Fettuccine con pollo e DolcelatteFresh pasta served with chicken and Dolcelatte sauceIngredients:400g fresh Fettuccine350g chicken breast, boneless and skinless cut into thin strips200g Dolcelatte cheese, cut into chunks50ml dry white wine150ml double cream3 tablespoons of chopped chives2 tablespoons of olive oilSalt to tasteMethod:Heat the oil in a medium size saucepan and fry the chicken for 6 minutes until golden all over. Stir occasionally with a wooden spoon.Add in the Dolcelatte and over a low heat, cook for 2 minutes stirring until melted.Pour in the cream and wine and continue to cook for a further minute stirring continuously.Mix in the chive and season with salt and plenty of black pepper. Remove from the heat and set aside.Meanwhile, cook the pasta in a large saucepan with salted boiling water until al dente.Once the pasta is cooked, drain and tip back into the same pan where you cooked it.Pour over the creamy chicken sauce and stir all together, away from the heat, for 30 seconds allowing the sauce to coat the pasta beautifully.Serve immediately.Torta alle arance e caramelloUpside-down orange and caramel spongeIngredients:3 tablespoons orange liquorGrated zest of 2 un-waxed oranges2 large oranges, skin on sliced in 1/2 cm slices3 large eggs1 teaspoon baking powder125g plain "00" white flour210g granulated sugar120g caster sugar250g Mascarpone cheeseIcing sugar for decorationMethod:To prepare the caramel, place the granulated sugar in a 22cm non-stick heavy-based pan and pour over 3 tablespoons of cold water.Place over a medium heat and stir until dissolved.Once the sugar mixture is gently boiling and starting to darken, remove the pan from the heat.Gently push the orange slices into the caramel slightly overlapping.Please be careful because the caramel will be very hot. Set aside.Pre-heat the oven to 200°.Place the eggs in a large bowl and whisk until fluffy. Pour in the caster sugar and continue to whisk until creamy and thick.Add in the baking powder and orange zest and continue to whisk until the mixture forms thick ribbons.Gradually sift the flour in the egg mixture and with a large metal spoon, fold in gently to incorporate as much air as possible.Pour the mixture into the pan over the caramel sauce and bake in the middle of the oven for 20 minutes. (Once the time is up, you can test the cooking by inserting a strand of dry spaghetti in the centre of the sponge and if it comes out clean it is ready).Remove the pan from the oven and run a knife round the rim of the sponge to loosen it.Wearing your oven gloves, place a flat serving plate over the top of the pan, quickly invert the plate and the pan and turn out the orange sponge. (Be careful as the caramel sauce will be very hot).Drizzle over the orange liquor and serve each slice with a tablespoon of mascarpone cheese on the side and a little icing sugar sprinkled on top.