we make a lid from the dough and send it to the oven. we wait half an hour and try. wow sand and madontos flow out here. this is a fresh pie fire fire. i like here that the fish, basil, mozzarella gives that pie, you know, some kind of mediterranean, or something, sea colors and seams, a certain lightness , tenderness of freshness, which i did not expect. well , what can i say, the lantern pie was prepared to perfection and, in general, was just as smart as you. thanks federico this is how delicious

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roman kostomarov and his million-dollar secret today at 22:20 on ntv cashback 60 million rubles. with a sberbank client. open a business card , pay at any convenient time and receive 10% cashback for purchases during the promotion period. sber business. millions trust us entrepreneurs. sber presents a cashback loan. allow yourself more every month return 2.5% of the rate with sber bonuses thank you kill get a loan with increased cashback more profitable the latest project of your favorite artist prime minister sergei started with his partners from mondays 22:15. pasta hurray it's been a long time since you and i cooked

pasta, that is, we cook it, but it's been a long time since we shared it with you. that's how it is on the air with pasta. it's time, because pasta is exactly the kind of food that, for example, certainly improves my mood today cook pasta with cauliflower. not just pasta, fettuccine with cauliflower. watch your hands. what is called means i throw it, here i have taken apart an inflorescence a little more than half a head of cauliflower, put it in boiling water for five to seven minutes until ready, cook the cabbage. that is, she must be absolutely ready. you and i know that we have such time management. that is, we are distributed to pasta. we'll also have lettuce for the salad. i need a pumpkin. i've already cut it like this. you see in slices now i’m just showing you what kind of slices it is, it doesn’t matter, the slices can be of absolutely any shape. which ones do you like? i just try to cut it thinner so it bakes faster and so the whole meal comes out faster. so here it is. well, you know, i probably have 250 grams of

pumpkin, i’ll lay it out. just like this in one layer again. precisely for reasons i want it to be ready faster, olive oil, salt , pepper, a little dry herb. listen to rosemary thyme. i have my oregano ran something like a mixture of herbs would also be good and a little balsamic vinegar. so we send beauty and painting art. it's all under the grill. i use this one. i have this mode, grill and hot air, temperature 210 degrees until done. pumpkin

baked pumpkin. we will need it as i already said for the salad. now let's move on to the pasta, water. it's boiling here. the water must be very, very salty. you and i remember, that is, such a teaspoon of salt, wow. well, and, of course, the pasta itself, or rather, a wonderful italian word, fettuccine. these are these strips of ribbon. these are ribbons. look at the nests so beautiful. this is a paste that is made from durum wheat - this is the best, highest quality, healthiest wheat. it is made using italian technologies on bronze. thanks to this , the surface of this pasta turns out to be a little rough, which means that the sauce sticks to it. this means that it turns out better, you know, it’s more juicy and tastier. in general, everything will be fine. well, and then for me really like. this is the shape of such a wide

ribbon. i cook a lot of pasta because there are always a lot of people who want this kind of pasta. i cook as usual, read the instructions on the package; the package always says how long it takes to cook. look, if necessary, aldent for 5 minutes. and if you like it to be softer, then 7 minutes, we like aldents, we don’t need it softer, so we cook for 4 minutes, not five, because we cook together. we'll be sauce until we're ready to miss the moment, firstly, don't overcook it our pasta. it's almost ready, so first of all, the cabbage is already ready, but first of all, let's save some water. from paste, because it is water. you know, better than any

oil, it works as an emulsifier and thickener. and in general, the creator of the correct sauce consistency, then discard the colander. it’s so very important not to overcook our pasta . that’s why you see, i cooked it, for a little less than four minutes i return the pan, hot, under no circumstances should the pasta be washed, because it’s wonderful we need the gluten contained here for the sauce. ketchup i recommend the causes of these health problems may be

