transcript/eng/04/04_003_transcript.txt

1 [00:00:00,000 --> 00:00:01,220] A: ok,
2 [00:00:00,000 --> 00:00:14,020] E: ok 4 3 2 1 perfect then on table c is a pan see it?
3 [00:00:01,460 --> 00:00:02,620] A: then 4,
4 [00:00:05,360 --> 00:00:07,000] A: 2,
5 [00:00:15,840 --> 00:00:28,540] E: take the pan and put it on the hob I recommend you put it on the back one on the right
6 [00:00:17,260 --> 00:00:17,719] A: right
7 [00:00:23,240 --> 00:00:23,940] A: ok
8 [00:00:30,820 --> 00:00:42,020] E: perfect in the bottom fridge in the second lowest drawer there is a bag of spinach
9 [00:00:32,459 --> 00:00:33,860] A: ok
10 [00:00:36,419 --> 00:00:37,820] A: Yes
11 [00:00:49,759 --> 00:00:55,180] E: Take four cubes and put them in the pan
12 [00:01:00,000 --> 00:01:00,759] A: ok
13 [00:01:15,279 --> 00:01:31,220] E: And we turn on the pan to turn on the pan C it is an ignition place in the center the one on the left this one here hold it down until you hear a bip
14 [00:01:33,220 --> 00:01:47,540] E: exactly, try to pick it up again ok perfect and the corresponding button is the one on the right the first one you find on the right not this one the one next to it
15 [00:01:38,940 --> 00:01:40,339] A: ok
16 [00:01:47,919 --> 00:02:09,320] E: Be careful because if the hob doesn't intervene immediately it turns off so it has to be turned on ok and then the one with the plus button next to it is perfect and press it press it harder you have to turn the hob back on
17 [00:02:08,660 --> 00:02:11,000] A: ok ok
18 [00:02:12,080 --> 00:02:24,059] E: ok put a 4 as a perfect temperature on the work surface there should be a
19 [00:02:24,339 --> 00:02:54,160] E: graduated container if there is not there is not you find it is not this is not this it was not taken first in the furniture all right at the bottom not below the sinks no no you have to go all right to the right side ok perfect you can find the perfect graduated container
20 [00:02:55,039 --> 00:03:02,679] E: Put some water from just a finger and put it in the pan
21 [00:03:07,679 --> 00:03:28,419] E: ok very well at this point let's say that the spinach will begin to peel and cook you can arrange the turns so that the most cooked part goes underneath and vice versa
22 [00:03:12,300 --> 00:03:13,699] A: ok
23 [00:03:32,800 --> 00:03:42,860] E: exactly that's fine so you can also raise the temperature a little you can set it to 5 ok perfect
24 [00:03:34,320 --> 00:03:35,740] A: ok ok
25 [00:03:46,160 --> 00:03:55,320] E: now let's start making the béchamel sauce, to make the béchamel sauce we will use a pendulum,
26 [00:04:00,000 --> 00:04:00,259] A: ok
27 [00:04:00,399 --> 00:04:06,440] E: Put 250 milliliters of milk
28 [00:04:17,059 --> 00:04:39,040] E: you can use the graduated glass but since the glass doesn't have 250 milliliters I'll talk to you with the scale and you'll find it behind you, weigh the glass and then weigh it too
29 [00:04:35,440 --> 00:04:36,839] A: ok
30 [00:05:08,720 --> 00:05:10,119] A: ok
31 [00:05:12,839 --> 00:05:24,260] E: Pour the milk into the saucepan and add 3 tablespoons of flour to the saucepan
