1 [00:00:00,000 --> 00:00:00,900] A: One.
2 [00:00:00,000 --> 00:00:00,760] E: three,
3 [00:00:02,560 --> 00:00:03,080] A: Two.
4 [00:00:03,200 --> 00:00:04,500] E: a.
5 [00:00:07,120 --> 00:00:08,280] E: Then let's start,
6 [00:00:08,960 --> 00:00:11,800] E: Take the pan that is on the table,
7 [00:00:11,320 --> 00:00:11,880] A: Too much.
8 [00:00:13,120 --> 00:00:16,660] E: Put it on the rear heat of
9 [00:00:17,580 --> 00:00:18,420] E: right,
10 [00:00:18,680 --> 00:00:19,040] E: ok?
11 [00:00:19,700 --> 00:00:21,420] E: And let's go get the spinach,
12 [00:00:21,980 --> 00:00:23,760] E: We will make green lasagna.
13 [00:00:24,000 --> 00:00:24,840] A: Too much.
14 [00:00:24,139 --> 00:00:27,219] E: The spinach, you can find them in the freezer, under the refrigerator,
15 [00:00:30,860 --> 00:00:31,260] E: Open the freezer,
16 [00:00:31,420 --> 00:00:35,919] E: In the second drawer at the bottom C is a bag with spinach.
17 [00:00:37,919 --> 00:00:38,619] A: Too much.
18 [00:00:39,060 --> 00:00:39,439] E: Yes,
19 [00:00:40,299 --> 00:00:40,680] E: Exactly.
20 [00:00:43,880 --> 00:00:48,459] E: Put five spinach cubes. in the pan,
21 [00:00:58,880 --> 00:01:02,980] E: ok. Perfect. Are the spinach finished, or are there still?
22 [00:01:03,279 --> 00:01:04,379] A: Yes yes yes
23 [00:01:04,160 --> 00:01:05,919] E: Ah, they ended up, ok.
24 [00:01:06,199 --> 00:01:06,260] E: Perfect.
25 [00:01:06,459 --> 00:01:08,379] E: then you can also throw it,
26 [00:01:08,639 --> 00:01:08,940] E: leave it there,
27 [00:01:09,120 --> 00:01:09,559] E: It does not matter.
28 [00:01:09,860 --> 00:01:11,879] E: We turn on the hob.
29 [00:01:12,220 --> 00:01:16,720] E: The hob. turns on with the key to the bottom left,
30 [00:01:16,300 --> 00:01:17,900] A: So, we do something.
31 [00:01:17,059 --> 00:01:18,300] E: C is a Power button,
32 [00:01:18,080 --> 00:01:19,239] A: I always pull it down, OKE.
33 [00:01:19,500 --> 00:01:20,180] A: Keep it down,
34 [00:01:19,559 --> 00:01:19,839] E: ok?
35 [00:01:20,160 --> 00:01:30,059] E: And then on the right you will find the corresponding fire power button which is marked as in normal bearings, there is a more,
36 [00:01:20,500 --> 00:01:20,839] A: rightly
37 [00:01:21,820 --> 00:01:23,580] A: But let's do a little bit like this.
38 [00:01:25,120 --> 00:01:25,760] A: To.
39 [00:01:26,440 --> 00:01:27,080] A: To.
40 [00:01:30,000 --> 00:01:33,059] A: Yes. More than anything else for. So if you do it. Raise your sleeve a little bit
41 [00:01:30,279 --> 00:01:31,040] E: you have to press that,
42 [00:01:31,320 --> 00:01:38,180] E: You must be fast enough because if you don't intervene on that button the hob turns off, so it turned out,
43 [00:01:34,239 --> 00:01:34,360] A: and
44 [00:01:34,980 --> 00:01:36,260] A: I do it.
45 [00:01:36,400 --> 00:01:36,959] A: Eh, I do it.
46 [00:01:37,260 --> 00:01:38,239] A: I am denied in these things.
47 [00:01:38,300 --> 00:01:43,480] E: Do you turn it back and put to 5?
48 [00:01:38,639 --> 00:01:38,820] A: Not there is,
49 [00:01:39,120 --> 00:01:40,000] A: But.
50 [00:01:44,800 --> 00:01:45,500] A: Yes. Yes.
51 [00:01:45,139 --> 00:01:46,199] E: you have to hear the bips,
52 [00:01:45,800 --> 00:01:46,959] A: Let's start the acquisition again.
53 [00:01:46,500 --> 00:01:46,779] E: ok.
54 [00:01:47,099 --> 00:01:47,400] E: or.
55 [00:01:47,239 --> 00:01:48,000] A: Also because there are.
56 [00:01:48,279 --> 00:01:50,019] A: He makes me the countdown,
57 [00:01:50,080 --> 00:01:51,120] E: Did you put it at 5?
58 [00:01:50,260 --> 00:01:50,820] A: simply.
59 [00:01:51,540 --> 00:01:51,620] E: Yes.
60 [00:01:51,959 --> 00:01:53,160] E: Because I don't see it, ok.
61 [00:01:52,040 --> 00:01:52,199] A: Boundary
62 [00:01:53,699 --> 00:01:59,620] E: On the kitchen table C is a glass,
63 [00:01:56,040 --> 00:01:57,800] A: You simply have to count the upside down.
64 [00:01:58,699 --> 00:02:03,239] A: There is not much from that we have acquired
65 [00:01:59,959 --> 00:02:00,500] E: a cup,
66 [00:02:01,040 --> 00:02:03,660] E: fill it with tap water,
67 [00:02:03,580 --> 00:02:04,800] A: Once we are like this.
68 [00:02:06,320 --> 00:02:07,639] A: It's too tight?
69 [00:02:06,540 --> 00:02:09,160] E: fill it with water and the verses
70 [00:02:07,839 --> 00:02:08,059] A: No.
71 [00:02:10,139 --> 00:02:12,479] A: Maybe avoid the left hand of raising.
72 [00:02:13,199 --> 00:02:13,380] A: Yes in fact Oke,
73 [00:02:13,520 --> 00:02:14,800] A: So we are.
74 [00:02:15,600 --> 00:02:16,179] A: A little better.
75 [00:02:21,460 --> 00:02:22,339] E: in the pan.
76 [00:02:22,979 --> 00:02:23,860] E: At that time,
77 [00:02:24,100 --> 00:02:26,279] E: but if I raise the hat a little,
78 [00:02:25,839 --> 00:02:27,240] A: Yes.
79 [00:02:26,740 --> 00:02:28,380] E: Because I don't see how.
80 [00:02:29,899 --> 00:02:35,380] E: Let's try, thus try
81 [00:02:34,039 --> 00:02:35,440] A: Too much.
82 [00:02:35,940 --> 00:02:37,899] E: Except that the pan is not read,
83 [00:02:38,080 --> 00:02:40,380] E: See that there is the signal.
84 [00:02:40,080 --> 00:02:40,779] A: Too much,
85 [00:02:41,000 --> 00:02:41,039] A: alright.
86 [00:02:43,580 --> 00:02:45,300] A: It is really that I don't see glasses.
