giana, giana, giana, giana, giana, giana , jana, so what will we cook with you jana? 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 to the heated butter and fry until golden, then pour in the heated milk mixed with nutmeg, stir again, reduce the heat and simmer for 10 minutes until ready, surprisingly, midi, at least they were boiled in adva