32 [00:05:14,579 --> 00:05:15,980] A: yeah
33 [00:05:25,299 --> 00:05:26,600] E: not too much running
34 [00:05:37,899 --> 00:05:39,299] A: uh
35 [00:05:42,880 --> 00:05:44,279] A: uh
36 [00:05:50,000 --> 00:05:50,980] E: Very well
37 [00:05:53,760 --> 00:05:59,720] E: Let's check the spinach let's see where the spinach are if you don't have to be a bit
38 [00:06:00,160 --> 00:06:01,019] E: move
39 [00:06:03,839 --> 00:06:05,239] A: so
40 [00:06:11,320 --> 00:06:12,720] A: so
41 [00:06:13,279 --> 00:06:18,779] E: and with the whisk dissolve the flour and milk
42 [00:06:19,059 --> 00:06:21,760] E: So be careful that lumps are not formed
43 [00:06:36,320 --> 00:06:37,720] A: so
44 [00:06:41,179 --> 00:06:42,579] A: so
45 [00:07:01,019 --> 00:07:02,339] E: there are still some lumps,
46 [00:07:02,459 --> 00:07:07,000] E: I don't see it well, perfect
47 [00:07:06,839 --> 00:07:06,880] A: so
48 [00:07:07,200 --> 00:07:10,700] E: Then you can cook this on the hob
49 [00:07:10,880 --> 00:07:11,519] E: the pot
50 [00:07:11,859 --> 00:07:12,140] E: Like this
51 [00:07:12,279 --> 00:07:13,200] E: as it is,
52 [00:07:15,660 --> 00:07:18,760] E: in one of the fires in front this is fine
53 [00:07:16,660 --> 00:07:16,760] A: No No
54 [00:07:18,920 --> 00:07:20,200] E: then go into the fridge,
55 [00:07:20,440 --> 00:07:26,779] E: Wait before starting cooking we have to take the butter in the refrigerator, on the door
56 [00:07:26,920 --> 00:07:28,739] E: right in front of your eyes
57 [00:07:29,119 --> 00:07:31,040] E: there is butter
58 [00:07:31,279 --> 00:07:34,079] E: Maybe it's covered in the door
59 [00:07:34,279 --> 00:07:36,040] E: on the second shelf below
60 [00:07:36,320 --> 00:07:37,239] E: no to your left,
61 [00:07:39,220 --> 00:07:39,880] E: ok
62 [00:07:40,200 --> 00:07:41,600] A: okay
63 [00:07:40,279 --> 00:07:41,339] E: C Is it of cheese?
64 [00:07:41,459 --> 00:07:42,480] E: where is the cheese?
65 [00:07:44,119 --> 00:07:44,779] E: ok
66 [00:07:44,899 --> 00:07:48,480] E: do you take the cheese? there's butter,
67 [00:07:45,019 --> 00:07:46,420] A: okay
68 [00:07:50,279 --> 00:07:51,079] E: no that's not cheese?
69 [00:07:51,260 --> 00:07:53,559] E: The one below where there is great good,
70 [00:07:55,859 --> 00:07:57,100] E: the one next
71 [00:07:57,880 --> 00:07:58,420] E: Sebastian
72 [00:07:58,619 --> 00:08:00,140] E: the cheese is not next door
73 [00:08:01,200 --> 00:08:02,600] A: now
74 [00:08:03,119 --> 00:08:06,399] E: this where it says Gran Buono,
75 [00:08:07,380 --> 00:08:19,320] E: perfect very well then we need 25 grams of butter,
76 [00:08:12,359 --> 00:08:13,760] A: please
77 [00:08:21,480 --> 00:08:24,299] E: more or less 25 grams
78 [00:08:24,779 --> 00:08:30,339] E: Now it's like a finger, the thickness of a finger tries to see
79 [00:08:30,000 --> 00:08:30,160] A: so
80 [00:08:30,660 --> 00:08:31,559] E: cut it,
81 [00:08:32,280 --> 00:08:34,359] E: You weigh it, there's a little more, it doesn't matter,
82 [00:08:34,580 --> 00:08:40,219] E: Even if a little less does nothing,
83 [00:08:41,219 --> 00:08:42,400] E: Are we there?
