giana, giana, giana, giana, giana, giana , jana, so what will we cook with you jana? and my tourist account is still at zero, so i don’t know how gianna and i will understand each other, well, somehow we’ll manage, baba gianna, come on, where do we start? and midi, midi, even in russian, midi, here is midi sauté, of course, you see, it turned out to be not so difficult to understand each other, fry the chopped onions and peppers in olive oil. then add champignons and garlic. i’m just a little embarrassed, because in italy mide is considered, well, a very delicate product, the less you cook it, the better, the more tender, here it turns out that we opened it in advance, and now we also fry it, thereby drying it out, no , everything is fine, jean confirm, let's see, then the spices are dried ginger, hot pepper, salt, oregano, mix and transfer to hot cast iron plate, oh, like in china, chinese cuisine also serves this dish in these hot cast iron dishes, aspert bechamel, bechamel. throw the bechamel on top and you're done, bravo, to prepare the bechamel, add flour