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with this beeline is on your side. one of my friends has a difficult relationship with the internet. cool shot, i'll launch it now. oh no, everything flies, switch to megafon , the number one mobile operator in terms of speed and coverage , the cool video spread faster than i thought, because with 5g the tape is even faster. 30 years together cheese. you see 600 g, 41.9 and they’ve been practicing for months. how if you want, you kick me out. the first day they won’t kick you out, believe me son. in general , you will work in tandem with the general’s son - peter i don’t work completely as a clear-haired man. this is

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ready in a colander. we don't need cabbage water. we only need the cabbage itself. so you don’t need to overcook it either, because you should understand that the taste of vegetables changes when they are overcooked. so now while we wait with impatiently preparing the sauce i tell you what we are doing, which means 200 g thinly. just finely grated parmesan, in general. of course, cheese, maybe any other cheese you like. the main thing is that it is hard. well, with parmesan, the cream cheese turns out more interesting. such a generous tablespoon, about 50 grams, you can

add garlic. if you want i won't, you can add cream. if you want, i won't, i 'll stop. i'm adding a little salt here. and just a little bit of chili pepper, just a drop of a drop, that’s right, it will be so light, light, piquant, almost unnoticeable. and now, of course, cabbage. the sauce turns. oh, hot stuff, it turns into not just a sauce, but a fantastic sauce. go. the process is ongoing, you see, there are people who like to add cream to such sauces. i'm not

a fan of cream. i prefer a little 20 grams of butter, probably, and the water in which the pasta was boiled. about 50 milliliters, let's start with this. a little more water. everything ta-dam, you see delight well, tell me, now right here to the pasta, look, in no way in case, do not add olive oil either, that is, cream, i try not to add olive oil. why, if you add olive oil to the pasta, but the pasta , as i already told you, has such a rough surface. she really loves olive oil. well, this means that

she will practically never encounter the rest of the ingredients, you know? and here we have the creaminess from the cabbage, so with the olive oil, be careful at the end with a trail of olive oil. yes, it is permissible, and so we added it here now and now we return it all the beauty of the cream is much more. in this case, the oil agrees with the rest of the ingredients. look how beautiful it is, someone will say. yes? it's just cheese sauce. but we know that the base of this sauce is cauliflower. a little more water in which the pasta was cooked. so well , the water in which pasta is cooked always saves us, because it creates this correct consistency of the sauce. it never turns out too liquid and you can use this water to bring the sauce exactly to the condition that we need. i love you here

when you know, and the pasta is like that, it’s like it ’s all in the sauce, but at the same time, of course, it doesn’t float, like in soup. yes, noodles, but at the same time everything is juicy, and everything is richly prepared. i ’ll add a little more salt when it’s final, because cabbage loves salt while everything is still here. they turned it off before serving, do you understand? why? i say you need to undercook it a little. this is all because of temperature treatment. yes heat treatment. and this means that if you have already cooked for 7 minutes, as indicated on the package, then you will already have one. well, not like that very italian story. i would say this, but we need parsley, because in this case the parsley will not distract from the parmesan, which is not in the sauce; there is no cauliflower. she is very gentle, but still. it’s there, so you want a little parsley for both visual and visual beauty, i want to tell you. this one is white on white. this is also very cool, really. such a pale

, pale, such a milky color of cabbage , a pale pale yellow color, fettuccine, too, it’s all very delicate and so stylish. well, a little parsley wouldn't hurt anyway. so small as possible. is it so? what is this if not a masterpiece, well, at least for those who love these wonderful carbohydrates, huh? for you and me in general, well , the first dish is on the table, we urgently make a salad.

take out the pumpkin look how beautiful it is, i love it, baked carrots and beets, these pieces of pumpkin added to the salad, to be honest, are true in themselves, well, it’s just not worse than pasta, let’s say. so it should cool down a little, in fact it’s a little warm, no big deal, because that as a salad base, i use ruku leaves here. look how wonderful it is together with this oil and with this balsamic vinegar and with these herbs that i have so special here, i’m sending. here on the plate. it will cool down a little. the chips turned out just like this, just like a pumpkin , just like a pumpkin, pumpkin now, as i already said, i have arugula on hand, it will be the base green, which i will add pomegranate seeds, blackberries, an interesting combination, but the most interesting thing is what kind of dressing we will make for dressing we need dijon mahiev mustard, because this mustard is made without adding mustard. there are only grains here.