84 [00:08:41,880 --> 00:08:42,580] A: okay
85 [00:08:43,580 --> 00:08:52,559] E: Yes Very well, you can put it in the saucepan with the béchamel sauce, exactly
86 [00:08:46,020 --> 00:08:47,419] A: okay
87 [00:08:53,179 --> 00:08:54,400] E: Perfect,
88 [00:08:54,559 --> 00:08:59,919] E: If you need to clean your hands C, it's Scottex on the pool shelf,
89 [00:08:58,179 --> 00:08:59,580] A: okay
90 [00:09:02,500 --> 00:09:03,640] E: left,
91 [00:09:04,619 --> 00:09:05,419] E: ok
92 [00:09:07,919 --> 00:09:08,119] E: Very well
93 [00:09:08,520 --> 00:09:11,840] E: at this point we check the spinach,
94 [00:09:12,419 --> 00:09:14,619] E: Let's see where I'm at,
95 [00:09:15,280 --> 00:09:17,299] E: see if they can be crushed,
96 [00:09:19,080 --> 00:09:20,479] A: so
97 [00:09:19,080 --> 00:09:19,679] E: Not yet,
98 [00:09:20,039 --> 00:09:21,960] E: Maybe with the smallest yes,
99 [00:09:22,400 --> 00:09:26,659] E: with the smallest cube you can start crushing,
100 [00:09:26,780 --> 00:09:27,479] A: so
101 [00:09:33,640 --> 00:09:33,979] E: All right,
102 [00:09:34,340 --> 00:09:35,659] E: they still cannot be crushed,
103 [00:09:36,200 --> 00:09:36,599] E: other thing,
104 [00:09:37,000 --> 00:09:42,500] E: Raise the temperature, don't worry about the swimming pool shelf, you can cut everything in the end
105 [00:09:42,979 --> 00:09:43,400] E: put it
106 [00:09:43,599 --> 00:09:46,580] E: no the one with 5 must pass
107 [00:09:47,520 --> 00:09:52,460] E: Even at 7 you can put it, ok
108 [00:09:48,159 --> 00:09:49,559] A: so
109 [00:09:56,219 --> 00:09:59,059] E: perfect then we'll make the béchamel,
110 [00:09:59,340 --> 00:10:00,619] E: We start to do it,
111 [00:10:00,760 --> 00:10:05,159] E: no, not yet, only, when the spinach is cooked,
112 [00:10:05,320 --> 00:10:06,799] E: so we can dedicate ourselves only to that,
113 [00:10:07,059 --> 00:10:08,539] E: we don't risk making a mess,
114 [00:10:09,039 --> 00:10:12,820] E: we move forward by grating the parmesan,
115 [00:10:13,179 --> 00:10:14,520] E: what you took before,
116 [00:10:15,489 --> 00:10:18,479] E: it's one of these blue boxes, take it,
117 [00:10:19,059 --> 00:10:20,460] A: so
118 [00:10:33,340 --> 00:10:34,039] A: oh
119 [00:10:34,099 --> 00:10:35,940] E: This is fine too
120 [00:10:45,400 --> 00:10:45,960] E: no
121 [00:10:46,219 --> 00:10:46,940] E: that's too small,
122 [00:10:47,059 --> 00:10:49,799] E: I don't recommend it, it doesn't come out very well
123 [00:10:48,340 --> 00:10:49,739] A: so
124 [00:10:50,080 --> 00:10:52,979] E: This here you are using is fine,
125 [00:10:56,159 --> 00:11:00,760] E: The grater you can allocrapgiagia on the bowl
126 [00:11:00,880 --> 00:11:04,700] E: so that you have less effort, because it really fits
127 [00:11:01,000 --> 00:11:01,700] A: one
128 [00:11:05,260 --> 00:11:06,479] E: here at the end it can
129 [00:11:14,520 --> 00:11:14,919] E: ok
