1 [00:00:00,000 --> 00:00:01,500] A: quattro
2 [00:00:00,000 --> 00:00:02,380] E: 3,
3 [00:00:02,560 --> 00:00:03,960] A: due
4 [00:00:04,280 --> 00:00:46,060] E: 1 then perfect I would go let's start by taking the spinach that you find under the fridge on your left there is the freezer on the bottom in the bottom drawer ok there are two packs of spinach in one there are very few take both perfect and put 5 cubes of spinach in this pan that you have on the stove
5 [00:00:38,439 --> 00:00:39,840] A: quattro
6 [00:01:03,459 --> 00:01:12,139] E: then you will find them in the first drawer right in front of you in the first drawer on the left there are the colmoni scissors with aro ok
7 [00:01:29,639 --> 00:01:29,959] A: Danne in cutterbike
8 [00:01:34,180 --> 00:01:35,459] E: Perfect
9 [00:01:36,559 --> 00:01:39,739] E: you put these back into the generator
10 [00:01:45,059 --> 00:02:11,300] E: and from the fridge which is above in the door on the left you will find the butter and next to it there is some cheese take that too ok perfect place these momentarily on the work surface on the table you need to be more comfortable now let's start cooking the spinach
11 [00:01:49,379 --> 00:01:51,099] A: Paprika flour
12 [00:01:58,580 --> 00:02:18,720] A: Chamorra Olive oil Olive oil
13 [00:02:11,580 --> 00:02:48,100] E: You have to turn on the plane you have a power button in the center a power you see exactly you have to hold it down until you feel a bip and immediately after you have to move to the stove going more and this ok obviously the injection surface turns off if you do not intervene quickly so you can rekindle and with the most you hold it down holding it down ok you have to give to 4
14 [00:02:20,380 --> 00:02:21,779] A: Ok
15 [00:02:39,720 --> 00:02:41,160] A: Olive oil Ok
16 [00:02:45,380 --> 00:02:46,779] A: Ok
17 [00:02:53,139 --> 00:03:07,860] E: then in reality this pan is not read from this side move to the right it is set 4
18 [00:03:08,360 --> 00:03:10,839] A: Olive oil This one just goes out
19 [00:03:09,460 --> 00:03:32,419] E: forget this yes because in reality it doesn't read the pan except that next to it ok and go to 4 very well on the kitchen table there is a small cup put some tap water
20 [00:03:11,360 --> 00:03:12,399] A: Ok
21 [00:03:15,699 --> 00:03:17,259] A: This one here
22 [00:03:34,820 --> 00:04:04,800] E: and we put it in the pan with the spinach to help the perfect cooking you can put the lid on and increase the heat a little also put a 6 ok perfect and now let's start
23 [00:03:51,460 --> 00:03:52,860] A: Ok
24 [00:04:05,279 --> 00:04:25,619] E: prepare the béchamel these cook let's say on their own terms we will check them and we have the preparation of the béchamel to make the béchamel take the milk we need 250
25 [00:04:20,640 --> 00:04:22,040] A: Ok
26 [00:04:27,220 --> 00:04:34,000] E: Millilitri you can use either the calibrated glass or the balance as you are more comfortable
27 [00:04:29,980 --> 00:04:31,019] A: Ok
28 [00:04:52,760 --> 00:04:53,459] A: 250
29 [00:04:53,239 --> 00:04:55,459] E: 250 yes
30 [00:04:56,600 --> 00:04:57,299] A: So
31 [00:05:00,980 --> 00:05:01,799] A: Ok
32 [00:05:11,059 --> 00:05:12,459] A: Ok
33 [00:05:16,720 --> 00:05:23,989] E: ok, pour the milk into the pot on the kitchen table
34 [00:05:30,470 --> 00:05:40,739] E: at this point we still put three tablespoons of flour into the pan, don't make them too full in case we add them
35 [00:05:33,440 --> 00:05:34,839] A: Ok
36 [00:05:51,679 --> 00:05:53,399] A: So beyond
37 [00:05:54,000 --> 00:05:56,540] E: it's a bit too much put a little less
38 [00:06:01,859 --> 00:06:02,559] A: Beyond
39 [00:06:01,980 --> 00:06:07,339] E: ok it's okay a little more yes that's okay
40 [00:06:09,519 --> 00:06:10,920] A: Ok
41 [00:06:10,700 --> 00:06:12,500] E: put yourself in the three
42 [00:06:14,559 --> 00:06:15,959] A: Ok
43 [00:06:23,119 --> 00:06:46,380] E: Do not do it too much I float this removed a little ok ok it is okay then we can always fix it this béchamel by adding some milk or and at this point this milk with the flour must be mixed with the whisk in such a way as to eliminate the lumps that could
44 [00:06:27,540 --> 00:06:28,940] A: Ok
45 [00:06:32,739 --> 00:06:34,140] A: Ok
46 [00:06:34,459 --> 00:06:35,160] A: Ok
47 [00:06:46,660 --> 00:06:49,760] E: Create yourself as there is milk and flour.