87 [00:02:44,940 --> 00:02:45,520] E: Now I see,
88 [00:02:45,639 --> 00:02:45,960] E: Yes,
89 [00:02:45,820 --> 00:02:46,759] A: In this way.
90 [00:02:46,360 --> 00:02:47,380] E: now I see absolutely,
91 [00:02:47,300 --> 00:02:48,080] A: Ah great
92 [00:02:48,179 --> 00:02:50,179] E: Except that the hob has passed away,
93 [00:02:50,320 --> 00:02:51,380] E: you have to rekindle it,
94 [00:02:50,520 --> 00:02:51,419] A: I thought Ah, Oke.
95 [00:02:51,539 --> 00:02:51,800] A: boundary
96 [00:02:53,399 --> 00:02:53,720] A: Quattro
97 [00:02:53,660 --> 00:02:54,300] E: ok,
98 [00:02:55,279 --> 00:03:00,000] E: And you have to hear how to say that the pan is read from the hob,
99 [00:02:56,240 --> 00:02:56,339] A: Due
100 [00:03:00,500 --> 00:03:03,740] E: so if at 5 point it flashes,
101 [00:03:04,300 --> 00:03:04,860] A: Too much.
102 [00:03:04,559 --> 00:03:07,059] E: It is as if there was no pan.
103 [00:03:06,179 --> 00:03:06,740] A: Yes.
104 [00:03:07,479 --> 00:03:09,679] E: Let's try to move it,
105 [00:03:10,080 --> 00:03:14,779] E: Put it in front of the right,
106 [00:03:11,779 --> 00:03:12,479] A: Boundary
107 [00:03:16,039 --> 00:03:16,800] A: Right
108 [00:03:16,320 --> 00:03:16,460] E: ok,
109 [00:03:17,000 --> 00:03:20,320] E: speck
110 [00:03:21,979 --> 00:03:22,279] A: Boundary
111 [00:03:24,660 --> 00:03:25,500] E: Yes,
112 [00:03:25,940 --> 00:03:26,860] E: it was the sbglied one,
113 [00:03:27,259 --> 00:03:28,679] E: Perfect, perfect, okay,
114 [00:03:28,800 --> 00:03:30,580] E: now we are there. now we are there.
115 [00:03:30,940 --> 00:03:34,039] E: Put the lid on the pan,
116 [00:03:32,039 --> 00:03:33,119] A: This here
117 [00:03:34,300 --> 00:03:39,080] E: I have to find it to the right, on the incorrect level
118 [00:03:37,039 --> 00:03:37,759] A: Boundary
119 [00:03:40,100 --> 00:03:40,759] E: where there is,
120 [00:03:41,300 --> 00:03:41,800] E: Have you seen it?
121 [00:03:42,520 --> 00:03:43,300] E: Put them in the lid,
122 [00:03:42,699 --> 00:03:43,399] A: Yes
123 [00:03:43,940 --> 00:03:46,800] E: So we speed up the cooking of the spinach.
124 [00:03:51,039 --> 00:03:52,440] A: Boundary
125 [00:03:51,320 --> 00:03:51,960] E: Perfect,
126 [00:03:52,080 --> 00:03:52,679] E: Here we are,
127 [00:03:53,279 --> 00:03:59,779] E: And to this you find the milk,
128 [00:03:55,300 --> 00:03:56,699] A: Yes
129 [00:03:57,399 --> 00:03:57,960] A: No not finished
130 [00:04:00,339 --> 00:04:01,539] E: If there is some milk, already open,
131 [00:04:01,759 --> 00:04:02,460] E: We use that,
132 [00:04:02,000 --> 00:04:02,699] A: Yes.
133 [00:04:05,279 --> 00:04:06,440] A: Too much.
134 [00:04:06,580 --> 00:04:07,440] E: And the butter.
135 [00:04:08,679 --> 00:04:10,619] E: And this is the butter. it is immediately above,
136 [00:04:10,899 --> 00:04:12,539] E: next to,
137 [00:04:13,779 --> 00:04:15,179] A: Yes
138 [00:04:14,559 --> 00:04:15,960] E: always on the counter,
139 [00:04:16,380 --> 00:04:17,200] E: left,
140 [00:04:17,519 --> 00:04:17,640] E: ecco,
141 [00:04:19,019 --> 00:04:19,779] E: Perfect.
142 [00:04:20,380 --> 00:04:22,239] E: You can pull out, while you are there,
143 [00:04:22,579 --> 00:04:23,299] E: to the open refrigerator,
144 [00:04:23,399 --> 00:04:24,399] E: also cheese
145 [00:04:25,220 --> 00:04:28,459] E: that there is, close to butter,
146 [00:04:29,260 --> 00:04:31,880] E: this on the left,
147 [00:04:29,320 --> 00:04:30,720] A: Boundary
148 [00:04:32,299 --> 00:04:32,420] E: no,
149 [00:04:33,799 --> 00:04:35,320] A: Four no
150 [00:04:34,359 --> 00:04:34,679] E: ok,
151 [00:04:34,920 --> 00:04:35,220] E: this here,
152 [00:04:36,059 --> 00:04:36,760] E: Perfect
153 [00:04:36,959 --> 00:04:37,500] E: Very well,
154 [00:04:37,619 --> 00:04:42,739] E: This will need us later. Very good,
155 [00:04:40,660 --> 00:04:41,239] A: Boundary
156 [00:04:43,519 --> 00:04:44,679] A: Too much.
157 [00:04:43,619 --> 00:04:44,359] E: Take the pot,
158 [00:04:45,000 --> 00:04:45,279] A: Yes
159 [00:04:46,480 --> 00:04:47,459] E: You can remove the lid,
160 [00:04:48,700 --> 00:04:49,739] E: that is not needed,
161 [00:04:50,359 --> 00:04:51,359] A: Yes
162 [00:04:50,600 --> 00:04:55,019] E: and put three tablespoons of flour in the pot,
163 [00:04:56,459 --> 00:04:58,859] E: the flour should be on,
164 [00:04:57,179 --> 00:04:58,339] A: This right here
165 [00:04:59,820 --> 00:05:00,399] A: Boundary
166 [00:05:00,179 --> 00:05:09,779] E: Yes, three tablespoons,
167 [00:05:10,380 --> 00:05:10,519] E: non
168 [00:05:14,799 --> 00:05:15,839] E: redo too
169 [00:05:15,140 --> 00:05:17,160] A: Yes Oke, done.
170 [00:05:23,619 --> 00:05:24,700] A: Ora
171 [00:05:32,299 --> 00:05:32,339] E: Perfect,
172 [00:05:32,779 --> 00:05:37,320] E: And now we add 250 milliliters of milk,
173 [00:05:35,220 --> 00:05:37,140] A: Now see
175 [00:05:41,040 --> 00:05:42,440] A: Boundary
176 [00:05:43,200 --> 00:05:45,000] E: So you can use this glass.
