decorate, grease with yolk , beauty, the sun is on the table and send to the oven, 180° 30 minutes and quickly to the table, the guests are already gathered, look, look, it’s all already begun, yes, here is our pyro, ciao barentses, ciao, hello, barincess, look how beautiful it is, this is our small contribution to our armenian feast, gata! cooked with love, empty is not modest, but i am sure that the gata prepared by italian hands under the guidance of an armenian beauty was a great success, by the way, i really like the color, the filling, how shiny it is, you see, and the dough it’s so incredibly sandy, but also durable, but also tender, i can even feel it to the touch, yes, but the smell is crazy, yes. and why did everyone shut up,

such a failure on my bastard? but i have not yet heard a word from the main one, it’s very tasty , yeah, that’s it, now my soul is calm, such welcoming feasts are something without which it is impossible to imagine armenia, get to know it and feel it, delicious treats, three or four generations at the table, colorful then...

mamma, mamma, friends, since you have given me such musical magic now, then let me tell you something in exchange too, so, high up, on the top of a roman hill, lived federico gian, arnaldian, and no one knew whether his homeland was actually rome or... yerevan, no, friends, i’m joking now, but you know, my colleagues, with whom i’m practically i live, travel everywhere, they very often like to joke about the fact that i was hardly born in rome, in fact i was born in yerevan, i am truly armenian, and you know, i am increasingly noticing the similarities between our cultures, for example, yes , as you like, take such a small break from everyday life, sit down table have a cup of coffee with friends, this

is very close to us, or how in every corner of armenia you are directly proud of your own traditional traditions from this very land, from this region, this is also close to us, and of course i can’t help but notice the beauty of these feasts, yes, your armenian truths, in general, this is the third trip to armenia, but let’s drink to the fact that this will not be the last. but it was just another, one of many to come, friends, a big lace for you, thank you, gra, and friends, a big lace for you too alutyun, thank you for traveling with me, i will see you next saturday, and as always we will go, eat, go, eat!

it seems to me that now, after all, such a difficult period for the body has not ended, because there is still no real vitamin d, real warmth, moreover, seasonal products are now in some kind of off-season, that’s right, we are all waiting for spring. we are waiting for herbs, we are waiting for berries, we are waiting for aromatic vegetables, some of them i still have pumpkin, can you imagine, in the fall they actually gave me several of these large pumpkins , it turns out, i just cut up the last one, it’s beautiful, but now you can generally buy pumpkins all year round and in the store, if suddenly you still have pine trees like mine, then it’s wonderful, wonderful, if not, buy it in the store, add a little .

salt, because, to be honest, here’s my pumpkin, it’s not the same anymore, you can make porridge with it, well, it needs to be helped, i would say, revived, so salt. but the dish we have today is these beautiful turkey breast fillets pava pava premium. turkey, in principle, is not fatty meat at all, but breast fillet, look how beautiful it is, what a wonderful color, this is the most dietary part, it’s just ideal for healthy nutrition: a lot of protein, a minimum of fat, and it’s also

hypoallergenic, so it’s suitable for allergy sufferers, and for small children, and for people with various restrictions, with some kind of special diet, and the meat... is so tasty and juicy that almost any dish turns out great with it, that is, you don’t even understand that you’re eating a dietary product. ricotta is combined with a little nutmeg, a little salt, a little pepper. well, if this is ricotta, by the way, take not very sour cottage cheese, it will also work well, why, because we also combine this ricotta with spinach, we make such a cheesy green

stuffing for our turkey, add a little olive oil here. two tablespoons, we don’t need anything else, just here is our perfect turkey fillet, i take the fillet in a plastic bag, cut it so that it becomes a pocket, that is, not all the way, but i open it, this is the layer we get, and so you see, we succeeded such. here are three layers, beat our fillet just a little bit, it is already very tender and juicy, just to make it easier to hide more filling there, so now

we put the filling in the center of each fillet. 300 g of ricotta and well, spinach is so light, in principle there are two large handfuls of spinach here, by the way, if you don’t have spinach, you can replace it with just parsley, chop them with some herbs, just so that there is this green component, firstly it’s joyful, i really want the greenery of spring, and secondly it’s useful, i’ll just add it here a little bit... basil seems perfect to me, just a few leaves, like this in the center, like this, now i make this beauty out of it,