48 [00:06:54,220 --> 00:06:55,640] A: Ok Ok
49 [00:07:13,799 --> 00:07:30,359] E: ok as soon as the milk and flour. the flour. it is dissolved in milk I advise you to take a look at the spinach so there is a wooden spoon there let's check the cooking
50 [00:07:18,540 --> 00:07:19,940] A: Ok
51 [00:07:23,119 --> 00:07:24,519] A: Ok
52 [00:07:34,619 --> 00:07:52,500] E: Exactly, turn them around and see if they crush at what stage of cooking because then when we start making the béchamel we say we can't get distracted we can't give it up we should stir continuously just to avoid lumps forming
53 [00:07:49,859 --> 00:07:51,260] A: Ok
54 [00:07:58,959 --> 00:08:00,000] E: ok
55 [00:08:05,059 --> 00:08:29,779] E: You can also place the spoon on that perfect saucer. We need to add the butter to the milk and flour. We need 25 grams of butter. Now I don't know if what you have has any weight. Let's say we weigh it. There is a scale behind you. This doesn't seem right to me.
56 [00:08:32,260 --> 00:08:33,659] A: Ok
57 [00:08:33,260 --> 00:08:54,460] E: have it then take a knife more or less 25 grams no it's as much as a finger the thickness of a finger let's try it like this yes then in case I repeat you can always adjust
58 [00:08:46,440 --> 00:08:47,539] A: Ok
59 [00:08:56,059 --> 00:08:57,679] A: I'll put it like this
60 [00:08:57,400 --> 00:09:03,179] E: yes yes put it like this do not worry how much weighs
61 [00:09:03,099 --> 00:09:04,200] A: Meanwhile
62 [00:09:05,299 --> 00:09:06,400] A: One
63 [00:09:09,750 --> 00:09:14,739] A: I have to admit I don't be able to read the scale well
64 [00:09:12,640 --> 00:09:16,619] E: ok each notch is 20 grams
65 [00:09:17,080 --> 00:09:17,859] A: Ok
66 [00:09:18,859 --> 00:09:19,559] A: So
67 [00:09:21,179 --> 00:09:27,619] E: it more or less therefore barely reaches an ok mark
68 [00:09:21,299 --> 00:09:22,700] A: 19
69 [00:09:25,619 --> 00:09:31,960] A: Yes yes yes there is 4 small notches out of 5
70 [00:09:31,380 --> 00:09:37,960] E: they have 4 out of 5 means that they are 80 grams because each small notch are 20 grams
71 [00:09:37,780 --> 00:09:39,179] A: Oh okay
72 [00:09:39,340 --> 00:09:41,580] E: so I'm a little
73 [00:09:41,760 --> 00:09:45,059] E: a bit too many and I cut half so we have more or less 40
74 [00:09:47,619 --> 00:09:51,219] E: ok at this point it should be two notches right
75 [00:09:55,780 --> 00:10:27,059] E: More 3 than 2 okay we make it go well equally not to worry only that we add a little milk a bit so the butter I think you can leave it too c it is not needed in the fridge add a cup of milk the one we used before for the water fill with milk and put it in the pot is fine
76 [00:10:09,299 --> 00:10:10,799] A: Yes yes yes
77 [00:10:11,280 --> 00:10:11,440] A: Yes yes yes
78 [00:10:33,000 --> 00:10:39,340] E: ok let's check we never forget them let's check the spinach let's see what point they are
79 [00:10:43,140 --> 00:10:47,780] E: if you crush them, crush them so let's say they cook better inside too
80 [00:10:56,020 --> 00:11:07,559] E: okay, put the lid back on and let them cook, it's not a problem at this point the butter goes into the pan