177 [00:05:46,260 --> 00:05:48,339] E: Yes
178 [00:05:49,040 --> 00:05:51,420] E: you come 250,
179 [00:05:51,980 --> 00:05:55,660] E: If you prefer you can use the scale behind you,
180 [00:05:56,079 --> 00:05:56,700] E: Weigh the glass,
181 [00:05:58,380 --> 00:06:08,720] E: See how much
182 [00:06:14,440 --> 00:06:15,500] A: Ah, okay
183 [00:06:15,820 --> 00:06:17,119] A: I was wrong, who knows.
184 [00:06:19,640 --> 00:06:21,700] A: That I turned it on. I reversed it.
185 [00:06:21,380 --> 00:06:23,220] E: C is you used everything?
186 [00:06:23,859 --> 00:06:24,559] E: Yes.
187 [00:06:24,920 --> 00:06:25,279] E: Perfect,
188 [00:06:25,500 --> 00:06:27,279] E: okay, ok,
189 [00:06:26,779 --> 00:06:26,959] A: Yes
190 [00:06:28,100 --> 00:06:36,640] E: So open the other package that C is and add another little milk.
191 [00:06:33,640 --> 00:06:34,359] A: Boundary
192 [00:06:34,500 --> 00:06:35,179] A: Yes
193 [00:06:35,980 --> 00:06:37,380] A: This here
194 [00:06:44,000 --> 00:06:44,640] A: Boundary
195 [00:06:50,739 --> 00:06:52,140] A: Yes
196 [00:06:56,100 --> 00:06:57,500] A: Boundary
197 [00:07:07,119 --> 00:07:07,720] E: Perfect,
198 [00:07:07,920 --> 00:07:09,899] E: You can put it together with the flour.
199 [00:07:20,739 --> 00:07:22,140] A: Yes
200 [00:07:20,880 --> 00:07:21,980] E: At this point,
201 [00:07:22,179 --> 00:07:24,459] E: before starting with the béchamel,
202 [00:07:24,700 --> 00:07:25,839] E: with cooking,
203 [00:07:26,619 --> 00:07:28,260] E: Let's take a look at the spinach,
204 [00:07:28,500 --> 00:07:29,440] E: c is a wooden spoon,
205 [00:07:28,619 --> 00:07:30,019] A: Yes
206 [00:07:29,660 --> 00:07:30,480] E: You can use that,
207 [00:07:31,119 --> 00:07:32,299] E: Remove them,
208 [00:07:33,760 --> 00:07:35,160] A: Yes
209 [00:07:35,940 --> 00:07:36,200] E: Magari li giri
210 [00:07:37,920 --> 00:07:38,059] E: Yes,
211 [00:07:37,959 --> 00:07:39,359] A: Yes.
212 [00:07:38,359 --> 00:07:38,940] E: we are not there yet,
213 [00:07:39,100 --> 00:07:41,059] E: But the covered part turns there so.
214 [00:07:44,899 --> 00:07:45,420] E: Perfect,
215 [00:07:45,779 --> 00:07:46,619] E: You can cover them, they
216 [00:07:46,739 --> 00:07:47,880] E: they cook themselves,
217 [00:07:48,079 --> 00:07:49,480] E: We leave it funny
218 [00:07:49,380 --> 00:07:50,779] A: Boundary
219 [00:07:51,359 --> 00:07:52,040] A: Quattro
220 [00:07:52,359 --> 00:07:57,559] E: Now the milk if you want c is a saucer on the shelf to support the Emessors, how to say,
221 [00:07:59,760 --> 00:08:06,019] E: To make the béchamel feel good, we must eliminate the lumps of flour from the milk,
222 [00:08:00,040 --> 00:08:01,799] A: Three tablespoons,
223 [00:08:06,320 --> 00:08:07,619] E: C is a whisk on the table,
224 [00:08:07,720 --> 00:08:18,519] E: Take it and start mixing in such a way that all lumps are eliminated.
225 [00:08:19,980 --> 00:08:28,079] E: If you seem to be milk. be little, and that it is difficult to dissolve the flour,
226 [00:08:23,839 --> 00:08:25,239] A: Yes
227 [00:08:29,279 --> 00:08:31,079] E: You can add some milk.
228 [00:08:31,100 --> 00:08:32,500] A: Three
229 [00:08:33,020 --> 00:08:35,099] E: Meanwhile, I start mixing,
230 [00:08:35,280 --> 00:08:36,359] E: See how it seems to you,
231 [00:08:36,799 --> 00:08:40,619] E: If you can melt the flour in order not to form lumps,
232 [00:08:39,760 --> 00:08:41,299] A: This is right
233 [00:08:41,380 --> 00:08:42,760] E: otherwise you can add some milk,
234 [00:08:43,099 --> 00:08:43,419] A: Two-hundred.
235 [00:08:44,500 --> 00:08:52,080] E: Because so much the flour will be the one who will make the béchamel denounce. and therefore if there is more
236 [00:08:54,140 --> 00:08:59,599] E: Milk is only more bechamel. There is no problem
237 [00:08:58,039 --> 00:08:59,440] A: Yes.
238 [00:09:03,219 --> 00:09:03,940] E: Very good,
239 [00:09:04,299 --> 00:09:04,840] E: Perfect.
240 [00:09:05,679 --> 00:09:10,059] E: At this point we need to cut the butter.
241 [00:09:10,280 --> 00:09:21,000] E: We prepare the butter. I also leave the whisk inside the pot because we should mix some complaint with the béchamel
242 [00:09:17,580 --> 00:09:18,979] A: Yes
243 [00:09:20,599 --> 00:09:23,739] A: They are two hundred. Two hundred.
244 [00:09:22,239 --> 00:09:24,880] E: Of butter we need about 30 grams,
245 [00:09:25,559 --> 00:09:30,580] E: To take 30 grams, of butter I recommend you consider, make the scale use,
246 [00:09:26,440 --> 00:09:27,840] A: Yes
247 [00:09:31,159 --> 00:09:31,640] E: eye
248 [00:09:31,859 --> 00:09:34,539] E: You can start cutting the thickness of a finger.
249 [00:09:33,739 --> 00:09:35,140] A: Yes
250 [00:09:39,039 --> 00:09:40,700] E: there should be a knife,
251 [00:09:40,960 --> 00:09:47,169] E: If it is not, under the fires there is, a drawer and there you are full of
252 [00:09:48,909 --> 00:09:49,549] E: money
253 [00:09:59,020 --> 00:10:00,419] A: Yes
254 [00:10:02,150 --> 00:10:08,969] E: A little less, so it's a lot.
255 [00:10:11,369 --> 00:10:13,010] E: ok so more or less, we are there,
256 [00:10:13,250 --> 00:10:22,090] E: then if they are not? 30 grams are they? 25, we do the same to be a béchamel
257 [00:10:13,260 --> 00:10:14,659] A: Yes
258 [00:10:19,539 --> 00:10:20,239] A: Yes.
259 [00:10:27,049 --> 00:10:28,609] E: How many are?
260 [00:10:30,159 --> 00:10:31,000] A: Still
261 [00:10:31,109 --> 00:10:33,250] E: Okay add it,
262 [00:10:32,760 --> 00:10:33,460] A: Ok.