130 [00:11:15,299 --> 00:11:17,859] E: Let's see how much this grated Parmesan is,
131 [00:11:18,099 --> 00:11:19,679] E: I'd say we're there,
132 [00:11:19,900 --> 00:11:23,820] E: I would say that we are therefore you can, I know
133 [00:11:21,080 --> 00:11:22,479] A: so
134 [00:11:25,099 --> 00:11:26,500] A: so
135 [00:11:25,099 --> 00:11:25,840] E: rest
136 [00:11:31,219 --> 00:11:36,179] E: Let's see the spinach if they increased their cooking,
137 [00:11:36,799 --> 00:11:37,419] E: I guess yes,
138 [00:11:37,880 --> 00:11:38,979] E: have increased the temperature,
139 [00:11:49,219 --> 00:11:50,619] A: so
140 [00:11:54,140 --> 00:11:54,880] E: At that time
141 [00:11:55,219 --> 00:11:55,739] E: do one thing,
142 [00:11:55,500 --> 00:11:56,900] A: so
143 [00:11:56,140 --> 00:11:57,119] E: let's take a lid,
144 [00:11:57,299 --> 00:12:00,059] E: in the bottom drawer,
145 [00:12:00,380 --> 00:12:03,280] E: right in front of you,
146 [00:12:06,520 --> 00:12:07,739] E: this lid,
147 [00:12:07,900 --> 00:12:09,219] E: no this lid, it's not good,
148 [00:12:09,599 --> 00:12:11,960] E: take it to the left,
149 [00:12:12,200 --> 00:12:16,289] E: even if we say to the label, the label, we say outside, take this,
150 [00:12:15,679 --> 00:12:17,080] A: so
151 [00:12:20,659 --> 00:12:21,280] E: Like this
152 [00:12:22,080 --> 00:12:25,780] E: and therefore in this way we lower the temperature of the flame a little,
153 [00:12:26,340 --> 00:12:27,140] E: Put it to 5,
154 [00:12:27,020 --> 00:12:28,419] A: so
155 [00:12:28,989 --> 00:12:29,299] E: ok
156 [00:12:29,599 --> 00:12:29,960] E: Very well,
157 [00:12:35,320 --> 00:12:41,400] E: Meanwhile, take one of those aluminum trays that are on your left,
158 [00:12:46,739 --> 00:12:47,580] E: Perfect,
159 [00:12:47,479 --> 00:12:48,880] A: so
160 [00:12:47,979 --> 00:12:53,440] E: so let's say we have everything ready to make the lasagna,
161 [00:12:54,440 --> 00:12:55,840] A: so
162 [00:12:55,380 --> 00:12:59,020] E: See if it is now a little easier to crush the spinach,
163 [00:12:59,780 --> 00:13:01,039] E: now we have put the lid on,
164 [00:13:16,960 --> 00:13:18,359] A: so
165 [00:13:33,280 --> 00:13:33,659] E: here we are,
166 [00:13:34,640 --> 00:13:36,059] A: no no
167 [00:13:35,679 --> 00:13:38,780] E: no, no, okay then let's wait a moment,
168 [00:13:43,239 --> 00:13:48,099] E: raise the temperature, at this point we say that we fit the cooking a little,
169 [00:13:48,159 --> 00:13:49,559] A: so
170 [00:13:50,859 --> 00:13:52,260] A: so
171 [00:13:55,119 --> 00:13:55,640] E: All right,
172 [00:13:56,340 --> 00:13:57,940] E: so we wait for them to cook,
173 [00:13:59,419 --> 00:14:04,679] E: in the meantime what you can do is put a little
174 [00:14:04,780 --> 00:14:07,320] E: of salt in the spinach,
175 [00:14:08,020 --> 00:14:10,119] E: and this is exactly the salt here,
176 [00:14:19,200 --> 00:14:20,599] A: so
177 [00:14:19,700 --> 00:14:20,419] E: Perfect