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now we take a form, put a little olive oil in the form, here i have ham, we cover with ham on one side, so that... so that the turkey is a little sealed, yes, so that all the juice remains inside, on the other side, so that we have everything - just a little bit, here we seem to have a little bit of fat in the ham. because here, in principle, besides olive oil , there is no fatty component, so that after all, this fat will help - a little - to make the turkey so rich in taste, a couple pieces of ham, if you don’t have ham, listen , you can wrap it, for example, in bacon, or if you like it more smoked, that’s also good, or some thinly sliced ​​brisket will also work, that is

, it seems to me that something like that, you know, tender , fatty, then... sliced, that’s the story, here it works very well, without oil, covered with foil first, so that our ham doesn’t start to brown too much, but just the right hot atmosphere arises inside , we send. turkey covered with foil oven, temperature 180°, it should spend 30-40 minutes under foil, then remove the foil to get a beautiful crust, while we bake the pumpkin, the turkey sits in the oven, we will make dessert for dessert, for

dessert we generally have chocolate fondant, sounds terribly scary and it seems that only... in some luxurious restaurant they can prepare it as needed, in fact everything is very simple, you and i melt butter, 30 g in order to make the base, but here i have water bath, on in a water bath i will melt 80 g of chocolate, dark chocolate, the main thing is that the bottom of the ladle does not touch, you see, there is only such steam on... the ladle, which is on top , does not touch, so that the bottom does not touch the boiling water, melt the butter too on very low heat, here i have 100 g of biscuit cookies, absolutely any store-bought one will do, the main thing is that you like its taste, i punch it into the crumbs like this, drink it into the crumbs. our butter has almost

melted, pour the cookies into a bowl, we make the crust, add the melted butter to liver, and we also add here, i think... the main ingredient is doctor bakers cocoa, it has a very intense, bright, such, you know, rich taste, chocolate aroma, that’s what you and i adore, it’s not surprising , because the raw materials for its production are simply the best, it’s cocoa, suitable for preparing any drinks with a chocolate flavor, for example, you know, just hot chocolate, and of course, for baking various cupcakes, muffins, cakes,

cream what happens by adding this cocoa, just fantastic, icing, and also... can be used as decoration, here i add almost the entire pack, here is 25 g, but i need 20. cocoa, by the way, works very well if we are talking about dough, about the crust, because it stabilizes the dough very well, it binds the ingredients together well, so everything we need, imagine, by the way, it could be a wonderful crust for a chocolate tart, yeah, you can just make some kind of cream, you want vanilla . do you want chocolate again, do you want coffee, oh, i’m daydreaming, nutty, next time i need to experiment, so, we have the mixture for the base ready, i take look at these two wonderful molds, now i have

a stand like this from such a sliding form, i lay it out so... fill a quarter of our molds crumbs from cookies , cocoa and butter, don’t forget to check how our chocolate is doing here, it’s doing very well, you even know, turn off the heat and just leave our chocolate over hot water, look what little thing i have wonderful, here we laid out our chocolate crumbs with you. they compacted it properly and set it aside. now, as for. chocolate fondant filling, take a bowl, or i have a wonderful glass for whipping, add one

egg, 50 g of sugar, start beating, add 20 g of butter. butter, a few drops of vanilla extract, now i add 15 g of starch here, this is a little more than a tablespoon, or rather, i would say a heaping tablespoon, and a tablespoon of cocoa powder. don’t forget that we have melted chocolate, here it is in a water bath, it

