transcript/eng/04/04_006_transcript.txt

1 [00:00:00,000 --> 00:00:01,000] A: quattro
2 [00:00:00,000 --> 00:00:01,780] E: Three,
3 [00:00:01,960 --> 00:00:03,360] A: due
4 [00:00:04,040 --> 00:00:05,620] E: a,
5 [00:00:08,780 --> 00:00:15,760] A: ok then then the closet first
6 [00:00:17,000 --> 00:00:17,600] E: That's right.
7 [00:00:34,700 --> 00:00:36,200] A: How many were?
8 [00:00:37,619 --> 00:00:38,459] A: about five
9 [00:00:38,560 --> 00:00:41,240] E: Five cubes are sufficient,
10 [00:01:02,220 --> 00:01:05,019] A: So doing
11 [00:01:08,860 --> 00:01:12,839] A: What level did we put on?
12 [00:01:13,260 --> 00:01:14,779] E: Put five,
13 [00:01:16,959 --> 00:01:17,660] A: cinque
14 [00:01:17,580 --> 00:01:18,220] E: five, and you are fine,
15 [00:01:18,500 --> 00:01:19,900] A: ok
16 [00:01:19,559 --> 00:01:25,379] E: Yes, you have to add some water.
17 [00:01:25,000 --> 00:01:26,739] A: You are OK
18 [00:01:27,839 --> 00:01:29,239] A: At that time
19 [00:01:58,000 --> 00:02:02,019] A: Now the béchamel
20 [00:02:08,800 --> 00:02:10,600] A: 250 milliliters
21 [00:02:10,119 --> 00:02:59,199] E: Four, four, and you are fine yes you have to add a little water four, four, and you are fine yes you have to add a little water you mix the milk and the flour by eliminating the lumps,
22 [00:02:43,399 --> 00:02:44,800] A: ok
23 [00:02:47,860 --> 00:02:48,979] A: butter
24 [00:02:52,860 --> 00:02:54,259] A: and
25 [00:02:59,300 --> 00:03:01,940] E: If you also put the butter it becomes more difficult to do it.
26 [00:03:07,539 --> 00:03:10,160] A: Where do I find a spoon?
27 [00:03:10,880 --> 00:03:14,460] E: In the first drawer on the right side there are the kennels
28 [00:03:22,380 --> 00:03:25,600] A: they were three tablespoons
29 [00:03:29,479 --> 00:03:30,860] E: Three spoons are fine with it
30 [00:03:42,899 --> 00:03:45,880] A: that's okay
31 [00:03:46,039 --> 00:03:47,059] E: Yes, okay,
32 [00:03:50,179 --> 00:03:51,580] A: At that time
33 [00:03:54,820 --> 00:03:58,240] A: Now first the spinach
34 [00:04:03,360 --> 00:04:05,020] E: Possibly increases a bit
35 [00:04:05,220 --> 00:04:05,979] E: the temperature.
36 [00:04:05,740 --> 00:04:07,979] A: You are OK
37 [00:04:10,240 --> 00:04:15,300] A: So how long did the butter needed?
38 [00:04:14,860 --> 00:04:17,940] E: The butter must be about 25 grams.
39 [00:04:17,119 --> 00:04:20,100] A: about twenty -five then
40 [00:04:20,440 --> 00:04:22,640] A: yes more or less we are there
41 [00:04:23,299 --> 00:04:26,100] A: in Trentino
42 [00:04:24,359 --> 00:04:26,200] E: Perfect, yes,
43 [00:04:26,459 --> 00:04:30,859] E: Don't put it now, however, because you have to eliminate lumps first
44 [00:04:29,519 --> 00:04:32,399] A: Ah the lumps yes
45 [00:04:45,299 --> 00:04:45,700] A: ok
46 [00:05:01,480 --> 00:05:02,880] A: ok
47 [00:05:14,160 --> 00:05:15,559] A: ok
48 [00:05:16,519 --> 00:05:17,920] E: Perfect yes. Don't put it now, however, because you have to eliminate lumps first
49 [00:05:16,640 --> 00:05:21,619] A: Now I can put the butter
50 [00:05:19,359 --> 00:05:20,760] E: You can put the butter,
51 [00:05:28,799 --> 00:05:33,399] A: and I put it here c is a check the spinach
52 [00:06:01,500 --> 00:06:04,579] A: What level do I put here?
53 [00:06:04,779 --> 00:06:06,380] E: Here put four,
54 [00:06:07,239 --> 00:06:10,779] E: But if I don't see bad, it should be the other,
55 [00:06:10,619 --> 00:06:12,320] A: This is at the bottom
56 [00:06:11,079 --> 00:06:11,739] E: No, it's right,
57 [00:06:12,420 --> 00:06:12,540] E: Yes. Yes.