81 [00:11:09,380 --> 00:11:10,780] A: Yes
82 [00:11:12,219 --> 00:11:19,479] E: If you want c it is of the scottex if you have an greasy hands and you want to clean them on your left
83 [00:11:20,380 --> 00:11:49,979] E: You saw it ok and the béchamel saucepan we bring it to the hob with the whisk because this must be mixed continually say the consideration put it to 4
84 [00:11:30,440 --> 00:11:30,719] A: Yes Yes Yes Yes Yes Yes
85 [00:11:53,299 --> 00:12:05,039] E: and mix continuously because the risk is that the flour will cause lumps to form and therefore it won't be very usable for the béchamel sauce.
86 [00:12:18,460 --> 00:12:19,820] E: The butter is melting
87 [00:12:23,219 --> 00:12:25,739] A: Yes yes yes
88 [00:12:24,000 --> 00:12:27,919] E: because if not, turn up the heat a little, that's if you don't think the butter is melting
89 [00:12:29,739 --> 00:12:35,820] E: you can raise the temperature a little you can set it to 5 without problems
90 [00:12:43,320 --> 00:12:43,520] A: Yes Yes Yes Yes
91 [00:13:22,859 --> 00:13:27,840] E: ok the butter still doesn't seem to have completely melted right ok now
92 [00:13:26,179 --> 00:13:26,919] A: Yes No
93 [00:13:27,460 --> 00:13:29,580] A: Raise the flame ok
94 [00:13:28,840 --> 00:14:15,419] E: leave it like this continue mixing when the butter melts the béchamel will then start to thicken we don't want a béchamel that is too thick because we need it to soften not only to season the lasagne but also to soften the lasagna pasta and therefore be careful when the béchamel begins to thicken not to make it too too thick you need a middle ground between the liquid one which is the current state and the more thicker one while you are there you can add a pinch of salt you can find it on your right
95 [00:14:19,140 --> 00:14:32,760] E: Yes yes yes then we will also add the spinach because of the spinach it seems to me that they are proceeding quite well if you want to try to control them continuing to mix
96 [00:14:26,520 --> 00:14:28,359] A: Yes Yes
97 [00:14:52,159 --> 00:15:04,799] E: possibly if they are at a good point you can reduce the power of the fire a little so that they go you don't have to worry about them you only take care of the béchamel because
98 [00:14:56,960 --> 00:14:58,359] A: Yes
99 [00:15:07,039 --> 00:15:26,039] E: I understand that the operations at the same time is not very simple to carry out them put the techio at 4, if they are at a good point the spinach can very well do so you have to press the perfect ok
100 [00:15:08,900 --> 00:15:10,299] A: Yes
101 [00:15:10,539 --> 00:15:11,940] A: Yes
102 [00:15:35,200 --> 00:15:36,599] A: Yes
103 [00:16:00,619 --> 00:16:02,260] A: Yes Yes Yes Yes
104 [00:16:02,820 --> 00:16:03,859] A: Yes
105 [00:16:03,500 --> 00:16:15,979] E: Note a change in this in the consistency of the bechamel no ok and we continue to mix
106 [00:16:10,659 --> 00:16:11,780] A: Yes no we still don't go some
107 [00:16:44,960 --> 00:16:45,159] A: Yes Yes Yes Yes
108 [00:16:45,359 --> 00:16:45,440] A: Yes
109 [00:17:03,859 --> 00:17:05,219] A: Yes yes yes
