although, let me tell you now where i am, i’m basically in krasnoyarsk, i can’t anymore, and this is only the beginning of my taiga novel, i have number one written, no need to catch up, in krasnoyarsk i will visit one of the largest hydroelectric power stations

in the world, yuri gagarin took part in the construction of the hydroelectric power station, i will ride the longest rodelbahn in russia, as if i were in a blender, i will learn to play the jew’s harp, i will try a haute cuisine dish, the effect of gastro-kaif, and the most delicious fish at the local market, valek, the most okay, i'm going to the taiga for... a wild dinner, wow, hare cabbage, i 'm hearing about this for the first time, oops, oops, having dropped in to visit the gophers, the small stuff is just off the charts, i'll make a cherished wish, i hope that the spirits of siberia will hear me, the spirits heard me, 300 m left, oh, that sounds like little, that's it, okay, ciao, okay, the last 300 meters, i ran

to the top, come on, come on, come on, 1683 steps behind, a sea of ​​adventures ahead, because krasnoyarsk is the new tourist center of siberia and i'm... ready to check it out right now, well, friends, let's go, let's go, i'm with my sports friends, i'm now on the torgoshinsky ridge, this is one of the coolest sights of krasnoyarsk, cool in every sense, the staircase welcomes like a dragon host, that's one, it entered the russian book of records as the longest, that's two, three - these are the prizes for those who

ran the marathon, let's go, let's eat, faster than everyone else. so, now i'll call the female winner, and this is gonzhurova, lyudmila. allora, come on, this will come in handy for the trip, there's even a cup, look at the cup, what is written, let's go, let's eat, let's go, let's eat,

there is one ragazzu who also overtook everyone, well done, i'm talking about who, about egor bozhakov, bravo, bravo, bravo, here, he is exactly the same, with the same face, calmly, he overtook. everyone's cup, let's go, eat, what a holiday, to run here, first you need to fly here, hello, hello, welcome aboard nordstar airlines, thank you, it's a 4.5 hour flight from moscow to krasnoyarsk. which means you can't do without lunch, thank you, food is included in the ticket price, but you can buy in advance order additional food, variety for every taste, entertainment program on board also for every taste, by scanning the qr code, you can watch movies, play and read books absolutely free. it feels like i came

to shoot in the south of russia, and not in siberia, such sun, such heat, i can't even believe that i'm in krasnoyarsk. krasnoyarsk is surrounded by the siberian kor on the bank of the mighty yenisei, where there is a river, there are bridges, there are as many as six of them in the city of krasnoyarsk. the kommunalny bridge is one of the most popular in the city, it listed in the unesco reference book for advanced engineering solutions, just a minute, it once even flaunted on the ten-ruble banknote. this chapel too, though, i'd rather admire it this way. the poroskovy pyatnitsa chapel, a symbol of krasnoyarsk. it stands on the top of karaulnaya mountain and couples in love love to come here for romantic walks, and tourists

climb the hill to admire the beautiful views. well, for me, the most beautiful view is this one. i usually visit. the market to find out what kind of, well, gimmicks there are, and i know that the most important thing here is the trick of this market is not just fish, but fish with funny names, tugunok, for example, let me clean it for you, it looks a little bit like these, on a slab, yes in a can, it is much tastier, so next in line is what, chir, chir, yes, it is tasty, tender, gopcheno, so, now we have in line. we have volek in line, volek is the most normal, yes, but still so tender, very pleasant, yes, chinook, there is also such a name, cool, chinook, of course, there is, so, chinook is already red for us, yes, yes, it is

a red fish, chinook is called a prince salmon, because this fish can grow up to 2 m in length and gain weight up to seven. it should be renamed into butter, tell me, what fish do people buy from you most often, nelma, well , go ahead and try nelma, nelma reigns siberian kreg, a real delicacy, the meat of this fish has a light, thin, very delicate taste, i understand why it is a favorite, delicious, melts like butter, a little salty, a little smoked, but it includes all these qualities. in moderation the fish itself is very tasty, but you are so delicious with us, mamiya, thank you very much for tasting, having a snack, i go to the past , where they tell about the customs of the peoples living in siberia, the peoples of the north very often

imitated the sounds of animals, birds, deer, so the northern ... tannoe singing appeared, when a deer runs, it begins to wheeze, make such a wheeze, and the northerners took this as a basis for gartan singing, try to wheeze, great, yes, we still need to add some instruments here, come on, come on, add, come on.