’s warm, look how beautiful, glossy it is, add chocolate here, now, now we need to add it all, but... basically, now we’ve already whipped everything up like we need it, look how beautiful it turns out, now of course we add all the chocolate, everything should be very, very chocolatey, mix it, look how beautiful it is, but it seems to me, you can eat it this way, to be honest, put it on the crust. which you and i made from cookies exactly in half, we distribute our a lot, you and me

, you and i, it’s just a chocolate cream, you see, it’s beautiful , really, yes, well, it seems to me that it’s simply impossible to imagine a more chocolatey dessert, dedicated to all chocolateaholics, carefully ... to even it all out a little - a little help, you know, like this, i would say, even , you know, you see how to distribute our beauty to the sides from the inside from the center, we have a pumpkin ready in the oven, take it out, like any vegetable it loses when heated volume and you get such charming tanned pieces of a... we put our fondant in the oven, and the temperature should be 180°, hot air mode, wait 10-12 minutes, while our

fondant sits in the oven, you and i will start preparing the salad, it’s not easy for us salad, actually you can say it like this, by the way, it can be the main dish and... i adore such lunches, by the way, they are very suitable for girls, because they are slow carbohydrates, well, in general, what am i talking about, i i’m talking about makfa pearl barley, i boiled it in advance, look how beautiful it is, polished whole grains of barley, at the same time a very low-calorie product and really healthy, an excellent source of fiber and a whole bunch of vitamins, minerals, amino acids, for example, lysine, which is involved in the production of collagen. this is very important for us, but in general i like that after cooking barley has such a nutty, very characteristic aroma, by the way, it needs to be cooked for quite a long time, 50 minutes, so keep

this in mind, so i boiled it in advance, so, i take some of this pearl barley, i always cook more of it because i love it add to salads, by the way, my water is boiling, i need to throw a little salt from the stunt beans into the boiling water, salt beans. so , returning to the conversation about barley, look at what, by the way, elegant packaging we have, yes, there are recommendations on how to prepare it, and in general useful information about how much wonderful stuff there is that our body needs, and barley i really say in advance, you can then add it to the ready-made soup, you can add it to the broth, for example, instead of rice, that is, i directly or these salads, moreover, they can be very diverse, i take the amount of pearl barley that you and i will need today, crumbly like this , right grain to grain, i add capers here, like this, i had capers in

vinegar. i drained them, a tablespoon of capers , olives , i separate them into such large pieces, you know, it’s all to taste, if you like more of that olive taste, then you can at least add, i don’t know, 20 pieces, sun-dried tomatoes in oil, i just i removed the excess oil and cut them like this in small pieces. and of course, greens , firstly, i still have some spinach here, by the way, after our turkey, such a good handful, you can also add mint and cilantro, bright herbs in general, tarragon would also be good, but we added basil to the turkey , so i want a little something else, i add, so cilantro and mint, but here at least parsley, at least green onions,

everything will work well. i chopped the greens and i need to cut them, now they’ve chopped the greens, added the greens here, here’s some more for me i need a small piece, half, this medium-sized sweet red onion, i cut it into slices like these. i pour this beauty into a bowl with vinegar, i have apple cider vinegar, but you can use wine vinegar, take white, or you can take vinegar from cider, let it marinate for a while while the onions are pickled, this way the excess anger goes away from it and it becomes more tender,

crispy and... not so, you know, well, i would say so, persistently fragrant, like onions can, in the meantime, we have the beans ready, throw them in a colander and rinse very, very cold water so that it does not lose that beautiful emerald color. but at the same time, so that it is soft, we will squeeze the beans, cut them in half like this, at the same time , look how you can see what they are like, see how tender they are, but at the same time

elastic, a very beautiful green color, really spring, oh, how it smells like chocolate, can you feel it? yes, that’s it, now, it seems to me, now everything is just developing with you and me at the speed of sound. so the beans go here to everyone else ingredients, of course, for dressing we definitely need olive oil, three or four tablespoons, but because pearl barley loves. such juiciness a little lemon juice , about two tablespoons, salt to taste, pepper to taste and lightly squeeze the pickled red onion, a little vinegar will not hurt here, which is with onions, the rich taste of princess nuri tea gives warmth and warms hearts,