110 [00:17:20,420 --> 00:17:42,060] E: very well then remember this thing I told you not too liquid not too solid when you think the time has come you can move the pan you move it behind so let's say it breaks the cooking of the béchamel,
111 [00:17:42,300 --> 00:17:47,699] E: We therefore put the salt that we have it
112 [00:17:46,280 --> 00:17:46,479] A: Yes Yes Yes Yes
113 [00:17:54,180 --> 00:18:12,140] E: you can also see with a spoon taking it with a spoon maybe it will be better for you so we understand the consistency if we are absolutely there you can you can remove it from the heat
114 [00:18:17,640 --> 00:18:20,000] E: let's look at the spinach
115 [00:18:21,239 --> 00:18:21,479] A: Yes Yes Yes Yes Yes
116 [00:18:26,699 --> 00:18:32,859] E: And it seems to me that we are also with the spinach can you confirm it?
117 [00:18:33,920 --> 00:18:35,020] A: Yes yes
118 [00:18:35,040 --> 00:19:28,500] E: yes then you can put the lid in the sink the hob at this point you can turn it off using the same button you turned it on we add a pinch of salt to the spinach mix it so it goes up a little everywhere and we drain the spinach on both sides on the table there is a colander you can go into the sink drain them directly there in the colander I advise you to place it inside the sink
119 [00:18:35,560 --> 00:18:36,130] A: they have averted
120 [00:18:52,199 --> 00:18:53,180] A: How much
121 [00:19:10,800 --> 00:19:11,040] A: Yes yes yes yes yes yes
122 [00:20:02,339 --> 00:20:03,739] A: Yes
123 [00:20:08,760 --> 00:20:16,540] E: perfect now crush them a little with the spoon so as to throw a little
124 [00:20:14,760 --> 00:20:16,160] A: Yes
125 [00:20:16,660 --> 00:20:17,719] E: of water
126 [00:20:17,959 --> 00:20:23,619] E: Then leave them in the sink so a little they cool they maybe not so much though
127 [00:20:20,140 --> 00:20:21,540] A: Yes
128 [00:20:34,800 --> 00:20:36,239] E: OK perfect,
129 [00:20:37,780 --> 00:20:43,420] E: leave them there so they cool down a bit, grate the cheese
130 [00:20:46,180 --> 00:20:50,520] E: I suggest you use the blue bowl which is a bit
131 [00:20:47,319 --> 00:20:47,560] A: Yes Yes Yes Yes Yes
132 [00:20:50,680 --> 00:21:02,839] E: bigger than the other and as regards the grater uses the side with medium meshes neither too fine nor too large
133 [00:21:03,380 --> 00:21:20,900] E: like this exact one yes yes it's fine you can also take the cheese out of the plastic if it's more convenient for you
134 [00:21:28,500 --> 00:21:39,459] E: more or less we will make 3 4 layers of lasagna so grate this is a sufficient quantity so grate this a little more a little
135 [00:21:32,380 --> 00:21:33,780] A: Yes
136 [00:21:43,380 --> 00:21:43,599] A: Yes yes yes yes yes yes
137 [00:22:04,119 --> 00:22:09,439] E: Let me see how much is ok I would say that it might be enough
138 [00:22:13,260 --> 00:22:24,420] E: At this point we have to take the lasagna that you find on your left in the upper furniture
139 [00:22:15,719 --> 00:22:17,119] A: Yes
140 [00:22:25,640 --> 00:22:39,180] E: exactly there is a pack of lasagne you can see it is the rectangular one in the shape of a parallelepiped next to the coffee cocoa yes oh well chocolate