58 [00:06:12,859 --> 00:06:13,399] E: the fire is right,
59 [00:06:33,579 --> 00:06:37,859] A: ok right now do I have to do anything else or do I just have to think about these?
60 [00:06:37,459 --> 00:06:40,500] E: You have to think about what you have in front of you,
61 [00:06:41,260 --> 00:06:46,859] E: then to the béchamel, above all, remembering to continually mix the spinach,
62 [00:06:43,940 --> 00:06:44,619] A: ok
63 [00:06:46,799 --> 00:06:47,480] A: Yes
64 [00:06:48,260 --> 00:06:50,779] E: Don't forget to add the salt.
65 [00:06:50,299 --> 00:06:54,519] A: Do I put the salt right now or do I wait?
66 [00:06:54,640 --> 00:06:55,779] E: You can put it even now,
67 [00:06:56,220 --> 00:06:57,299] E: There is no problem.
68 [00:07:17,420 --> 00:07:18,200] A: ok well
69 [00:07:49,839 --> 00:07:50,540] A: ok
70 [00:07:54,679 --> 00:08:00,359] E: If you need to detach yourself from the béchamel
71 [00:08:00,519 --> 00:08:04,500] E: decrease the flame so that, let's say,
72 [00:08:04,920 --> 00:08:06,799] E: risks unless they form lumps,
73 [00:08:07,059 --> 00:08:07,679] E: Put it one.
74 [00:08:13,920 --> 00:08:18,440] E: Perfect, in this way with the flame so low you can also not mix,
75 [00:08:18,480 --> 00:08:20,079] A: voucher
76 [00:08:19,160 --> 00:08:22,660] E: Nothing happens, the time you dedicate yourself to the spinach.
77 [00:08:50,599 --> 00:08:54,080] A: then the butter melted
78 [00:08:55,020 --> 00:08:59,599] A: control the density
79 [00:08:59,479 --> 00:09:00,820] E: Yes,
80 [00:09:01,000 --> 00:09:01,700] A: let's go
81 [00:09:01,419 --> 00:09:04,140] E: Go by checking the density of the béchamel.
82 [00:09:08,479 --> 00:09:09,979] A: which is still beautiful
83 [00:09:11,219 --> 00:09:13,700] E: Ok, then do it go on.
84 [00:09:17,479 --> 00:09:18,659] A: All right
85 [00:09:57,940 --> 00:09:59,359] A: All right
86 [00:10:19,320 --> 00:10:22,119] A: All right
87 [00:10:58,299 --> 00:10:59,700] A: All right
88 [00:11:21,520 --> 00:11:23,200] A: All right
89 [00:12:09,380 --> 00:12:11,739] A: The spinach are ready
90 [00:12:11,940 --> 00:12:13,340] E: Ok,
91 [00:12:12,239 --> 00:12:16,719] A: I just have to break them ok
92 [00:12:15,580 --> 00:12:15,880] E: Yes,
93 [00:12:16,239 --> 00:12:16,900] E: You can move them.
94 [00:12:46,599 --> 00:12:48,000] A: ok
95 [00:13:17,780 --> 00:13:18,479] A: ok
96 [00:14:22,179 --> 00:14:23,580] A: ok
97 [00:14:46,400 --> 00:14:47,799] A: ok
98 [00:15:19,719 --> 00:15:21,119] A: ok
99 [00:15:55,840 --> 00:16:00,520] A: ok the tone has dived then
100 [00:16:01,679 --> 00:16:03,080] A: I turn off
101 [00:16:05,039 --> 00:16:10,719] A: At this point I have to drain the spinach
102 [00:16:11,359 --> 00:16:11,919] E: Yes,
103 [00:16:13,479 --> 00:16:15,460] E: I just put the salt.
104 [00:16:44,700 --> 00:16:44,840] A: nor the spinach no
105 [00:16:52,380 --> 00:16:53,780] A: ok
106 [00:17:21,939 --> 00:17:23,339] A: ok
107 [00:17:55,560 --> 00:17:56,319] A: ok
108 [00:17:59,719 --> 00:18:03,579] A: Now the next step is to grate the Parmesan
109 [00:18:17,180 --> 00:18:17,880] A: ok
110 [00:19:01,040 --> 00:19:02,780] A: All right? yes okay?
111 [00:19:04,140 --> 00:19:07,500] E: Possibly we still add it if it should be necessary,
112 [00:19:07,739 --> 00:19:09,160] E: But it seems sufficient for me.