178 [00:14:27,219 --> 00:14:28,619] A: so
179 [00:14:28,299 --> 00:14:34,580] E: He also tries to turn them as well as crushing them, if I do it below it is possibly softer,
180 [00:14:48,700 --> 00:14:50,099] A: so
181 [00:14:57,159 --> 00:14:58,559] A: so
182 [00:15:17,719 --> 00:15:19,119] A: so
183 [00:15:25,500 --> 00:15:26,900] A: so
184 [00:15:26,520 --> 00:15:27,919] E: Perfect
185 [00:15:38,919 --> 00:15:40,320] E: ok
186 [00:15:42,580 --> 00:15:42,599] A: so
187 [00:16:03,000 --> 00:16:04,219] E: I think we're there
188 [00:16:03,099 --> 00:16:03,799] A: is
189 [00:16:04,320 --> 00:16:04,880] E: Perfect,
190 [00:16:05,159 --> 00:16:08,659] E: so if we are there what you can do is, behind you there is a strainer,
191 [00:16:08,799 --> 00:16:11,619] E: Put it inside the sink,
192 [00:16:14,159 --> 00:16:19,840] E: and so we drain the spinach and leave it in the sink,
193 [00:16:16,840 --> 00:16:18,239] A: so
194 [00:16:27,179 --> 00:16:28,580] A: uh
195 [00:16:40,000 --> 00:16:42,440] E: you can't even turn it off,
196 [00:16:42,820 --> 00:16:45,940] E: it will turn off automatically from the moment when the pan is raised,
197 [00:16:50,820 --> 00:16:52,219] A: so
198 [00:16:51,979 --> 00:17:00,559] E: I advise you to bring the strainer into the juice so you have a hand, free and help you with your hand,
199 [00:16:59,059 --> 00:17:00,460] A: okay
200 [00:17:21,520 --> 00:17:22,219] A: uh
201 [00:17:22,979 --> 00:17:23,619] E: no
202 [00:17:23,979 --> 00:17:25,239] E: Don't do it yet, don't worry
203 [00:17:25,359 --> 00:17:28,859] E: Then we see everything after when we're done,
204 [00:17:26,260 --> 00:17:26,959] A: uh
205 [00:17:29,260 --> 00:17:35,119] E: at this point leave the strainer inside in the sink and we move on to making the bécciamel
206 [00:17:38,000 --> 00:17:44,140] E: We will use the whisk so this spoon actually can also leave it made of spinach,
207 [00:17:46,540 --> 00:17:47,939] A: so
208 [00:17:46,699 --> 00:17:47,280] E: ok
209 [00:17:47,800 --> 00:17:50,800] E: then the control plane should be turned on,
210 [00:17:52,260 --> 00:17:54,939] E: Set a temperature of 4
211 [00:17:52,680 --> 00:17:54,079] A: okay
212 [00:17:55,579 --> 00:17:56,979] A: uh
213 [00:18:01,939 --> 00:18:05,660] E: And it starts mixing the bitching
214 [00:18:06,479 --> 00:18:21,000] E: This operation is in risky quotation marks because lumps can form with flour so if you mix constantly, we solve this probable vice
215 [00:18:19,819 --> 00:18:21,219] A: so
216 [00:18:22,520 --> 00:18:23,920] A: so
217 [00:18:48,199 --> 00:18:49,599] A: so
218 [00:18:52,119 --> 00:18:53,520] A: so
219 [00:19:13,300 --> 00:19:14,699] A: so
220 [00:19:16,939 --> 00:19:18,339] A: so
221 [00:19:29,180 --> 00:19:30,579] A: so
222 [00:19:35,900 --> 00:19:37,219] E: the butter has been split
223 [00:19:37,500 --> 00:19:37,839] E: it seems to me,
224 [00:19:38,000 --> 00:19:38,400] E: view?