north, but i believe that the second jaw harp, of course, yes, jaw harp, i can ask me teach how to play, yes, of course, we press it to our teeth, if we imagine that the vargan is a guitar, then these are two decks, and this is one string, as this drum, this is our, yes, yes, yes, our skull turns out, wait, let me learn to play now so as not to break my teeth, otherwise my dentist will be very happy later after filming, now, yeah. don't rush, slowly, very softly touch it, that is, do not jerk it sharply, try now to make the sound lele-le, that is, le-yo without pronouncing it, we played, and now you can

sing, an evkanki folk chant, which is always sung during holidays, there can be different ones, another instrument of mine will help me with this, these are moose hooves and bells, they are often used to create a musical rhythm, yoharyo, i go hunting, yoharyo, yoharyo, to make life good, i continue my journey around krasnoyarsk, one of the most colorful areas of the city, this one, the historical quarter with buildings from the beginning of the 20th century. it is so valuable that all the old houses have been restored, this is

a heritage, and a beautiful heritage, beautifully look at all this and imagine how people lived in these houses back then, although why imagine when you can look at it, in one publication there is a hotel, it is called the historical quarter, well, of course they will look into... a 100% authentic house of that time will not work, well, more than 100 years have passed, well, in principle, it’s good, on the contrary, i like how they seem to have preserved the same architecture here, the same interiors, the same atmosphere, but at the same time everything is somehow modern, in another building there is a restaurant, look at what i have a little cone here, a little cone, a little thing, well , first of all, a cone immediately brings to mind the siberian taiga. this is understandable, but they tell me that the most important thing is inside, so

let's open it up, this moment is so pleasant, even to the touch, when you break this cone, there is a pleasant sensation in its texture, so the main thing here is pine nuts, they are still roasted, they tell me to reveal their aroma as much as possible, you see the yellow one at the bottom, well, someone might think, syrup, no, it is not syrup, it is something much more refined, this is condensed milk from sea buckthorn, i don't even know how it's possible, pine nuts give off their aroma to the maximum, because they are also fried, this condensed milk zablepiki really hooks me, of course. but i couldn't even imagine what gastronomic surprises await me ahead, and about this right after the advertisement, you

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celebrates the thirtieth anniversary of russian lotto. let's remember the best moments of the beloved people's lottery. we will play out more than. 1 billion rubles. there will be only one barrel left in the bag, we celebrate the anniversary of russian lotto together, the main lottery show of the country wins with us. october 20 at 8:20 on ntv. let's go, let's go. friends, today your friend federico arnaldi is in krasnoyarsk, in the city where the very first meteorite in russia was found. and i intend to find delicious food, cool adventures. here is one of them: the observation deck on nikolaevskaya sopka, opened only 3 years ago, and this place is not for the faint of heart. if you walk closer to the edge, it feels like paris is in the air. here on nikolaevskaya sopka there is a hundred-meter flagpole, the highest in siberia. and

look, there is the taiga, through it - the yenisei, there is even further. mountains, in that direction without krasnoyarsk in the palm of your hand, wherever you look, only beauty around, there is more beauty ahead, beauty on the table, i'm going to visit to one of the most famous and titled chefs of krasnoyarsk, nikolay bobrov, nikolay, hello, hello, i would say, maestro, first of all, you are maestro, everyone knows you, i am very glad to see you, finally. nikolay bobrov is the winner of many prestigious gastro awards, became a cook on a salary, went to study at the trade and economic institute, because he was sure that with such a profession he would not be left without work. he calls himself

