Good morning dear friends.
My name is Stalik Khankishiev.
This is a program about tasty and healthy food.
Please tell me, do you know how to get delicious lemon juice?
Do you think you can? Well, then take a look.
First, cut the lemon into cubes,
then transfer the lemon to a small bowl and cover it with sugar.
Leave the lemon for 20 minutes and do not switch anywhere
if you want to know what this lemon has to do with Italian cuisine.
Yes, just recently I returned from a trip to Italy.
In Italy, knowing who I was, they started taking me to the most expensive,
pompous Milan restaurants.
And only three days later I ended up in a completely different tourist town
called La spice.
It was lunchtime, and I offered to have a snack wherever possible.
There was a small cafe between the pharmacy and the city market.
I entered this cafe, not a single visitor,
but a handsomely well-fed man stood
in the window from where ready meals are served .
You see, he was not fat, he was fleshy.
He had absolutely full eyes.
And he, just like I am now, was picking the leaves from the basil.
And it seemed to me that he was talking with every leaf.
He looked at these leaves with great love.
And I said: "Yes, we will certainly have lunch in this cafe."
It was, perhaps, the most delicious lunch of a week in Italy.
And today I will not just tell you what we ate there,
today I will show you how to cook it all.
In fact, everything is very simple, you only need attention.
Champignon mushrooms are the most common.
No, no white, no, no milk mushrooms, no boletus, the
most ordinary, the most inexpensive mushrooms,
which you just need to take and cut very thinly.
The thinner, the tastier.
3 mushrooms are more than enough.
You see, the lemon has already begun to exude juice and has saturated the sugar,
but the sugar grains have not melted yet.
Now take a closer look
at the secret of my lemon squeezing method.
I crush the lemon cubes directly with my hand, but in such a way
that the sugar grains scratch the yellow rind, as it were.
Essential oil comes out of the yellow zest,
which carries the scent of lemon.
After all, if you squeeze out just lemon juice,
it will be just an acidic liquid with a faint lemon scent.
And now I have here the smell of all the lemon,
plus the taste of acid is balanced with sugar.
Oh, even my hands got oily.
And here I have a special ingredient
called "truffle paste".
Yes, the Italian truffle is a rather expensive mushroom,
but every little thing, every waste is processed into such a paste.
And believe me, it is not that expensive, and it’s not such a big deficit.
I bought a small jar at a reasonable price at a nearby supermarket.
It will be enough for a long time, because for each salad you
only need one teaspoon of truffle paste.
And if there is no such truffle paste, then it's okay,
look in supermarkets next to bottles of olive oil there
must certainly be oil in small bottles
on which "truffle oil" is written.
It will generally take a few drops,
but these few drops will transform any food.
Just now there was just food, some pasta,
and they added a few drops of truffle oil, and it turned out to be a masterpiece.
And now the yolk and some mustard.
A good pinch of salt, and beat with a whisk.
Add olive oil a little at a time.
Add our two magic ingredients to the butter: lemon juice and truffle.
And pour champignons with this dressing.
Champignons literally in half an hour, in an hour will marinate
and turn into such mushrooms that people have not yet come up with words
how to describe this magical taste.
And we will leave a little refueling for later.
Our first course is almost ready - the salad.
We will prepare the second course - a meat appetizer.
This is beef aged for steak,
however this piece will make 2 steaks.
And admire what kind of meat it is.
While the meat was lying on the table, it was already warmed up, all that
remained was to salt it.
And while the meat is salting, slightly letting the juice out
so that a caramel crust will form from this juice,
we pour just enough oil into the pan to cover the bottom.
It is necessary to wait a little for smoke to come out of the oil.
So it will turn out tastier, it will turn out much tastier,
and especially if you add a couple of cloves of garlic to the oil.
One piece, two pieces.
And in order to make the meat even more flavorful,
I add a few sprigs of thyme to it.
It is necessary to put only a golden crust on the meat, it is not necessary to fry
it through and through.
Here it is, the meat looks great.
Perhaps that's enough.
I feel that this meat is cooked exactly as I need it.
There is only one detail left.
It is butter mixed with salt,
mixed with garlic and various herbs.
Here we will anoint a piece of meat with this oil
so that the oil saturates it and makes it even juicier.
And wrap it first in a piece of baking paper,
and then in a sheet of foil.