263 [00:10:39,580 --> 00:10:40,979] A: Ok
264 [00:10:41,530 --> 00:10:42,690] E: OK perfect,
265 [00:10:45,549 --> 00:10:48,270] E: Let's put the butter in the pot
266 [00:10:49,530 --> 00:10:54,909] E: And then we insert the cooking,
267 [00:10:51,200 --> 00:10:52,599] A: No.
268 [00:10:55,109 --> 00:11:02,090] E: But first we always check the spinach, we do not forget that we have another thing on the fire.
269 [00:11:01,640 --> 00:11:02,340] A: Yes
270 [00:11:07,030 --> 00:11:10,609] E: There is no need for it to themselves
271 [00:11:11,330 --> 00:11:17,570] E: Check the spinach, see where they are.
272 [00:11:16,619 --> 00:11:19,419] A: I mixed it
273 [00:11:23,489 --> 00:11:25,650] E: You can crush them a little yes.
274 [00:11:24,400 --> 00:11:25,159] A: Ok.
275 [00:11:26,070 --> 00:11:28,309] E: Ok then crushed so let's say that
276 [00:11:26,599 --> 00:11:27,140] A: I see how it goes more
277 [00:11:28,590 --> 00:11:30,109] E: they cook better,
278 [00:11:32,210 --> 00:11:33,950] E: Maybe not much not so much,
279 [00:11:34,609 --> 00:11:43,929] E: Okay we let them go, in the meantime we make the béchamel, then they are a little more open than how they were.
280 [00:11:43,380 --> 00:11:44,299] A: Yes
281 [00:11:45,140 --> 00:11:51,659] A: It seems that not
282 [00:11:46,150 --> 00:11:49,369] E: So take the béchamel,
283 [00:11:49,609 --> 00:12:06,010] E: You put the down left in the heat and turn on to the same one a
284 [00:11:51,799 --> 00:11:52,719] A: Alright
285 [00:11:53,520 --> 00:11:56,640] A: No it seems that we are not present here.
286 [00:12:04,219 --> 00:12:06,140] A: Yes. Yes.
287 [00:12:07,429 --> 00:12:12,890] E: And it starts to mix because the problem with the béchamel is that they can form
288 [00:12:10,900 --> 00:12:11,239] A: No.
289 [00:12:13,229 --> 00:12:14,429] E: of lumps,
290 [00:12:13,619 --> 00:12:14,320] A: Ok.
291 [00:12:14,750 --> 00:12:17,650] E: So mix continuously,
292 [00:12:15,940 --> 00:12:16,340] A: The butter.
293 [00:12:19,320 --> 00:12:19,760] A: Ok.
294 [00:12:19,770 --> 00:12:22,020] E: Gradually the butter will clearly melt
295 [00:12:27,549 --> 00:12:29,309] E: And then butter,
296 [00:12:29,580 --> 00:12:30,280] A: Ok.
297 [00:12:29,710 --> 00:12:33,070] E: flour and milk together with heat will go into,
298 [00:12:33,330 --> 00:12:36,229] E: I don't need too dense bechamel,
299 [00:12:38,789 --> 00:12:39,630] E: not too liquid,
300 [00:12:39,890 --> 00:12:53,190] E: So over time you will realize, trying even with a spoon, of the consistency of the bechamel,
301 [00:12:47,380 --> 00:12:48,719] A: Yes ok
302 [00:12:49,719 --> 00:12:49,739] A: Ok
303 [00:12:53,429 --> 00:13:10,130] E: A middle ground between the liquid, as now because it is now completely liquid, and the dense is fine, to make lasagna that basically the lasagna pasta is a dry pasta so at that point with the béchamel, it is bathed and goes up
304 [00:12:54,760 --> 00:12:55,239] A: Ok
305 [00:12:55,479 --> 00:12:55,739] A: Ok Ok
306 [00:13:11,369 --> 00:13:14,969] E: you should slightly lower the hat,
307 [00:13:24,739 --> 00:13:26,140] A: Ok
308 [00:13:28,200 --> 00:13:28,219] A: Ok
309 [00:13:31,049 --> 00:13:32,609] E: ok, look don't worry,
310 [00:13:35,590 --> 00:13:37,869] E: I the impression,
311 [00:13:38,369 --> 00:13:39,650] E: Meanwhile, I recommend you,
312 [00:13:40,770 --> 00:13:41,809] E: If you move away from
313 [00:13:42,239 --> 00:13:42,940] A: Ok.
314 [00:13:42,390 --> 00:13:47,570] E: Besciamella lowers at least a little because here too high you risk making lumps,
315 [00:13:47,000 --> 00:13:47,580] A: Yes.
316 [00:13:48,010 --> 00:13:51,770] E: I have the impression from here there is little milk,
317 [00:13:52,109 --> 00:14:04,770] E: Add a little milk, and in the meantime if you can it's okay with milk,
318 [00:14:01,099 --> 00:14:02,500] A: Ok
319 [00:14:05,150 --> 00:14:05,510] E: mix,
320 [00:14:07,650 --> 00:14:14,789] E: Now the butter inevitably melts, which are cooking
321 [00:14:08,280 --> 00:14:08,299] A: Ok
322 [00:14:15,030 --> 00:14:16,190] E: Okay, they are ready
323 [00:14:16,729 --> 00:14:19,070] E: lowers the flame of the spinach,
324 [00:14:17,760 --> 00:14:19,159] A: Ok
325 [00:14:19,500 --> 00:14:20,299] A: Ok
326 [00:14:20,390 --> 00:14:24,460] E: Put it at 2 so we keep them in cooking,
327 [00:14:25,280 --> 00:14:29,359] E: Then they can't be all ready, ok,
328 [00:14:30,059 --> 00:14:36,840] E: We focus a moment on the béchamel before we do stellar damage and we don't recover it anymore,
329 [00:14:30,099 --> 00:14:31,500] A: Yes.
330 [00:14:40,700 --> 00:14:42,099] A: Ok.
331 [00:14:43,179 --> 00:14:46,080] E: You can raise the béchamel fire to 4,
332 [00:14:46,619 --> 00:14:47,320] E: 4,
333 [00:14:46,780 --> 00:14:48,599] A: Low and left.
334 [00:14:47,440 --> 00:14:47,900] E: 5,
335 [00:14:48,039 --> 00:14:52,900] E: just continue to mix, for this
336 [00:14:48,900 --> 00:14:50,299] A: Ok
337 [00:14:57,059 --> 00:14:58,460] A: Ok
338 [00:15:07,859 --> 00:15:09,260] A: Ok
339 [00:15:24,539 --> 00:15:27,580] E: The butter has melted it seems right,
340 [00:15:29,479 --> 00:15:30,500] E: Okay it will melt,
341 [00:15:30,659 --> 00:15:32,059] A: Ok
342 [00:15:33,679 --> 00:15:38,859] E: The béchamel will now also begin to change color because the butter is more yellow, and therefore it will begin
343 [00:15:46,280 --> 00:15:47,679] A: Ok
344 [00:15:51,239 --> 00:15:54,840] E: Now let's say the béchamel is Abeta
345 [00:15:55,599 --> 00:16:00,580] E: lowers the fiery of the béchamel and so we move a moment to the spinach,
346 [00:15:57,260 --> 00:15:58,659] A: Ok
347 [00:16:00,840 --> 00:16:02,299] E: Put it to 2
348 [00:16:04,679 --> 00:16:08,159] E: So there is no risk that Crumi will form, we move a moment to the spinach,
349 [00:16:08,619 --> 00:16:09,500] E: control if they are cooked
350 [00:16:13,219 --> 00:16:13,919] A: Ok.