an adherent of modern siberian cuisine. the first dish that nikolay decided to treat me to is this. from venison and sockeye salmon in the part with deer we add pickled wild garlic, the second part from sockeye salmon, in sockeye salmon we add kololi, what is called kaloli, you know this, you know what bottarga is, bottarga, yes, of course, and this is only peingian bottarga, well, it turns out to be caviar in a shell, raw-cured, yes, salty, it becomes dense, hard, and we usually grate it on top, pasta or other dishes, here further we have pickled cucumbers, these balls. and aioli with tarragon, these, as you noticed, small leaves, this is also our specialty, the moment, how many aromas, how many spices. i can't believe that this is just tartare, plus the texture, not just soft, but like butter, absolutely melting, i like how they usually ask, do you want

fish tartare, maybe tuna, or we can offer meat tartare, beef, and you just decided for the guests, yes chose for everyone, and so and so, let them eat, it turns out that this is the effect. high, mama me, this is just the beginning, so next, next, you decided to feed me stones, yes, these are such polished water, river stones from one seed, inside, actually, cheese cream from yunerka, grayling caviar and a little smoked grayling, wait, the stone itself, the shell - what is it made of? this is crispy dough, that is, in fact, it is a small pita, that is, it is a piece of flatbread in which the air is inside, you decorate it in the form of a stone, the dough itself for the shell has 12 hours of cold fermentation, that is, we make it in the evening, the next day it is ready, and we

add a few drops of carokatytsa ink, when the dough ferments itself, it is mixed in air, so it's such a natural process, that is, the paint itself mixes there in essence, so the drawing is always unique and different. really like some kind of chip, but the cream surprises, there's a lot of it, i like it just that you can feel the fish taste, but this smoked lebka enriches this experience, wow, can i have another one, sorry, but these stones just went down a treat, the next dish is horns with beef tartare, dried.

and now such a moment, one horn left, two people at the table, whose is it, yours, sure, okay, you see, even people around us want to try, come on, lyosha, give you a cone, try it, because alexey watches me eat a lot, you see, right? you can tell from his face that you 've created some kind of masterpiece, okay, his face seems pleased, another gastronomic masterpiece from nikolay bobrov, baked eggplants in nut sauce,

when you eat it, it's like you're eating eggplant cream, well, yeah, there's crazy spices here, a palette of these spicy flavors, it just runs back and forth, back and forth, i don't even have time, i don't have time. nikolay, i want to tell you that here every dish - it's like a whole new discovery and it rarely happens. you get my hint, right? so. the hint is that since i have such a rare opportunity to be with the maestro, i would not like to just taste, learn to cook the same dishes. how do you feel about it? i think i know what we will cook. well, we will do that a little later, but for now i will go and see the pride of not only krasnoyarsk, but all of siberia. friends, have you ever seen the hydroelectric power station, which is one of

the ten largest hydroelectric power stations in the world? of course you have, here it, krasnoyarsk hydroelectric power station. the height of the dam is 128 m. it is only 10 m lower than the pyramid of hyops. imagine what power. they built this... the time of water into electricity is impressive inside and outside, perhaps i found the best observation deck in all of krasnoyarsk, well

, no... it is located right in the city, but what views, the reservoir in front of the hydroelectric power station dam the locals call the sea, and what to do at the sea, of course, relax, i will do this in one of the most popular country clubs, here you can rent houses and spend the night, or you can come for one day, to splash around in the pool and sunbathe, damn, i really want to go to the sea, they say it's cold, but... i really want to, captain federico arnaldi sets off to the sea, or rather , it's the beryusinsky bay, which is considered one of the most picturesque in the krasnoyarsk territory, powerful steep cliffs, mysterious grottoes, colorful stone arches, who would have known that krasnoyarsk has its own sea, which , by the way, is so closely intertwined with

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monday at 20:00 on ntv. friends, i am now in one of the most dangerous places. from krasnoyarsk, if you manage to visit here, be extremely careful, do not let your bags out of your hands, do not take out food, pies, any food, this can end very, very nicely, i'm on tatishev island, an island where the gophers rule, 4,500 gophers, everything here is dug up with holes and the rodents have their own life, they only come out to have a snack, friends, there are tasty eggs here, who wants to eat a carrot, here they are running , come on, come here, here, here, guys, your

only friend with tasty food is me, federico, come on, how the gophers got here is unknown, but they have long considered this island their own, at the same time as impudent as me. yes, yes, eat, but no need swear, i need carrots for everyone, oops, how aggressive you guys are, yes, i have enough carrots for everyone, how aggressive they are, it turns out, as if they haven't eaten for ages, guys, i know that tourists feed you every day, well, this is really just too cute, oh, enough, i 'm talking about the sweetheart, and you swear, the smallest residents.