And the second slice was fried a little harder.
Well, that's okay. And grease it in the same way
and wrap it first in paper and then in foil.
Honestly, there is no more beautiful sight.
I would look and look, admire and admire.
But the meat is not ready yet. I'll put it in the oven at 120C.
And it there in the oven very slowly, very gradually
warms up to the temperature of the best cooked beef, up to 52C.
In order not to miss this moment,
I insert into one of the pieces a probe from a thermometer
that I bought 15 years ago.
I bought it myself and since then I have been persuading everyone:
"Please buy yourself a thermometer so as not to spoil the food."
You will see what your products can actually be.
So, let's go to the oven.
During this time, we will just have time to cook both the salad
and our main dish - pasta.
There are 2.5 liters of hot water, which means you need 2.5 tablespoons of salt.
A saucepan on the fire and run to peel the potatoes.
Yes, young small potatoes.
Today we will have pasta with potatoes.
You will say that this is something incredible, potatoes and pasta are not eaten together.
Even as they eat. In that street restaurant,
which I am telling you about today, they
cooked pasta with potatoes,
just like according to the bible of authentic Italian cuisine,
which is called "Silver Spoon".
Generations of Italian chefs learn from this book.
Here is the recipe, please admire.
Here we will cook for him.
Here everything is extremely simple, first potatoes are dipped into the water.
And we don't waste a minute of time.
We need to make the pesto
because the secret of the taste of that pasta was in the pesto.
I am sure that almost every viewer of mine knows what pesto is.
This is basil, it is a good aromatic hard parmesan,
it is a little olive oil and pine nuts.
This is how the classics sound,
but modern Italian chefs are as soon as they do not burn out.
They replace some of the basil with another popular Italian herb
called arugula.
Sometimes they take cashews instead of pine nuts.
And I decided to try, I decided to experiment.
I decided to combine pine nuts with green Italian pistachios.
We will see, we will check if it will be tasty, if it will be good.
It is necessary to add a little olive oil,
1 clove of garlic and, of course, add a little salt.
Today I use ready-made pasta,
but of course, no one forbids making good egg noodles.
However, before lowering the pasta,
which will only cook for just 6 minutes,
I must boil the green beans.
Yes, we add directly to the potatoes.
And as soon as everything boils, we lower the pasta and mark for exactly 6 minutes.
You can't digest the pasta, but I personally don't like undercooked pasta either.
We timed exactly 6 minutes.
And this time is more than enough
to prepare pesto, because we have already selected basil.
Well, that's all, wonderful, freshest, fabulously aromatic pesto is ready.
The thermometer beeped. This means the meat is ready.
Oh, to what time we succeed today.
Let the meat sit in sachets until serving.
The timer beeped. This means that everything is ready. We take out.
And on a sieve so that all the water is glass.
If some of you happen to have heard enough of nutritionists,
and already supposedly knows that potatoes and pasta are incompatible,
I suggest remembering the Uzbek lagman.
Indeed, in the Uzbek lagman, potatoes were an obligatory ingredient.
And if the Uzbek lagman is not a decree to anyone,
I want to remind you about dumplings with potatoes.
Why aren't dumplings pasta for you?
After all, in essence, the same dough.
And how delicious it is with potatoes.
And in the end, no one forces you to eat first a portion of pasta,
and then another portion of potatoes.
Some pasta, some potatoes, some green beans.
And it's all topped off with our delicious pesto.
Perhaps 2-3 teaspoons will be enough.
Everything is ready, there are mere trifles.
For example, dice very small cream tomatoes
and cut Grano Sero cheese into very thin slices.
We have pickled mushrooms, they are ready, you can already eat them.
We have tomatoes, we have cheese, and we have spinach leaves.
And also 2 scoops of great dressing.
So much for the salad. It remains only to cut the meat.
Don't you believe that steaks can be cooked in a skillet too?
And that these steaks will be virtually indistinguishable from great
grilled steaks ?
Well then look, check me out.
And now all I have to do is cut this meat.
Well, how did it turn out inside, how roasted?
Oh yes, this is a delicious roast
that will do honor to any meat restaurant.
So, 3 amazing dishes on our table:
spinach and champignon salad with truffle dressing,
delicious meat, and finally the main Italian dish,
Italian joy, Italian happiness, pasta with pesto.
Bon appetito, seniors!