351 [00:16:15,200 --> 00:16:15,719] A: Ok Ok
352 [00:16:17,619 --> 00:16:19,820] E: And it seems to me yes,
353 [00:16:20,559 --> 00:16:21,799] A: It was too ok
354 [00:16:20,739 --> 00:16:28,280] E: Ok, then you can move the pan in front in this way the hob will turn off to the fire
355 [00:16:22,000 --> 00:16:24,340] A: Now it can attack the butter.
356 [00:16:28,619 --> 00:16:32,080] E: Add the salt you find to the right side, right in front of you,
357 [00:16:29,099 --> 00:16:29,520] A: Ok.
358 [00:16:33,500 --> 00:16:37,919] E: the salt, you can find it on the right side, in front of you, perfect,
359 [00:16:38,940 --> 00:16:40,580] E: c is written flour but C is salt,
360 [00:16:42,260 --> 00:16:53,119] E: put a pinch of salt, okay mixes, then in these cases to check if they are good for
361 [00:16:53,520 --> 00:16:56,380] E: salt you can take a fork,
362 [00:16:54,340 --> 00:16:55,340] A: Yes
363 [00:16:56,580 --> 00:17:00,739] E: a teaspoon that we do not use for other things and tastings if there is a desire,
364 [00:17:01,059 --> 00:17:02,799] A: Yes the spinach.
365 [00:17:03,239 --> 00:17:03,739] A: Yes
366 [00:17:04,160 --> 00:17:06,060] E: Based on the time one does not want to taste them
367 [00:17:04,819 --> 00:17:06,540] A: The spinach looks like they are.
368 [00:17:06,219 --> 00:17:08,160] E: trusts instinct,
369 [00:17:08,319 --> 00:17:09,079] A: Yes.
370 [00:17:09,239 --> 00:17:11,300] E: If they are good for salt
371 [00:17:12,439 --> 00:17:13,540] A: How long do I put it?
372 [00:17:12,739 --> 00:17:14,540] E: behind you there is a strainer,
373 [00:17:22,880 --> 00:17:22,979] E: Perfect,
374 [00:17:24,099 --> 00:17:27,000] E: Behind your colander, you put yourself in the sink and the scoli,
375 [00:17:28,660 --> 00:17:30,060] A: Yes
376 [00:17:31,260 --> 00:17:34,000] E: This is the type of fire that has gone out,
377 [00:17:35,000 --> 00:17:38,060] E: Exactly
378 [00:17:38,839 --> 00:17:40,239] A: Right
379 [00:17:40,739 --> 00:17:40,839] A: Not well.
380 [00:17:41,260 --> 00:17:44,959] E: go to the sink, and the scoli, in the sink, perfect,
381 [00:17:47,420 --> 00:17:48,979] E: I advise you to pose the colander
382 [00:17:58,459 --> 00:17:59,859] A: Ok
383 [00:18:16,380 --> 00:18:17,619] E: inside the sink and maybe help you with a spoon to go down the spinach
384 [00:18:19,119 --> 00:18:22,579] E: perfect, you can also rest the pan on the hob,
385 [00:18:20,760 --> 00:18:25,060] A: Yes, there is a small piece that is melting.
386 [00:18:22,739 --> 00:18:23,910] E: The spinach left there
387 [00:18:28,680 --> 00:18:32,900] E: And let's go back to the béchamel we really forgotten,
388 [00:18:31,319 --> 00:18:32,079] A: Yes.
389 [00:18:33,699 --> 00:18:35,579] A: In fact it seems a little more yellowish.
390 [00:18:34,099 --> 00:18:35,699] E: hoping that there are no lumps,
391 [00:18:36,219 --> 00:18:36,900] E: there are lumps,
392 [00:18:37,400 --> 00:18:37,939] E: Perfect,
393 [00:18:38,079 --> 00:18:40,300] E: Then at this point I get the fire.
394 [00:18:40,959 --> 00:18:58,930] E: I add a pinch of salt in the béchamel and then get up the fire. Perfect
395 [00:18:56,839 --> 00:18:58,239] A: Ok.
396 [00:18:59,349 --> 00:19:10,209] E: the shoulders already seem a little more well, I continue to mix to understand if it is a right consistency,
397 [00:19:11,930 --> 00:19:13,390] E: You can take it with a spoon,
398 [00:19:13,630 --> 00:19:17,969] E: a teaspoon of those you have next to it and let it go back to the pot,
399 [00:19:13,920 --> 00:19:14,439] A: Yes.
400 [00:19:18,250 --> 00:19:20,989] E: So we evaluate if it can be fine,
401 [00:19:22,079 --> 00:19:22,880] A: Ok.
402 [00:19:23,890 --> 00:19:25,329] E: No, still no, exactly,
403 [00:19:26,260 --> 00:19:26,800] A: I didn't hear it.
404 [00:19:26,310 --> 00:19:27,550] E: Then I continue to mix.
405 [00:19:28,900 --> 00:19:29,199] A: Yes.
406 [00:19:36,280 --> 00:19:36,939] A: Anyone a pinch.
407 [00:19:38,619 --> 00:19:40,020] A: Bello
408 [00:19:54,239 --> 00:19:55,640] A: Bello
409 [00:20:15,060 --> 00:20:16,459] A: Ok
410 [00:20:22,780 --> 00:20:23,300] A: Yes
411 [00:20:27,099 --> 00:20:28,500] A: Yes
412 [00:20:30,380 --> 00:20:32,040] A: Like this right here
413 [00:20:33,469 --> 00:20:47,290] E: We relax controlled control control yes
414 [00:20:35,520 --> 00:20:38,000] A: Ok Ok
415 [00:20:48,130 --> 00:20:50,890] E: no not to be outlawed a little longer
416 [00:21:11,310 --> 00:21:16,449] E: Does it seem to me to me too?
417 [00:21:12,000 --> 00:21:13,400] A: Ok.
418 [00:21:19,130 --> 00:21:22,109] E: Even when you raise it with the whisk, okay,
419 [00:21:19,560 --> 00:21:20,959] A: Ok.
420 [00:21:22,489 --> 00:21:25,130] E: then if you seem to do a test with a spoon,
421 [00:21:26,449 --> 00:21:27,170] E: If we are there,
422 [00:21:26,699 --> 00:21:28,099] A: Ok.