and for breakfast, lunch, dinner. behind me, in my frame, is the river station, one of the prides of krasnoyarsk, it was once printed on all the postcards, it housed one of most famous restaurants, in general, not just a building, a symbol of the city. the restaurant in the historic building of the river station was considered the most popular in krasnoyarsk. it was here that the city's gastroculture began. for a long time , the restaurant was closed only ...

can work with classic european techniques, here we have hummus from pine nuts with beets and cinema, here is just such a middle eastern story hummus, but prepared on ... about 50% of pine nuts, that is, this is such a maximally siberian story, that is, the remaining 50% - these are chickpeas, these are chickpeas, yes, a very important point is how the beets are prepared, here in siberia we generally adore root vegetables, few people know, but siberia is geographically, this is northern asia, here in our coordinate system we really like everything twisted, rich and sweet, including, here we just prepare beets quite interestingly, that is, we first bake them, yeah. then we cut them into small pieces, dehydrate them, that is,

we draw moisture out of them, then saturate them with other moisture, the beets turn out in texture like prunes, while it seems to remain with this root vegetable vibe, but acquires a slight sourness from white balsamic, yes, the play of textures is immediately noticeable, the tenderness of hummus, a little denser, but still tender soft texture. beets, well and popcorn crust, dahidric orich, it seems to me, goes much better with chickpeas in hummus than with sesame, then i suggest smoothly moving on to fish, this is our local treasure, in general, as you know, siberia is generally rich in rivers, you can look for window in general our yenesei, famous, one of the longest rivers, a huge amount. local local fish, yes, in

particular muksun, we cook it in the peruvian manner of ceviche, here we prepared a sauce for ceviche from altai seeds, lightly seasoned with olive oil, immersed in this sauce, as a crunch we use pickled shallots, here as if ceviche has become much more noble and you already pay attention to it, this is no longer a passing by... well, classic ceviche, it was what it was, these are peruvian fishermen, lime, salt and fish. the third course is khakassian bull tartare. we took local khakassian beef, tenderloin, chopped it into tartare and served it in a traditional greek style, here we have a kind of prosurf, because below we have tarama salata, a traditional greek dip, with trisca caviar, some baked peppers on top, some capers, some shallots, on top. yeah, let me guess, the white cream is

based on phyto, yeah, that's right, i thought phyto would give such a hit of saltiness, but it didn't, the sea, the land, but at the same time really absolute harmony, dear, now it's time to say goodbye, i don't really want to, because you prepare too well with people like you, no need to say goodbye. well, okay, there's still a lot that awaits me ahead, so thank you very much, thank you very much for dropping by. i had lunch in one of the most popular restaurants in krasnoyarsk, and now i'm going to ride the longest toboggan run in russia. let's go, yes, a special feeling, as if i were in a blender, the length of the track is almost 3.5 km. and if i could convey such smells to you through the screen,

the smell of hoin, the smell of taiga, oh, beauty, the rodelbahn is racing at 45 km/h, and the zip rider is twice as fast, let's fly, kolensky's bullet, that was a flight right in the middle of the taiga, like a real krasnoyarsk eagle and... now the krasnoyarsk, or rather italian

eagle will fly, or rather go to an amazing place 150 km from the city. so, friends, why ride 2.5 hours one way to get to some dinner? why did you sign up for this? why do people drive around italy for 2 hours? and we don't drive 2 hours around italy, if i have to move for 2 hours, i i'm starting to think, damn, i won't go far, well, that is, it doesn't scare you, yes, the road is 2 s2 hours to get to some we live in the largest side. it doesn't scare us there, in general, yes, you are not afraid of the distance, we are not afraid, for us 100 km, it's just possible to go, pick flowers, so to speak, or for dinner, a wild dinner. this is an annual gastrofestival, which takes place in a marble quarry in the middle of the taiga, it was invented by the famous brand chef in krasnoyarsk khayyam aminov. we combined the primitive, the wild nature, with a first-class restaurant, that is , we have service, competent wine and so on, and

accordingly we combined all this and decided to explore siberia, with the help of the festival. we invite a lot of chefs, in order.