225 [00:19:54,979 --> 00:19:57,319] A: so so
226 [00:19:56,699 --> 00:19:58,180] E: ok, now let's go
227 [00:19:58,420 --> 00:19:58,660] E: ok,
228 [00:19:58,819 --> 00:20:01,280] E: if the butter has melted now let's say,
229 [00:20:01,660 --> 00:20:05,819] E: no you continue to mix because the bitching has to adapt a bit
230 [00:20:06,160 --> 00:20:11,770] E: not much so we have to change its consistency a little, but not too much,
231 [00:20:12,479 --> 00:20:13,900] A: so okay
232 [00:20:13,359 --> 00:20:14,020] E: ok,
233 [00:20:14,140 --> 00:20:15,719] E: I keep stirring, ok,
234 [00:20:15,920 --> 00:20:18,959] E: If I continue to mix, you can put yourself a pinch of salt
235 [00:20:31,920 --> 00:20:33,319] A: so
236 [00:20:37,400 --> 00:20:42,400] E: And you can try to see the consistency of the bitching with a spoon,
237 [00:20:40,239 --> 00:20:41,640] A: so
238 [00:20:42,680 --> 00:20:45,939] E: there should be one on the table,
239 [00:20:46,359 --> 00:20:46,939] E: behind you,
240 [00:20:47,540 --> 00:20:49,680] E: take a while and see,
241 [00:20:49,819 --> 00:20:51,540] E: So let's see the consistency,
242 [00:20:51,819 --> 00:20:54,560] E: if it's too liquid or if let's say
243 [00:20:54,800 --> 00:20:55,520] E: begins to adapt
244 [00:20:56,719 --> 00:20:57,859] E: put it back in,
245 [00:20:58,060 --> 00:20:59,739] E: it's not too liquid yet,
246 [00:21:00,160 --> 00:21:02,219] E: so keep stirring,
247 [00:21:03,640 --> 00:21:05,040] A: so
248 [00:21:06,760 --> 00:21:08,160] A: so
249 [00:21:07,180 --> 00:21:08,260] E: ok
250 [00:21:25,219 --> 00:21:28,380] E: check again for a moment with the spoon,
251 [00:21:28,680 --> 00:21:29,800] E: let's see the consistency,
252 [00:21:33,260 --> 00:21:34,660] A: so
253 [00:21:35,660 --> 00:21:41,459] E: it's okay, it's a little dense underneath, but I'd say it's okay, like this, we'll leave it like this,
254 [00:21:39,140 --> 00:21:39,839] A: so
255 [00:21:41,880 --> 00:21:46,800] E: you remove it from the heat, or turn off the hob, or move it from the pan,
256 [00:21:49,560 --> 00:21:50,739] E: perfect very well,
257 [00:21:51,119 --> 00:22:05,660] E: at this point let's say that we can start assembling the lasagna, but first we have to remove some water from the spinach, so leave the whisk inside the saucepan without any problems, this whisk here
258 [00:22:06,680 --> 00:22:07,439] E: nell albino
259 [00:22:07,819 --> 00:22:10,339] E: Inside the saucepan itself you can leave it, ah
260 [00:22:08,939 --> 00:22:10,339] A: so
261 [00:22:10,780 --> 00:22:11,560] E: Perfect
262 [00:22:11,020 --> 00:22:11,719] A: perfect
263 [00:22:12,400 --> 00:22:14,819] E: We move to the spinach,
264 [00:22:16,400 --> 00:22:17,199] E: Yes
265 [00:22:17,520 --> 00:22:22,079] E: try to see if they are too hot, why should you squeeze them,
266 [00:22:22,459 --> 00:22:29,359] E: you can squeeze them with your hands, but it is interesting to crush them as you are doing now with the wooden spoon
267 [00:22:32,619 --> 00:22:34,020] A: so
268 [00:22:37,920 --> 00:22:39,319] A: so
269 [00:22:58,040 --> 00:22:58,959] E: All right,
270 [00:22:59,380 --> 00:23:00,140] E: I would say we are there,
271 [00:23:00,939 --> 00:23:04,520] E: The spinach should have lost some of their water,
272 [00:23:06,180 --> 00:23:14,959] E: at this point we have to open the lasagne that are on the package of lasagna that is on the table,