423 [00:21:27,550 --> 00:21:32,890] E: At this point you can turn off the structure's tenor from the same button from where you lit it,
424 [00:21:30,060 --> 00:21:30,739] A: Ok. No
425 [00:21:33,569 --> 00:21:36,890] E: Always mix with the occetto
426 [00:21:37,349 --> 00:21:37,469] E: Yes
427 [00:21:37,670 --> 00:21:38,670] E: Yes ok
428 [00:21:39,530 --> 00:21:39,829] E: Perfect,
429 [00:21:40,069 --> 00:21:40,469] E: Very well,
430 [00:21:40,770 --> 00:21:41,709] E: and the ingredients
431 [00:21:41,160 --> 00:21:41,800] A: Ok.
432 [00:21:42,689 --> 00:21:45,050] E: Yes mix because with the heat they still could
433 [00:21:46,290 --> 00:21:48,069] E: grow lumps,
434 [00:21:51,430 --> 00:21:52,030] E: Very well,
435 [00:21:52,229 --> 00:21:52,770] E: Perfect,
436 [00:21:52,819 --> 00:21:54,219] A: Already mixing it seems a little more dense
437 [00:21:52,890 --> 00:21:53,489] E: Here we are there.
438 [00:21:55,089 --> 00:21:56,489] E: We added salt there,
439 [00:21:56,400 --> 00:21:56,719] A: Yes.
440 [00:21:57,310 --> 00:21:58,430] E: move it behind,
441 [00:21:59,050 --> 00:22:01,349] E: Very well, at this point he takes the wooden spoon,
442 [00:22:02,650 --> 00:22:09,930] E: go where the spinach are, and crush them a little in such a way that we remove a little water from the spinach,
443 [00:22:13,599 --> 00:22:14,660] A: Ok.
445 [00:22:16,920 --> 00:22:18,579] A: No, still quite liquid
446 [00:22:17,750 --> 00:22:21,569] E: Perfect,
447 [00:22:22,189 --> 00:22:25,890] E: On the kitchen table there are two bowls,
448 [00:22:26,609 --> 00:22:28,150] E: a white, and a blue,
449 [00:22:29,170 --> 00:22:29,989] E: take the white one,
450 [00:22:30,650 --> 00:22:32,910] E: yes this leave them there for now,
451 [00:22:33,170 --> 00:22:35,910] E: Take the white one, and we put the spinach inside,
452 [00:22:37,489 --> 00:22:39,729] E: on the kitchen table,
453 [00:22:40,130 --> 00:22:40,650] E: ok
454 [00:22:42,050 --> 00:22:42,530] E: the white one,
455 [00:22:42,709 --> 00:22:43,250] E: the white one,
456 [00:22:43,589 --> 00:22:44,650] E: We now use that blue,
457 [00:22:44,869 --> 00:22:46,729] E: I made you use the spoon immediately,
458 [00:22:47,869 --> 00:22:51,869] E: I put the spinach puts in this way, perfect,
459 [00:22:48,599 --> 00:22:50,000] A: Ok
460 [00:22:53,010 --> 00:22:55,030] E: rest where I would make lasagna,
461 [00:22:55,150 --> 00:22:58,670] E: here on the right side on the top,
462 [00:22:58,790 --> 00:23:00,050] E: Very well,
463 [00:23:01,930 --> 00:23:08,829] E: perfect, the blue bowl instead we use it to grate the cheese,
464 [00:23:11,729 --> 00:23:13,989] E: To grate the cheese,
465 [00:23:14,109 --> 00:23:15,469] E: C is a grater,
466 [00:23:16,430 --> 00:23:18,729] E: first you took the cheese,
467 [00:23:20,699 --> 00:23:22,099] A: Ok
468 [00:23:22,310 --> 00:23:22,800] E: Perfect,
469 [00:23:30,550 --> 00:23:31,010] E: Very well,
470 [00:23:31,550 --> 00:23:37,469] E: grate the cheese that we also use to season lasagna,
471 [00:23:37,939 --> 00:23:38,619] A: We pull
472 [00:23:38,939 --> 00:23:39,439] A: No
473 [00:23:40,109 --> 00:23:40,829] E: bene
474 [00:23:44,670 --> 00:23:46,069] E: bene
475 [00:23:45,359 --> 00:23:45,699] A: Yes
476 [00:23:47,209 --> 00:23:48,609] E: bene
477 [00:23:54,469 --> 00:23:55,869] E: bene
478 [00:24:00,239 --> 00:24:02,180] A: It can already write that it is thinking
479 [00:24:10,199 --> 00:24:12,939] A: Yes already even when.
480 [00:24:11,369 --> 00:24:16,829] E: Well grated another little as you prefer
481 [00:24:14,060 --> 00:24:15,160] A: With the whisk.
482 [00:24:17,369 --> 00:24:18,869] E: We are going well, entering the sides
483 [00:24:18,819 --> 00:24:19,819] A: Yes
484 [00:24:19,920 --> 00:24:21,500] A: Compared to before.
485 [00:24:27,430 --> 00:24:29,430] E: Okay, I would say we are there,
486 [00:24:27,859 --> 00:24:28,560] A: That
487 [00:24:29,239 --> 00:24:30,939] A: This here
488 [00:24:29,910 --> 00:24:32,250] E: if I need we add it,
489 [00:24:32,540 --> 00:24:32,819] A: Ok
490 [00:24:33,819 --> 00:24:35,280] A: I do
491 [00:24:36,469 --> 00:24:44,630] E: At this point I would say that you can take an aluminum tray
492 [00:24:37,920 --> 00:24:39,319] A: Yes,
493 [00:24:42,699 --> 00:24:42,959] A: Yes
494 [00:24:43,060 --> 00:24:44,900] A: but already totally denser
495 [00:24:46,170 --> 00:24:47,729] E: which is always on the table,
496 [00:24:49,459 --> 00:24:49,599] A: Take away
497 [00:24:55,219 --> 00:24:56,119] A: Yes.
498 [00:24:59,689 --> 00:25:03,589] E: And the pasta, the lasagna are also on the table
499 [00:25:03,000 --> 00:25:03,780] A: Right.
500 [00:25:06,040 --> 00:25:06,319] A: In this way
501 [00:25:06,310 --> 00:25:09,290] E: yes, you pull them out of that bag,
502 [00:25:06,520 --> 00:25:06,599] A: Right?
503 [00:25:08,400 --> 00:25:09,819] A: In fact they are squandering
504 [00:25:15,670 --> 00:25:16,469] E: It is a bill
505 [00:25:20,040 --> 00:25:20,819] A: Yes.
506 [00:25:23,319 --> 00:25:25,819] A: I leave this the spinach here. or
507 [00:25:26,979 --> 00:25:27,319] A: Ok.
508 [00:25:30,680 --> 00:25:31,119] A: Ok.
509 [00:25:30,790 --> 00:25:31,390] E: At that time,
510 [00:25:32,290 --> 00:25:40,349] E: If you take a sheet of this lasagna you will realize that it is too big for that pan we have,
511 [00:25:33,479 --> 00:25:35,319] A: COOTALINA which one?
512 [00:25:35,579 --> 00:25:36,900] A: That. white or that.
513 [00:25:39,819 --> 00:25:40,760] A: Ok.