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two packs of cleaning paste will be yours for only 999 rubles. leamax purchases with a plus. call... or order on our website leamax.ru. 5 minutes of silence, new season from monday at 20:00 on ntv. indian pava pava from the ecologically clean region of russia is recommended for children. now it’s all feathers, oh, how beautiful it is. how useful is this, how is this delicious, stir , in fact, you can serve right away, just a second , don’t forget that we have turkey here, and we promised it a golden crust, and for this you need

to remove the foil, look, notice, we didn’t add any broth or white wine , not water , and you see what a juicy story it turned out to be, all we have left to do is now wait until the golden skin appears there... and now we just have to add here that the pumpkin that we baked, so we’re laying it all out, well, how how are you going to serve, it just seems to me that there should be such a flatter container so that, first of all, all the ingredients are visible, and so that they somehow visually delight our taste buds, a person eats first of all... with his eyes, then only the taste really turns on, here is our pumpkin, and caramel tanned pieces of sweet juicy pumpkin, we add, carefully

distribute them, and voila, a wonderful dish on the table, everything is ready, take out our fondant. look how he has almost tripled in size, you see, that is, we just got this very... beautiful, lush it's a chocolate thing, it needs to cool a little before we can separate it from these pastry rings, but we're not wasting time, because what do we need with chocolate? for the chocolate we need coffee, freshly brewed coffee, oh my god, here - compact the ground coffee, like this, so that it’s all, everything, clean, so the cup, listen, i have to

tell you, i caught myself loving it good coffee makers are no less than good coffee, for example, this redmond coffee maker, well, it’s not a work of art, just look, firstly, it costs a lot here high-quality italian pump ulca. the pump pumps water from the reservoir and the water under pressure absorbs the taste, the aroma of coffee beans, that's how i love italian coffee, the pressure here is as good as in professional coffee machines, and this... the brewer can brew six types of drinks, by the way , including with milk, lats, cappuccino. by the way, the cappuccino machine here automatically makes exceptional foam, so dense and delicate, and you don’t even need to disassemble this machine to clean it, you just press a button and the machine cleans itself tubes, and a reservoir, but at the same time how easy it is to use, so i inserted it - it means a coffee horn, i press it, i want an espresso that will be an espresso lungo, look how... thick, rich color this

coffee has, and it’s real espresso , 30 ml, as we need, so the coffee is ready, and we move the fondant, the ring is hot, of course, but that doesn’t scare us, onto a plate, and now we remove the ring... and, of course, we need to show you what beauty comes from within us. here you see, here it is, here it is, the chocolate heart. beauty, right? of course, you can serve it with whipped cream or ice cream, but it seems to me that this story is about coffee, help yourself. this is what gives strength and

improves your mood, by the way, this, this is my chocolate, my chocolate joy, now the reward will find the hero, but for now, oops, here it is, the main dish of today's program, our turkey, look, you see, and the crust , juicy, pour this juice over the bird like this when we take it out, so that it continues to absorb all these aromas, and you can scream loudly, to table, bon appetit!

hello, welcome to the information service of the ntv television company. this is the program today in the studio of dmitry zavoisty. a difficult morning, a monstrous tragedy and one thing in common. for all the terrorist attack in crocus cityholi. armed criminals shoot people in cold blood at point-blank range, and then set fire to a concert hall, at least 60 dead, including children, and more than 120 wounded. doctors are fighting for their lives. this is what the burned out building looks like now. hundreds of rescuers and operational investigators worked at the scene all night. as we see, dozens of emergency vehicles are still there. the area is still cordoned off. our correspondent evgeny golovanov. at the scene of the tragedy all night, chronology of events.