273 [00:23:06,819 --> 00:23:07,520] A: so
274 [00:23:10,199 --> 00:23:11,599] A: so
275 [00:23:20,300 --> 00:23:27,979] E: I advise you to mount everything on the other surface, not on the table, which is also a little higher and is better for you, so move it
276 [00:23:30,500 --> 00:23:31,900] A: so
277 [00:23:38,239 --> 00:23:42,880] E: You can also use the other blue bowl, put it from inside, I do it like this
278 [00:23:40,979 --> 00:23:42,380] A: so
279 [00:23:46,920 --> 00:23:59,099] E: And the aluminum helmet moves the grater in such a way that on that it goes on the pot you can put the saucepan with the bechamel,
280 [00:24:01,540 --> 00:24:04,319] E: The whisk at this point put it in the sink,
281 [00:24:04,439 --> 00:24:05,660] E: as is most convenient,
282 [00:24:05,359 --> 00:24:06,760] A: so
283 [00:24:05,959 --> 00:24:09,380] E: instead of having it inside the saucepan, you can put it in the sink,
284 [00:24:09,160 --> 00:24:10,560] A: so
285 [00:24:11,959 --> 00:24:12,640] E: Perfect,
286 [00:24:15,780 --> 00:24:20,640] E: then let's take a sheet of lasagna of pasta,
287 [00:24:21,660 --> 00:24:24,040] E: as you can see it's too big for this,
288 [00:24:25,619 --> 00:24:27,199] E: then break it in half,
289 [00:24:31,739 --> 00:24:32,619] E: I advise you,
290 [00:24:33,579 --> 00:24:36,119] E: If you break it in half, let's say it's easier,
291 [00:24:36,640 --> 00:24:38,640] E: and then we make one layer on top of the other
292 [00:24:38,780 --> 00:24:40,180] A: so,
293 [00:24:38,780 --> 00:24:40,119] E: instead of breaking the stars
294 [00:24:41,660 --> 00:24:48,560] E: This is how it went, it's not a problem at all, it will soften after cooking,
295 [00:24:49,540 --> 00:24:57,800] E: At this point with the fork you can put some spinach
296 [00:24:55,859 --> 00:24:57,260] A: so
297 [00:25:05,640 --> 00:25:07,040] A: so
298 [00:25:06,719 --> 00:25:07,619] E: Exactly,
299 [00:25:08,000 --> 00:25:09,979] E: cover the entire lasagna sheet,
300 [00:25:12,000 --> 00:25:13,400] A: so
301 [00:25:12,599 --> 00:25:13,500] E: no
302 [00:25:13,739 --> 00:25:14,920] E: We have to put the béchamel,
303 [00:25:15,920 --> 00:25:17,699] E: We have to put the béchamel,
304 [00:25:21,839 --> 00:25:23,959] E: with bechamel, plenty of it
305 [00:25:24,119 --> 00:25:28,040] E: because it is what will then make the lasagna soft,
306 [00:25:33,339 --> 00:25:34,739] A: so
307 [00:25:39,920 --> 00:25:41,479] E: put a little more
308 [00:25:40,400 --> 00:25:41,800] A: so
309 [00:25:53,000 --> 00:25:53,780] E: it's okay, it's okay,
310 [00:25:54,040 --> 00:25:56,060] E: And then you can put some Parmesan,
311 [00:25:56,540 --> 00:26:00,959] E: If you need a teaspoon, for Parmesan, you can find it in the first drawer,
312 [00:26:04,619 --> 00:26:06,680] E: a teaspoon, that's what is most comfortable for us,
313 [00:26:05,640 --> 00:26:07,040] A: so
314 [00:26:06,839 --> 00:26:07,660] E: Okay, the spoon,
315 [00:26:11,900 --> 00:26:13,300] A: so
316 [00:26:20,520 --> 00:26:21,420] E: it's fine
317 [00:26:21,640 --> 00:26:27,540] E: Now let's go with a second layer of pasta,
318 [00:26:31,560 --> 00:26:32,579] E: Put the above,
319 [00:26:32,880 --> 00:26:34,400] E: do not break it over,
320 [00:26:33,180 --> 00:26:34,579] A: so
321 [00:26:34,560 --> 00:26:35,319] E: support it above,
322 [00:26:35,699 --> 00:26:40,560] E: let's say it will be richer in pasta, but that's ok so add a little more