141 [00:22:41,180 --> 00:22:49,160] E: right in the plan it's in the center yes exactly I forgot to take them take them out
142 [00:22:41,579 --> 00:22:43,680] A: Yes yes yes
143 [00:22:51,180 --> 00:22:52,579] A: Yes
144 [00:22:56,459 --> 00:22:59,119] A: Yes yes yes
145 [00:22:59,520 --> 00:23:00,219] A: Yes
146 [00:23:02,300 --> 00:23:07,540] E: you have to press pressure on the two levers as if it were a clothespin
147 [00:23:11,739 --> 00:23:18,739] E: Take one of the small trays that are always on the floor you can remove the lid
148 [00:23:15,560 --> 00:23:16,959] A: Yes
149 [00:23:20,500 --> 00:23:58,800] E: And now as you see the lasagna if you get one out of them are larger than the pan that we broke the half more or less ok put a piece before and you will sudden the other perfect and so indeed in reality I ask you to pull them out we have to grease the pan because if we forget this step then they will attack the butter is behind you
150 [00:23:47,680 --> 00:23:47,880] A: Yes yes yes yes yes
151 [00:23:52,500 --> 00:23:52,579] A: Yes
152 [00:24:01,540 --> 00:24:07,760] E: He passes it on the walls of the pan and on the bottom
153 [00:24:20,020 --> 00:24:20,859] E: Very well
154 [00:24:23,920 --> 00:24:25,979] E: If you want, rinse your hands
155 [00:24:31,239 --> 00:24:33,839] A: Yes yes yes
156 [00:24:38,099 --> 00:24:38,319] A: Yes yes yes yes yes yes
157 [00:24:41,380 --> 00:24:47,119] E: ok there is a dishtowel right under you
158 [00:24:50,079 --> 00:24:55,319] E: At this point you can put the pasta back into the pan
159 [00:24:58,319 --> 00:25:26,479] E: And let's take the other ingredients so the béchamel there are diving on the table you can rest on those and the spinach for the spinach can be useful that other bowl that c was on the table the smaller one put them in there
160 [00:25:14,380 --> 00:25:14,579] A: Yes yes yes yes yes
161 [00:25:29,920 --> 00:25:30,479] E: Perfect
162 [00:25:33,280 --> 00:25:37,319] E: We proceed by putting some spinach
163 [00:25:47,880 --> 00:25:48,079] A: Yes Yes Yes Yes
164 [00:25:51,359 --> 00:25:51,439] A: Yes
165 [00:26:01,099 --> 00:26:01,780] E: ok
166 [00:26:04,959 --> 00:26:09,020] E: exactly and then we put the bechamel
167 [00:26:09,160 --> 00:26:11,020] E: If the pasta below is a bit
168 [00:26:11,260 --> 00:26:13,640] E: So move perhaps to help yourself with your hands
169 [00:26:23,880 --> 00:26:24,760] E: Perfect
170 [00:26:27,920 --> 00:26:28,119] A: Yes Yes Yes Yes
171 [00:26:29,760 --> 00:26:33,959] E: if the whip the pot gives you a bother you move it
172 [00:26:31,540 --> 00:26:31,619] A: Yes
173 [00:26:34,780 --> 00:26:36,660] E: Put it in the sink as you prefer
174 [00:26:38,280 --> 00:26:40,459] A: Yes yes yes yes yes
175 [00:27:02,479 --> 00:27:03,260] E: ok
176 [00:27:05,680 --> 00:27:22,920] E: It would have been preferable to have a less dense bechamel but we make it go well so at this point in the first drawer you find a teaspoon with which you can put the Parmesan
177 [00:27:24,160 --> 00:27:24,359] A: Yes yes yes yes yes
178 [00:27:27,800 --> 00:27:31,900] E: then cover the layer with parmesan