113 [00:19:17,319 --> 00:19:24,180] A: Now the lasagna can be made in the container
114 [00:19:52,140 --> 00:19:53,239] E: Andrea,
115 [00:19:53,540 --> 00:19:58,260] E: I remind you that to prevent the blood from sticking. Exactly,
116 [00:19:54,260 --> 00:19:56,959] A: to butter the
117 [00:20:48,900 --> 00:20:49,859] E: Yes. It is now enough
118 [00:20:54,599 --> 00:20:56,000] A: container
119 [00:20:57,400 --> 00:21:05,719] A: The spinach or the
120 [00:21:00,160 --> 00:21:01,959] E: First put the spinach,
121 [00:21:02,540 --> 00:21:11,140] E: I advise you to put everything on a point where you will start making lasagna in such a way as not to have to go back and forth
122 [00:21:50,660 --> 00:21:52,160] A: then first the spinach
123 [00:22:51,920 --> 00:22:52,140] A: Now the lasagna can be made in the container
124 [00:23:19,280 --> 00:23:22,119] A: Now the lasagna can be made in the container
125 [00:23:49,300 --> 00:23:52,099] A: Now the lasagna can be made in the container
126 [00:24:21,800 --> 00:24:22,099] A: Now the lasagna can be made in the container
127 [00:24:49,280 --> 00:24:52,079] A: Now the lasagna can be made in the container
128 [00:25:20,680 --> 00:25:22,079] A: Now the lasagna can be made in the container
129 [00:25:23,599 --> 00:25:24,579] E: Yes, that's fine.
130 [00:25:24,780 --> 00:25:24,939] E: All right.
131 [00:25:44,520 --> 00:25:45,280] E: Yes,
132 [00:25:45,479 --> 00:25:50,640] E: Because for another layer they are not enough. And we do it like this.
133 [00:25:50,640 --> 00:25:52,060] A: Now the lasagna can be made in the container
134 [00:26:19,239 --> 00:26:22,040] A: Now the lasagna can be made in the container
135 [00:26:51,699 --> 00:26:52,020] A: Now the lasagna can be made in the container
136 [00:27:10,280 --> 00:27:14,300] A: now the upper level goes
137 [00:27:14,619 --> 00:27:15,780] E: Yes,
138 [00:27:16,319 --> 00:27:21,300] E: Now go with the roof, with only small béchamells the Parmesan,
139 [00:27:21,560 --> 00:27:22,420] E: If it were little
140 [00:27:22,619 --> 00:27:23,900] E: in the grater of the other.
141 [00:27:47,420 --> 00:27:48,920] A: This is the amount of bass in the horde no
142 [00:27:49,000 --> 00:27:49,680] E: Yes,
143 [00:27:50,479 --> 00:27:52,359] E: You completely covered the pasta,
144 [00:27:52,619 --> 00:27:53,199] E: so okay
145 [00:27:54,780 --> 00:27:56,180] A: ok
146 [00:28:23,040 --> 00:28:23,160] E: Yes it's okay
147 [00:28:30,180 --> 00:28:31,579] A: ok
148 [00:28:43,180 --> 00:28:44,579] A: ok
149 [00:28:54,140 --> 00:29:01,979] A: How is Parmigiano coverage okay?
150 [00:28:57,219 --> 00:29:00,439] E: Yes, even here the quantity is sufficient,
151 [00:29:00,619 --> 00:29:04,579] E: Then it is also a bit the personal taste, if I wanted to add it you can always add it,
152 [00:29:04,739 --> 00:29:07,760] E: But the Parmigiano base is correct.
153 [00:29:07,339 --> 00:29:08,599] A: All right
154 [00:29:12,119 --> 00:29:15,180] A: now it is complete
155 [00:29:15,420 --> 00:29:17,199] A: I can put it in the oven
156 [00:29:16,319 --> 00:29:16,880] E: Yes,
157 [00:29:17,140 --> 00:29:18,060] E: You want to put it in the oven.
158 [00:29:19,260 --> 00:29:20,459] A: At that time
159 [00:29:21,040 --> 00:29:24,199] A: now it is in
160 [00:29:29,119 --> 00:29:31,939] A: I have to put it in mode
161 [00:29:33,439 --> 00:29:40,400] A: From zero I do the one with the light bulb then the second shot and the third
162 [00:29:40,180 --> 00:29:43,079] E: The exact third that is the ventilated oven,
164 [00:29:56,060 --> 00:29:56,859] A: and temperature
165 [00:30:00,459 --> 00:30:02,239] A: the other I go out and leave it inside
166 [00:30:01,660 --> 00:30:04,599] E: He leaves the league so that both will come out.
167 [00:30:08,680 --> 00:30:09,280] E: Perfect,