323 [00:26:39,439 --> 00:26:40,839] A: so
324 [00:26:40,699 --> 00:26:41,500] E: of spinach,
325 [00:26:43,560 --> 00:26:48,839] E: cover it well for spinach, being soft they will soften the pasta,
326 [00:26:54,000 --> 00:27:04,660] E: if you want you can add a little more, that's fine, that's fine,
327 [00:27:05,780 --> 00:27:07,520] E: and now let's put the bechamel,
328 [00:27:06,400 --> 00:27:07,800] A: so
329 [00:27:10,719 --> 00:27:12,119] A: so
330 [00:27:20,640 --> 00:27:22,479] E: it came out a little too thick,
331 [00:27:22,739 --> 00:27:26,520] E: But don't worry because his job will do it anyway,
332 [00:27:30,599 --> 00:27:32,000] A: so
333 [00:27:39,180 --> 00:27:45,500] E: let's add a little more bechamel,
334 [00:27:41,319 --> 00:27:42,040] A: so
335 [00:27:47,699 --> 00:27:52,640] E: Before putting the dough, put the Parmesan,
336 [00:28:04,260 --> 00:28:05,660] A: so
337 [00:28:10,219 --> 00:28:11,619] A: so
338 [00:28:16,560 --> 00:28:17,520] E: it's fine,
339 [00:28:17,800 --> 00:28:21,079] E: You can make another layer because it seems to me that the spinach are abundant,
340 [00:28:34,099 --> 00:28:35,500] A: so
341 [00:28:40,900 --> 00:28:42,300] A: so
342 [00:28:51,199 --> 00:28:53,219] E: let's put the parmesan,
343 [00:29:01,900 --> 00:29:03,300] A: so
344 [00:29:04,699 --> 00:29:07,500] E: Let's put the Parmesan
345 [00:29:08,079 --> 00:29:09,479] A: so
346 [00:29:09,979 --> 00:29:12,979] E: Are the spinach enough to make another layer?
347 [00:29:14,540 --> 00:29:17,920] E: yes, then do another layer? with spinach,
348 [00:29:32,339 --> 00:29:33,739] A: so
349 [00:29:37,699 --> 00:29:39,099] A: so
350 [00:29:58,579 --> 00:30:02,599] E: this is the last covering layer
351 [00:30:03,270 --> 00:30:08,719] E: the pan doesn't, it holds them all,
352 [00:30:04,359 --> 00:30:05,760] A: so
353 [00:30:08,880 --> 00:30:10,619] E: then cover
354 [00:30:11,079 --> 00:30:12,479] A: so
355 [00:30:11,170 --> 00:30:15,040] E: and here we only put the béchamel and the parmesan,
356 [00:30:35,819 --> 00:30:37,219] A: so
357 [00:30:39,300 --> 00:30:40,699] A: so
358 [00:30:44,760 --> 00:30:47,619] E: At this point we can bake them
359 [00:30:49,420 --> 00:30:53,000] E: the oven is located to the left of the hob,
360 [00:31:02,560 --> 00:31:03,959] A: so
361 [00:31:04,699 --> 00:31:06,239] E: there it is
362 [00:31:06,739 --> 00:31:08,140] A: so
363 [00:31:07,640 --> 00:31:10,079] E: you can also place it on that baking tray,
364 [00:31:10,219 --> 00:31:11,000] E: It is not a problem,
365 [00:31:13,479 --> 00:31:17,920] E: And we have to go down the oven in ventilated mode,
366 [00:31:18,739 --> 00:31:21,579] E: So you have to turn the left knob,
367 [00:31:24,500 --> 00:31:26,640] E: the first will turn on the light,
368 [00:31:27,400 --> 00:31:31,520] E: the second turns on the normal oven, turns to the right,
369 [00:31:32,680 --> 00:31:40,579] E: And another round, so we have the ventilated oven the temperature you can set 160 degrees
370 [00:31:34,880 --> 00:31:36,280] A: so
371 [00:31:39,160 --> 00:31:40,560] A: so
372 [00:31:46,319 --> 00:31:47,180] E: Exactly,
374 [00:31:52,939 --> 00:31:59,199] E: Let's do the countdown as before, so you start, and I continue
375 [00:31:59,660 --> 00:32:00,459] E: 4,
376 [00:31:59,719 --> 00:32:01,119] A: so
377 [00:32:02,920 --> 00:32:03,420] E: 2,