179 [00:27:45,859 --> 00:27:46,020] A: Yes Yes Yes
180 [00:27:49,680 --> 00:28:00,660] E: And it seems to me that we can put another layer of pasta you always proceed in the same way in broken
181 [00:28:03,780 --> 00:28:05,640] E: you don't need to press too hard
182 [00:28:13,280 --> 00:28:13,520] A: Yes Yes Yes Yes Yes
183 [00:28:50,000 --> 00:28:51,839] E: now the bechamel
184 [00:28:56,959 --> 00:28:57,160] A: Yes yes yes yes yes
185 [00:29:03,420 --> 00:29:14,619] E: cover the pasta above all because the béchamel also serves to help cook the pasta and soften it
186 [00:29:15,439 --> 00:29:18,760] E: ok great, we're here,
187 [00:29:20,680 --> 00:29:20,939] E: parmigiano
188 [00:29:32,439 --> 00:29:33,839] A: Yes
189 [00:29:42,719 --> 00:29:44,780] E: that's fine,
190 [00:29:45,500 --> 00:29:48,719] E: Another layer of pasta
191 [00:29:55,560 --> 00:29:57,780] E: ok spinach again
192 [00:30:02,300 --> 00:30:03,739] A: Yes Yes
193 [00:30:12,260 --> 00:30:18,939] E: We will not be able to do it another layer with those spinach so if you want you can abound on this
194 [00:30:20,020 --> 00:30:21,479] A: Yes Yes
195 [00:30:28,819 --> 00:30:37,339] E: perfect here too I recommend that the spinach is soft to spread it over the entire surface of the pasta
196 [00:30:43,300 --> 00:30:43,900] E: Ok Béchamel
197 [00:30:44,040 --> 00:30:44,199] A: Yes yes yes
198 [00:31:13,800 --> 00:31:33,060] E: Perfect Parmigiano put in the middle of this that you have and then so we use the rest for the coverage part because a last layer of pasta will go above this with only béchamel and Parmesan
199 [00:31:21,380 --> 00:31:21,540] A: Yes yes yes
200 [00:31:49,020 --> 00:31:51,500] E: now the béchamel goes, yes
201 [00:31:58,579 --> 00:32:00,040] A: Yes Yes
202 [00:32:28,920 --> 00:32:29,160] A: Yes yes yes yes yes yes
203 [00:32:39,380 --> 00:32:40,819] A: Yes yes yes
204 [00:32:48,780 --> 00:32:52,400] E: perfect and now we are ready to bake
205 [00:32:52,900 --> 00:32:56,459] E: The oven is on your left at this point
206 [00:32:57,260 --> 00:33:02,880] E: at the bottom the left knob tells you the type
207 [00:33:03,260 --> 00:33:11,160] E: the oven mode we must put it ventilated so turn it towards your right
208 [00:33:10,060 --> 00:33:12,000] A: Yes Yes
209 [00:33:13,699 --> 00:33:17,680] E: On the contrary, yes clockwise clockwise
210 [00:33:14,300 --> 00:33:15,699] A: Yes
211 [00:33:18,459 --> 00:33:19,800] E: The first time we will turn on the light
212 [00:33:20,479 --> 00:33:21,520] E: the second the static oven
213 [00:33:21,680 --> 00:33:23,280] E: The third the ventilated oven
214 [00:33:23,959 --> 00:33:26,699] E: the temperature you want to set is 180 degrees
215 [00:33:25,640 --> 00:33:27,040] A: Yes
216 [00:33:33,079 --> 00:33:40,060] E: ok perfect and then now you can put the lasagna in the oven
217 [00:33:47,439 --> 00:33:52,599] E: ok and let's say the procedure is finished so we can do the countdown
218 [00:33:54,260 --> 00:33:54,939] E: you always start
219 [00:33:54,920 --> 00:33:56,599] A: Yes Four
220 [00:33:57,560 --> 00:33:58,959] A: Due
221 [00:33:58,800 --> 00:34:00,160] E: 3 1