these are natural mustards. everything here is generally very natural. it is tender, yet has a slight piquancy. i love dressings based on this mustard. what kind of homemade mayonnaise do you get with it? it's just a song now to this mustard, if you add it, take it literally. a couple of tablespoons of lemon juice a couple of tablespoons of olive oil a little pepper a little salt a teaspoon of honey that's all mix it up. what kind of mayonnaise, no mayonnaise is needed, look at this consistency. it's all thanks to mustard. do you understand how beautiful it is? now we just

fill the leaves and give them the opportunity to soak in these aromas. with this one it’s a little more gentle, but it’s better to take just the kind of grass that’s good. i would say it holds the blow with the dressing, because when the grass is too tender, the leaves too quickly become so snotty and lose their elasticity, their sonority is important, so that the salad would still be so, uh, refreshing and sonorous and elastic and that’s all. listen, rukula is leaving. a piece of pumpkin, of course , seeds from a pomegranate, well, as much as you think is necessary, it’s beautiful. in fact , it’s very tasty and unexpected, and i don’t even cut the whole blackberry right like that. it’s already beautiful when we have these pumpkin

pieces. yes, they seem to know, such a bed base, yes for all the other ingredients, but i’ll still mix everything, let’s combine it like this. oh, now it’s another matter, i want another pomegranate. and a couple more berries blackberries, the salad is ready, the pasta is ready. you and i have already tried, there is dessert left. i need to prepare dessert very quickly, because i have a plane to run very soon , and this often happens when i need to leave everyone at home full and not hungry. well, and then i still want to spend my saturday morning in such a wonderful creative place. i would say rush together with you, but still great things lie ahead of us, that’s why we have desserts today , such hot chocolate, in general, in fact , it’s maybe just breakfast, for example, with a piece of something or some kind of hot

chocolate. you understand, this is a dream for me. you can do it with coffee, you can do it without coffee, because chocolate itself is already invigorating, because it’s already there, but still, such a sufficient amount of caffeine, chocolate, in principle, tones up. there are several secrets for making something good. i would even say perfect hot chocolate. well, firstly , this is the quality of the milk with which we make it, and i use it, but only the milk tastes good, because this milk is not just tasty. these are absolutely proven qualities. this is milk from the manufacturer's own farms. it does not contain any added milk powder, but any harmful unnecessary additives. that is, it is a pure natural product with the same pure natural creamy taste. and now i need 750 ml of this milk and this is just the base. i add vanilla paste to the milk. listen, this is such a thing. these are these vanilla pods, look. grinded into a paste, see? uh-huh this is

amazing, delicate delicate aroma and good for baking, but especially good for such creamy creamy desserts, for example, milk jelly or butter. well, that is , panna cotta, for example, ice cream. if we do, that is, right away, something like this and at the same time not chemical, naturally, because everything is natural, but a natural delicate, but bright aroma of vanilla, i also need to add one chili pepper here, yes, dry, but i don’t i chop it up, just throw it in whole like this, if you like cinnamon, then, of course, you can add a cinnamon stick here. i'm just not a fan of the connection. exactly with chocolate flavors, and with cinnamon, because it seems to me that chocolate, to my taste, is more friendly with coffee and vanilla, so here i just have coffee and vanilla now that they have appeared. these are the first signs that we are in the process of boiling here. everything is about