514 [00:25:40,530 --> 00:25:42,949] E: I break the half more or less with your hands,
515 [00:25:42,140 --> 00:25:42,540] A: Travaso.
516 [00:25:46,770 --> 00:25:46,989] E: Perfect,
517 [00:25:47,290 --> 00:25:49,329] E: I place a part of it,
518 [00:25:49,949 --> 00:25:50,109] E: Very well,
519 [00:25:50,869 --> 00:25:53,709] E: wait sorry but I forgot you a fundamental thing,
520 [00:25:54,050 --> 00:25:55,109] E: We must butter the pan,
521 [00:25:56,989 --> 00:25:58,910] E: So a moment move,
522 [00:25:59,170 --> 00:25:59,489] E: and
523 [00:25:59,479 --> 00:26:00,180] A: Yes.
524 [00:25:59,969 --> 00:26:01,150] E: move, there,
525 [00:26:03,359 --> 00:26:05,939] A: Ok, I swear I don't feel that we give separate
526 [00:26:05,609 --> 00:26:07,250] E: with butter yes
527 [00:26:07,530 --> 00:26:10,609] E: With the same loaf there is no need in my opinion of the cuts, you know,
528 [00:26:08,140 --> 00:26:08,459] A: Right.
529 [00:26:11,109 --> 00:26:13,390] E: With the same loaf you take it with paper
530 [00:26:13,540 --> 00:26:14,959] A: For all four
531 [00:26:14,069 --> 00:26:16,290] E: so that you don't get your hands dirty excessively,
532 [00:26:18,689 --> 00:26:19,130] E: Exactly,
533 [00:26:22,979 --> 00:26:23,619] A: Ok.
534 [00:26:26,390 --> 00:26:27,189] E: and
535 [00:26:27,489 --> 00:26:34,150] E: LA POSE EFE I FROM
536 [00:26:36,660 --> 00:26:38,079] A: For all four
537 [00:26:41,989 --> 00:26:42,010] E: Perfect,
538 [00:26:51,989 --> 00:26:57,469] E: ok now that you can put the pasta
539 [00:27:02,250 --> 00:27:05,290] E: very well and now let's start stuffing,
540 [00:27:03,719 --> 00:27:05,819] A: That's okay or another po
541 [00:27:06,109 --> 00:27:08,229] E: We do first with the spinach,
542 [00:27:07,540 --> 00:27:09,800] A: I do so that maybe it comes out more up
543 [00:27:08,449 --> 00:27:09,930] E: You want to help you with a fork,
544 [00:27:13,430 --> 00:27:16,650] E: Put some spinach on the entire surface of the pasta,
545 [00:27:20,109 --> 00:27:21,170] E: bene
546 [00:27:26,020 --> 00:27:26,500] A: Yes.
547 [00:27:33,719 --> 00:27:35,119] A: Yes.
548 [00:27:38,609 --> 00:27:40,010] E: ok
549 [00:27:39,119 --> 00:27:39,160] A: Right.
550 [00:27:42,239 --> 00:27:43,239] A: Ok, this here, right?
551 [00:27:44,650 --> 00:27:51,790] E: Very well and now let's go to put the béchamel
552 [00:27:51,979 --> 00:27:52,819] A: Ok.
553 [00:27:55,270 --> 00:27:59,770] E: the whip is a footprint, you can put it in the sink,
554 [00:27:56,979 --> 00:27:57,819] A: Ok,
555 [00:27:59,500 --> 00:27:59,839] A: These
556 [00:28:02,589 --> 00:28:04,969] E: It thickened
557 [00:28:05,420 --> 00:28:06,819] A: Yes
558 [00:28:10,339 --> 00:28:11,739] A: Ok
559 [00:28:10,390 --> 00:28:11,589] E: In the sink yes
560 [00:28:12,030 --> 00:28:14,089] E: Yes, it doesn't take you, they are there
561 [00:28:16,010 --> 00:28:18,849] E: With a spoon with a spoon yes
562 [00:28:20,849 --> 00:28:26,050] E: Put some béchamel over the entire surface of the lasagna,
563 [00:28:21,839 --> 00:28:23,239] A: Ok
564 [00:28:29,380 --> 00:28:30,780] A: Yes.
565 [00:28:30,790 --> 00:28:35,949] E: go go abound because this as I said you serve to soften the pasta
566 [00:28:36,089 --> 00:28:37,630] E: Obviously also to make it better,
567 [00:28:39,719 --> 00:28:40,219] A: Ok.
568 [00:28:44,430 --> 00:28:45,750] E: ok very well,
569 [00:28:46,369 --> 00:28:54,390] E: Perfect and now the last seasoning is the cheese that is grated,
570 [00:28:48,199 --> 00:28:48,339] A: Yes.
571 [00:28:49,900 --> 00:28:50,819] A: Ah ok,
572 [00:28:51,780 --> 00:28:52,380] A: I'm removing it.
573 [00:28:53,859 --> 00:28:54,579] A: I put it above.
574 [00:28:55,650 --> 00:29:00,050] E: He puts himself with a teaspoon or with his hands as you want
575 [00:28:58,579 --> 00:28:59,119] A: I spend the butter,
576 [00:28:59,359 --> 00:28:59,439] A: Right?
577 [00:29:00,369 --> 00:29:02,209] E: We make it a constituted cuisine
578 [00:29:02,300 --> 00:29:02,800] A: Ok
579 [00:29:02,390 --> 00:29:03,530] E: Okay with your hands,
580 [00:29:08,949 --> 00:29:11,949] E: ok there must be a bad pot,
581 [00:29:09,560 --> 00:29:10,400] A: Yes.
582 [00:29:14,569 --> 00:29:15,469] E: Perfect
583 [00:29:14,699 --> 00:29:15,520] A: Ok.
584 [00:29:15,849 --> 00:29:21,709] E: Now there is that piece of sheet that you can use,
585 [00:29:19,459 --> 00:29:20,119] A: Almost, right?
586 [00:29:20,560 --> 00:29:21,160] A: But full.
587 [00:29:22,869 --> 00:29:23,589] E: Take another
588 [00:29:23,810 --> 00:29:24,829] E: You put it above
589 [00:29:25,530 --> 00:29:27,329] E: Take another one breaks it,
590 [00:29:28,329 --> 00:29:31,290] E: If you can do with the size and miss
591 [00:29:31,849 --> 00:29:40,670] E: perfect but if it comes bigger and overlap, don't worry, you have to take it and give it back
592 [00:29:32,800 --> 00:29:33,280] A: Ok.
593 [00:29:43,390 --> 00:29:44,750] E: perfect very well
594 [00:29:44,599 --> 00:29:46,140] A: Ok, done.
595 [00:29:44,910 --> 00:29:47,650] E: And let's go with the other spinoci,
596 [00:29:52,709 --> 00:30:00,770] E: You're fine Matteo, if you are easier for you in a domestic cuisine it is fine
597 [00:29:54,800 --> 00:29:55,500] A: Ok
598 [00:29:55,699 --> 00:29:57,640] A: Put the first leaf.
599 [00:30:03,900 --> 00:30:04,520] A: Yes.