intercostal meat is tasty and with fat, we scrolled through a meat grinder, put it inside the loin itself and tied it all with crepe, the internal fat is mesh, on birch bark with spruce branches, so we lightly simmer and smoke, wow, the most important thing is that we have stones below, granite, red -hot, they give off heat, a little coal and the heat rises up there it smokes like this, is it really that everything? collected, yesterday i collected spruce shoots, made spruce yoli from spruce shoots, we prepared a deer slab,

we serve marinated from yalova majoli, yesterday even a professor of the department came specially, and she told us about every root, every top, every leaf. every berry turns out not only the guests get some new experience, even the masters themselves, while alexey kanevsky stands at the mangal, another chef, anna ryazanskaya, prepares ceviche for the guests in the siberian style, this is hare cabbage, what kind of cabbage, hare's cabbage, it grows like this on rocks for wow, hare's cabbage, i 'm hearing about it for the first time, by the way, wait a second, i heard about the dressing, is it true that anya dragged a five-liter canister of olive oil with her like an italian? yes, yes, yes, yes, it's true, because well, it's very difficult to find hot oil, for me it's the foundation of the kitchen, because you are my person, i'm generally sick when i travel somewhere for a long time, well, a form of parmigiana, maybe not a whole form, but at least a large piece and oil, and oil, okay, then i won't fit any more, thank you

you, so, what's going on here, we're frying bulgarian khochins, we've already fried them on the fire, on the stoves, now we'll warm them up a little, balkarian khochens, namely kabardino-balkaria khochens, this is the caucasus, yes, this is the caucasus, but now we are in siberia, in narva, in the wild taiga, but i myself come from the caucasus, i lived most of my life there, so i really love the food that they cook there, it's fatty, rich, and we made a collaboration of local products between the caucasus and siberia, so how is that, that is, these khochens with what? yes, these are khachins, the recipe is taken exactly in the classic way with dough with kefir and inside we have local minusinsk cheese, wild garlic, which we collected the day before our dinner, and also local potatoes, it will be decorated with sorrel, sorrel it resembles a local sorrel, has a sour taste, but a very bright color, bright saturated , that's why today there will be exactly a siberian dinner, yes, but even your stories are already

rich, appetizing, i hear i already want to try, so watch the latest with a trick, yes opa, opa and everything is perfect. if the chefs have a stormy creative process, then in the area where the tables for guests are set up, there is a completely different atmosphere, pleasant music and exquisite presentation of dishes, fantastic, this is really a snack that you can try in a luxury restaurant, and the fact that we are doing this here in the middle of the taiga, it’s just , well, i don’t know, my head will break.

there is soup, salad, then cake, naturally, for this we need pineapple, here i have nuts, i love thyme, now cabbage, the stalk flew into the trash, the dough will be crispy, the filling will be juicy, the temperature in the oven is 180 °, it smells simply fantastic, how delicious, oh, how elegant, the most delicious and the most elegant and the effect, wow! recipes from julia vysotskaya in the program let's eat at home! today at 9:20 on ntv. you are super,

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the local fish have very funny names. valyok is the most normal. and a laureate works here all sorts of culinary awards, chef nikolai bobrov. together with him we will prepare quail stuffed with shrimp and spinach and also a layered chicken pie. let's start with the stuffing for the bird. we will need pine nuts, shrimp and minced meat now. we will combine all this and will stuff the quail. then how can i help? so, let's cut them finely first. in cubes or just like rings. yes, yes, yes, home-style, so, you say that we will make some kind of chicken pie with the quail, yes, well, you will conquer, i will, yes, you work, i while i'm telling you, come on, come on, nothing has changed, what are you and your assistants in the kitchen, what, what about me, yes, well, a kurnik is generally a pie, yes, round, square, usually, layered with pancakes, that is, it has several layers of minced meat, inside it is like