to happen. i add dark chocolate here. this is 85% content. there are 200 g of cocoa in these bars in total and right here in hot milk with vanilla from chile. i add it, immediately reduce the temperature and cook. as you understand, in no case do we mix chocolate with metallic milk. well, some kind of object spoon with a spatula. it doesn’t matter, just silicone or wood in order not to lower the temperature and at the same time constantly stirring so that the chocolate disperses evenly, in this milk. there are a lot of hot chocolate recipes, but in general the french, it seems to me, well, in my opinion, are the most advanced, because they most often do not have natural hot chocolate. here are some of these, uh, chemical additives. there are no syrups with flavors there, i don’t know, nuts or caramel

or something else that the italians have in this i mean, after all, hot chocolate always raises some questions for me. it's too thick, it's too black, it's too sweet for the french. hot chocolate is thick due to the kind of milk you use and the kind of chocolate without any thickeners. so bring it to a boil. but that's not all, let's take the chili pepper out of here. he did his job, we won’t feel it. this chocolate will not be so hot under any circumstances. it’s just a chili pepper that will slightly highlight these notes in the chocolate itself, the color is somehow noble. i i would say, you are absolutely right about the color and taste. by the way, we are still only in the middle of the process, because now we need it.

take an immersion blender, once upon a time they used such special devices that you twisted in your hand like this and the chocolate was still whipped , in some cafes they serve this way in france , but at home you can make it simpler if you don’t have such a device - an immersion blender. who cooks well? and for the one who chooses something tasty, it’s delicious where it’s delicious? i really amazed you, why are you here at all? needed? date to the big scene project. great this is my family.

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kostomarov and his secret on milli today at 20:20 on ntv larisa rubalskaya versus yuri khashimov, whose erudition is limitless? whose mind will win? let larisa alekseevna answer this question. let's continue playing. let's ask another question. it seems to me that i know, but i didn’t risk picking up mind games today at 14:20 on ntv it would seem that you understand, hot chocolate is not cocoa, it’s not the same thing, and the same thing is not only that hot chocolate should be much thicker another thing is, in all these shades, cocoa. i don't mind. i don’t have cocoa, is it good milk or powder. cocoa, yes, that is, or

hot chocolate, but there is still a lot of ingredients here, add twenty percent cream 150 ml. that's it again connecting warming everything up together. the color becomes even more beautiful, but what is the aroma? this is such a luxurious breakfast , can you imagine, without a bun, not even a bun. i agree with you, because now i’m leaving this beauty on a low heat for a while. but now without the bun, of course, but without the whipped cream. i don’t agree to have hot chocolate for breakfast; you definitely need heavy cream, well chilled. straight out of the refrigerator. and i whip them up quickly. i whip the cream not

so that it looks like cream, but so that it after all, they ran and ran somewhere, for example into such a vessel. look how they run and run like this, now it’s just perfect, look, you see these bubbles. these are the first signs that the chocolate is ready, and i suggest, well, make it beautiful, so beautiful. there is this recipe that requires serving, of course, this is a recipe in general. this is an idea that requires serving. now, look, let's take a cup.

let's pour it here, what's the consistency of the right one? hot chocolate, and then , if you want, i don’t insist, but i really want to i love. cloud of whipped cream so help yourself this is for you. and this is for me, and rather, i’m having breakfast now and i have planes and airports, and ahead, listen, friends are waiting for me, whom i haven’t seen for a very, very long time, these are my classmates, and we are really going to minsk. you know, we have really missed you so much lately,

we are corresponding with each other about how we will meet, because we are going to congratulate our beloved beloved monaco. this is the head of our course , acting teacher at the belarusian academy. arts, which has a wonderful date, we will not name this date, a wonderful date, because people alekseevna is for us and in general she is always young and fresh. and so i’m eagerly setting off on this journey, have a nice day to you, good luck our

my red stomach.

the crew of the soyuz ms-24 spacecraft moved on board the iss . what will the cosmonauts do in orbit for a whole year? russian rescuers arrived in libya to assist in eliminating the consequences of the devastating flood. today is interventional cardiology day, as the advanced direction of medicine helps to save people from the bakulelev center, report by alexey kvashenkina.