a small wheel (side 3 cm), place a small knob of filling on each and then fold the pasta into a triangle. Then weld the edges, turning the triangle around on the finger, match the two tips; as you put the cappelletti on a cloth.

Cook them in boiling broth and serve them with the Parmesan.

DARIA

- Potatoes

- Milk

-Butter

-Parmigiano cheese

-Salt

PROCEDURE:

Peel  the  potatoes,  cut  them in pieces and  put  them  to   boil  for 30 minutes  .

After that, you  have  to knead  them  and  add:  milk,  butter,  parmigiano cheese and  salt.

MARWA

200g. Pig cheek 

500g. Tomato sauce

enough salt

enough chili pepper 

40g.parmesan cheese

 Method:                    

Fry the pig cheek in the pan then add the tomato sauce,the salt and the chili pepper.

Boil the spaghetti and after draining them combine pasta with sauce.

Then put the spaghetti on the plate and add parmesan cheese.

FILIPPO

150 g pork cheekand 

 6 Medium egg yolks

 50 g Roman Pecorino cheese

Salt up to q.b.

Black pepper q.b.
Procedure:
To prepare spaghetti carbonara, start by putting a saucepan with salted water on the fire to cook the pasta. Meanwhile remove the rind from the cheek and cut it first into slices and then into strips about 1cm thick. The advanced rind can be reused to flavor other preparations. Pour the pieces into a non-stick pan and sauté for about 15 minutes over medium heat, be careful not to burn it or it will release too strong an aroma.
Meanwhile, dip the spaghetti in boiling water and cook for the time indicated on the package. Meanwhile, pour the egg yolks into a bowl, add most of the pecorino cheese, the remaining part will be used to garnish the pasta. Season with black pepper, mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and mix.
Meanwhile, the pillow will be cooked, turn off the heat and set aside. Drain the pasta al dente directly in the pan with the pork cheekand and sauté briefly to flavor. Remove from heat and pour the egg mixture and pecorino into the pan, sauté the pasta to mix and if it should be too dry you can add a little cooking water. Serve immediately the carbonara spaghetti seasoning them with the pecorino cheese and the ground black pepper.

    -600g flour

    -half a cube brewer's yeast

    -1 teaspoon of sugar

    -1 row potato 

    -15g salt up

    -450g  water

    -origan

    -coarse salt 

    -olive oil

Procedure:

first of all, peel the potato, cut it into small pieces and place it in a blender together with the half cube of yeast. 

Blend at hige speed for at least one minute.

Transfer the mixture to the planetary jar.

Combine flour, water, salt and sugar and knead for 3-4 minutes at low speed, then another 3 minutes at a slightly higher speed.

Let the dough rise for 1 hour  or at least until the dough is doubled .

Then proceed to the filling.

serve cherry tomatoes, origan, a few grains of coarse salt and green olives, you can leave it white, or season it wity rosemary or other aromatic herbs.

Once seasoned, leave to rise a few minutes and in the meantime heat the oven to 200°.

Bake as soon as the oven reaches temperature and cook for 20 minutes.

 -70gr of very fine rice flour

   -30gr potato starch

   -30g cornstarch

   -90gr  sugar

   -2 eggs

   -100gr chocolate chips

  -1/2 yeast

  -50gr sunflower oil

PROCEDURE:

mix all the dry ingredients, make a fountain and in the middle put all the other ingredients mix with a whisk to obtain an omegenium liquid mixture.

Take a muffin pan, put the paper cups inside and fill the mold up to half height. Bake in the oven at 180 degrees for about 15 minutes.

MARTINA

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Frosting:

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

    500 g SPAGHETTI 

    100 g TOMATO SAUCE

    30 g CHEESE

    SALT
PROCEDURE:

 COOK  THE SPAGHETTI, ADD CHEESE AND TOMATO SAUCE, PUT IN THE PLATE

EDOARDO

200 GRAMS  RICE  

1/2 CUPS  RICE VINEGAR

1 TEASPOON  RAW CANE SUGAR

100 GRAMS  SMOKED SALMON

1/2 AVOCADO

1  WASABI PASTE TIP

4 NORI SEAWEED LEAVES

THRESHOLD SAUCE TO SERVE

PROCEDURE:

wash the rice and leave it in cold water for 1 hour,then transfer it into a pot with water

Procedure:

nori seaweed,a layer of rice,in the central port of the rice square place the salmon and avocado,a little wasabi pasta and roll

CUTTING:

seak the cortex for each slice and divide the sushi roll.

ELISA

100g. Shelled walnuts, 100 g. raisin, 2 apples, 3 eggs, 200g. sugar, 35 ml. rum, 65 ml. water, 100 ml. sunflower oil, 300g. flour, a packet of baking powder (16 g)
PROCEDURE:

Chop the shelled walnuts, soak the raisins, peel and cut 2 apples into small pieces, break 3 eggs into a bowl and thenstart mixing. Add the sugar, the rhum (it's facoltative), the water, the sunflower oil, flour a little at a time, a packet of baking powder. Add the shelled walnuts, well squeezed raisins and the apples. Mix everything. Grease and flour a mold and pour the mixture. Bake at 180° for about 1 hour.

Enjoy your meal!

BARBARA

    300 g flour

    150 g  sugar

    150 g butter

    1 egg

    yeast

    pinch of salt

    jam
Procedure:

Mix sugar and butter, add an egg, flour and the yeast. Mix well and let it rests, covered, at least for an hour. Roll the dough, spread the jam and cook in the oven at 180° for about 40 minutes.

 250 g flour

30 g bitter cocoa powder

 150 g sugar

100 g butter 

120 ml milk 

2 average eggs 

one packet of yeast

one sachet of vanillin

Beat eggs with sugar, add the milk and the previously dissolved butter. Add 220 gr of flour ( saving it 30 gr), the vanillin and the sifted yeast. Mix energetically mixing all ingredients well. Separate the compound into two parts, on one side add the cocoa and on the other the flour left. Mix to obtain two smooth compounds. Pour them alternately inside the buttered and floured mould. Bake in preheated oven at 180° for 30/40 minutes.     

GIULIA