600 [00:30:04,760 --> 00:30:05,459] A: OK perfect
601 [00:30:16,010 --> 00:30:17,410] E: Perfect
602 [00:30:18,130 --> 00:30:18,410] E: béchamel
603 [00:30:32,410 --> 00:30:34,010] E: If generous
604 [00:30:35,810 --> 00:30:39,089] E: because in any case there are not many spinoci
605 [00:30:36,599 --> 00:30:38,000] A: Ok
606 [00:30:38,119 --> 00:30:40,959] A: I set a little bit
607 [00:30:39,209 --> 00:30:41,810] E: So we manage to make another layer and then the coverage
608 [00:30:41,969 --> 00:30:46,949] E: This béchamel in proportion to the spinoci is very abundant,
609 [00:30:47,319 --> 00:30:48,719] A: Ok.
610 [00:30:48,930 --> 00:30:51,670] E: that's okay,
611 [00:30:53,040 --> 00:30:54,439] A: Right
612 [00:30:54,010 --> 00:30:54,329] E: parmigiano
613 [00:30:54,579 --> 00:30:57,719] A: mixing a little that yes. Then without
614 [00:30:58,270 --> 00:31:00,030] E: Yes, of course
615 [00:31:03,560 --> 00:31:05,920] A: In the sink I am putting the whip.
616 [00:31:04,650 --> 00:31:08,390] E: The pan is the least concern, if you want to clean, your hands
617 [00:31:08,729 --> 00:31:10,930] E: You can clean, the hands
618 [00:31:10,199 --> 00:31:11,859] A: I take the spoon to give me a hand.
619 [00:31:18,670 --> 00:31:20,069] E: ok
620 [00:31:22,859 --> 00:31:23,640] A: Ok.
621 [00:31:24,770 --> 00:31:24,849] E: parmigiano
622 [00:31:26,920 --> 00:31:27,699] A: Ok
623 [00:31:35,469 --> 00:31:36,589] E: ok
624 [00:31:36,930 --> 00:31:42,209] E: very well and therefore enough new
625 [00:31:45,520 --> 00:31:46,920] A: Yes.
626 [00:31:46,430 --> 00:31:46,930] E: ok
627 [00:31:52,900 --> 00:31:54,300] A: Ok.
628 [00:31:55,239 --> 00:31:57,699] A: Ok Ok
629 [00:32:04,640 --> 00:32:08,839] A: Yes, I put. Ok
630 [00:32:08,609 --> 00:32:10,209] E: I'm a bit
631 [00:32:10,369 --> 00:32:10,410] E: few
632 [00:32:10,869 --> 00:32:13,310] E: the calibration has come badly,
633 [00:32:13,949 --> 00:32:16,250] E: Maybe the béchamel
634 [00:32:16,619 --> 00:32:17,020] A: REAR ON.
635 [00:32:18,540 --> 00:32:18,739] A: Yes
636 [00:32:40,640 --> 00:32:42,079] A: Yes. Ok
637 [00:32:45,520 --> 00:32:46,719] A: I'm helping with my hands
638 [00:32:46,959 --> 00:32:47,760] A: It is simpler to me.
639 [00:32:48,609 --> 00:32:50,010] E: ok
640 [00:32:57,449 --> 00:33:05,069] E: I advise you to put it all this and then we cling to another bit for the upper layer of coverage,
641 [00:33:05,589 --> 00:33:06,369] E: ok
642 [00:33:07,250 --> 00:33:08,030] E: it does not count
643 [00:33:08,569 --> 00:33:11,530] E: I don't like the last layer the last layer yes,
644 [00:33:09,199 --> 00:33:09,719] A: Ok.
645 [00:33:11,729 --> 00:33:21,589] E: that we only cover with the bechamel and the cheese and then we are ready to put in the oven
646 [00:33:28,099 --> 00:33:29,500] A: Yes.
647 [00:33:29,829 --> 00:33:30,469] E: Exactly,
648 [00:33:30,910 --> 00:33:32,150] E: You can put a béchamel
649 [00:33:31,099 --> 00:33:31,280] A: Ok.
650 [00:33:32,489 --> 00:33:32,510] E: credo
651 [00:33:32,790 --> 00:33:35,910] E: In the meantime, let's see,
652 [00:33:36,630 --> 00:33:37,770] E: I think so
653 [00:33:38,250 --> 00:33:40,849] E: but he will arrest very little while I put it in full
654 [00:33:41,030 --> 00:33:43,609] E: it is more charged with béchamel it is not a problem
655 [00:33:45,920 --> 00:33:46,400] A: Ok.
656 [00:33:46,810 --> 00:33:52,609] E: ok I would also stop because if not they come béchamel with lasagna because you have covered it entirely
657 [00:33:51,839 --> 00:33:52,219] A: Wait,
658 [00:33:52,420 --> 00:33:53,199] A: I'm cleaning the pan.
659 [00:33:53,510 --> 00:33:56,010] E: below it was well filled
660 [00:33:55,680 --> 00:33:56,579] A: No as soon as I said it
661 [00:34:02,689 --> 00:34:03,069] E: Well yes
662 [00:34:03,349 --> 00:34:23,330] E: At this point we grate another Po because it has not passed we see after the first game
663 [00:34:03,859 --> 00:34:03,920] A: Yes
664 [00:34:04,540 --> 00:34:05,020] A: Right,
665 [00:34:05,380 --> 00:34:05,599] A: I am not able.
666 [00:34:12,899 --> 00:34:13,600] A: Ok.
667 [00:34:15,320 --> 00:34:17,840] A: We said to put the cheese.
668 [00:34:25,209 --> 00:34:25,949] E: Perfect
669 [00:34:28,739 --> 00:34:30,139] A: Ok.
670 [00:34:30,129 --> 00:34:33,969] E: At this point we turn on the oven,
671 [00:34:34,169 --> 00:34:42,949] E: With the left knob you have to turn clockwise
672 [00:34:39,040 --> 00:34:39,760] A: Ok.
673 [00:34:41,620 --> 00:34:42,620] A: Spinach, and the lumps
674 [00:34:44,909 --> 00:34:47,310] E: The first is the ignition of light,
675 [00:34:47,530 --> 00:34:58,449] E: The second is an oven, static and instead the third is an oven, ventilated and it is the one that interests us perfect is setting with the other knob which is the right one a temperature of 180 degrees,
676 [00:35:02,250 --> 00:35:06,649] E: At this point you can put the pan in the oven,
677 [00:35:09,370 --> 00:35:11,010] E: the big one leave it as well,
678 [00:35:11,189 --> 00:35:11,969] E: Don't worry
679 [00:35:13,070 --> 00:35:13,850] E: ok
680 [00:35:13,939 --> 00:35:15,340] A: Ok
682 [00:35:21,610 --> 00:35:27,370] E: So we're done, you can go back to the QR code and we do the bottom to the rock
683 [00:35:31,010 --> 00:35:33,449] E: Lower your head because when you go,
684 [00:35:37,189 --> 00:35:37,790] E: 3,
685 [00:35:39,830 --> 00:35:40,129] E: 2,