a napoleon, folded through. and a kurnik in general, that is, most often, when a person hears a kurnik, he immediately thinks that this is a pie with chicken, but a kurnik is a pie, like we will make today, with a hole in the middle from which hot air comes out, when it it comes out, steam, it seems like it's a smokey chicken, and the word "kurnik" comes from the word "smoke", not from the word "chicken", that is, a kurnik can generally be a vegetable one, in fact, chicken has nothing to do with it, you just broke my world, that's it, now i'll know, that's it. i became more russian , slightly chopped shrimps marinate in salt, pepper in oil and fry for 30 seconds until the state. what do we have next? so then we combine, i think half will be enough, half here, well, we'll eat half, why not, here we have i'll remind you, already also shrimp, pork, some fatty

part, spinach, cream, and when we beat with... we beat it, add a little ice, so, well, in order to preserve both the color and the properties, and the nut, i think it's enough, you don't need much, yes, alora, so, the mince is ready, ready, we put the mince in a pastry bag, we clean the quail from bones and stuff it with shrimp, using toothpicks we close the neck holes, so wait, but if we close the neck now, then we stuff through one place, and you can close one place and stuff through the neck, or wrong, just for you, let's do it the other way around, it needs to be tight enough, like so that it inflates, so yes, we close it several times, i think it's enough, while you try the second one yourself,

so it inflates, like... yes, so now is the crucial moment, you need to close all this stuff, yeah, and twist it a little, because several times like, like a thread in a needle, so that once, once, once, after several punctures, so that it was, for a long time you held the thread with the needle in your hands, uh, apparently yes, because you spread out a little, yes-yes-yes, look, and we'll tell you one such life hack, not complicated, but tricky, we put now... a small saucepan or a large saucepan, water, boiling water, uh, a spoon of vinegar, a little salt , like for pasta, just a little salt, and we dip them in boiling water for 40 seconds, so, if i understood correctly, we dip only one quail and we'll see without dipping, what's the difference, we do as in popular advertising, the result before and the result after, just like that with the legs at maximum, i release or well and then you can't

fish them out, it's better to hold 3, beautiful, that is, it becomes dense, round, beautiful, well, we add salt simply so that the top, let's say, only the shell skin is just a little salty, so that it is not fresh water, in general, vinegar with salt boiling water gives us the main thing for this volume, yeah, and when it is baked, it will not crack, the skin will not tear, will not be damaged, so that the crust is ruddy vinegar also adds color with quail. next in line is the chicken pie, roll out the puff pastry, cut out two circles, one larger for the bottom, the other smaller for the top, put the filling, minced meat quite simple, chicken, also there is an egg,

cream and i like to add rice, like minced meat for meatballs, so that it is so tender, more juicy, and well i could not resist, a little mayonnaise, this is russia, baby? make such a meatball and put it in the center in general yes i think so yes and i think it is enough to cover it with spinach i blanched the spinach in advance, that is, i just poured boiling water on a sieve on a colander yes well literally 10 seconds yes the harder parts need to be cut off okay, well actually on ...

using a brush we cover the chicken pie with yolk when the dough with the yolk is slightly covered with a crust then we take such a bisturi oh this is really a bisturi hello are you a surgeon or a cook hello both a little bit of everything a little bit of everything here. spread it thickly enough then we will make any beautiful patterns since the crust will already be quite dense, they will turn out clear, beautiful and when it is baked, it will open up a little, well the dough will rise, and these patterns will become super neat and beautiful, wow, i can't wait to see this, yes i have already said so much, now she can't stand it anymore, yes, we put it in the refrigerator for 10 minutes, it's really very dense in just 10 minutes, yes... we twist it and make them the same, at the same speed, the main thing

is to try to twist it, so here it turns out too beautiful, let me spoil this beauty a little, i'll try at the same time what it's like, i told you that i would spoil it. your beauty a little, okay, i didn't spoil it that much after all, we put the quail and the chicken pie in the oven, 200° for 15 minutes, after baking we coat the quail with teriaki sauce and sprinkle with pistachio crumbs, sublimated raspberries and pine nuts, finally the long-awaited moment, come on, manadzha, it's always a pity to disturb beauty, well, come on, bon appetit. you also eat, eat, don't trust, worry, i'm fine.