Recipes from Kirill Gotovtsev

We take black spaghetti – which is with cuttlefish ink, a couple of packs of seafood cocktail, a small pack of shrimp, a piece of fish and a bottle of Italian wine. And the cream is 20%. More oil, olive, of course, and a head of garlic.

We splash some butter into the frying pan and put the garlic there, previously crushed by the plane of a knife. Fry over low heat until garlic becomes garlic chips. Then you can throw it away.

And put a cocktail, shrimps in the oil and fry them lightly. We pour a bottle of wine or half a bottle there – depending on how much seafood you have. There is also black pepper. Leave it on fire, let it boil.

In the meantime, we’ll cook the spaghetti. They must be cooked until half cooked, or rather, they must be drained when they are a little undercooked. Then they must be rinsed under cold water. And leave aside, because we need to boil the wine at least three times, and this time.

Gradually, the wine will boil down, the density of the dish should be about the same as in a medium-thick borscht. And here we add salt – it should taste a little more salty than you expect from the dish. Then pour in the cream, about 1/5 of the volume, wait for the boil to resume and add the spaghetti.

Now we mix, increase the heat and wait until the dish thickens – the liquid inside should be like sour cream in consistency. Ready!

You need to take 1 duck breast and rip off the lard from it. It will still be useful to us.

Put the meat in a blender and make minced meat out of it. Take a bun separately, extract a crumb from it and soak it in milk.

Then we will use the blender again: mix the minced meat with bread. Do not forget to salt, pepper a little, add an egg and squeeze out the milk so that the minced meat does not become too liquid.

Chop the parsley and dill and stir in the cutlets. By hands, without a blender.

Now we have come to lard. Melt it in a skillet, turning it into lovely cracklings. We cut them into small pieces and add them to the minced meat too.

Fry cutlets in melted lard. First, you need to drain it into a cup, leaving just a little in the pan. Each cutlet will absorb some of the oil, so add it as you fry.

In the meantime, we are preparing a side dish. Put canned green peas (small jar) in a saucepan. Let’s throw in some sugar and milk. Then add flour, stir thoroughly and put on fire. Let it thicken like jelly. Actually, this is what he is.

In the meantime, all the cutlets were fried.

Let’s bring the recipe to full glamor by frying more croutons.

Put the peas on top neatly, cutlets on croutons, well, and – go ahead, conquer the lady of the heart!

Cut the frozen foie gras into pieces 2-3 centimeters thick. And we send it to the refrigerator. Peel the green and sour apples, cut into 16 pyramids. Sprinkle with lemon juice, leave.

We take 100 grams of butter. Dissolve in a skillet. Sprinkle three tablespoons of sugar. We melt the caramel, and put the apples in it right in the process. Fry them in caramel. It should remain sufficiently liquid, add oils if necessary. And most importantly, we make sure that it does not overheat.

Somewhere in the middle of the process, we put a dry frying pan for foie gras on the fire.

We take a bottle of Calvados and pour it into a frying pan with apples. If you are cooking with gas, the mixture will instantly ignite. If on electricity, light it with a lighter. In any case, take care of your eyebrows, hands, etc. The pan is on the smallest fire, and preferably on a divider. If it has enough heat, we remove it altogether.

We fry foie gras. We put it in the pan and leave it alone for about half a minute or a minute, depending on the temperature of the pan. We need to get a nice crust. Attention: the temperature must be high enough to prevent the foie gras from melting before being fried.

Turn the liver slices over to the other side, salt. We put apples on plates, form a pillow from them for a separate slice. Fry the foie gras and place a chunk on each pillow. Pour sugar-butter caramel from an apple pan on top, decorate according to your mood with a small beautiful and green mint leaf and, in fact, that’s all.

First, let’s prepare the fried ingredients. Take the chicken breast and put it in the milk to soak. Let’s take white bread, you can yesterday’s one, cut it into centimeter-thick slices, carefully cut out the pulp from them – we only need it.

Cut the bread pulp into cubes with a side of about a centimeter, set aside. Peel a couple of large garlic cloves and crush them with a knife. Pour a couple of tablespoons of good olive oil into a frying pan and fry the garlic in it until a pleasant golden brown color, then take out the garlic, put a couple of thyme sprigs and fry them in oil just a little bit. Then we will take it out too, and in the remaining oil we fry the bread cubes, trying to ensure that everyone gets the oil. Set aside to cool.

Let’s start preparing the breast. Ideally, of course, it would be grilled, but other methods are also good. It’s good to bake it in foil in the oven – 30 minutes at a temperature of 180 degrees. If it’s lazy, just heat it up in a skillet under the lid. Keep in mind, now we need to prepare the base, so we do not need anything other than salt. The main thing is DO NOT OVERDry. Dry chicken is like paper!

After the breast is no longer raw (and we need one breast per serving), we need to cook it completely. Carefully cut it along thick strips with a cross-section of about half a centimeter and fry this straw until a delicious blush in some delicious butter. Both garlic and Italian herbs are suitable, the main thing is to make a bright and tasty crust surface on our neutral basis. Set aside to cool. Ideally serve when the chicken is still slightly warm.

Before preparing the dressing, we will conjure over the lettuce leaves. Take 4 large lettuce leaves per serving and place them in cold water. You can swell ice cubes in this water. Let the lettuce sit there until picking and it will crunch perfectly.

Let’s go to the gas station. The dressing consists of eggs, mustard, olive oil, lemon juice and Worcester sauce. Well, crushed garlic. Take our eggs and put them in boiling water for 60 seconds. We stuff them into a blender, throw in a spoonful of Dijon mustard, splash butter and twirl. Add the crushed garlic, 2-3 cloves, lemon juice and some Worcester sauce. Twisting again. The dressing should be fairly liquid.

We collect the salad. We take the prepared leaves and tear them with our hands into pieces that are convenient for eating, but not too small.

Rub the salad bowl with garlic. Now we pour croutons into it, which are pathetically called croutons. Put lettuce leaves on the croutons, chicken on the salad, pour not too abundant dressing, sprinkle with grated parmesan. Now we take a large salad spoon and begin to gently stir the salad from bottom to top so that the croutons are at the top.

Actually, that’s it, the salad is ready.

Some of the beauty of tiramisu is that it doesn’t have to be baked. All we need to do is wait until it is infused in the refrigerator. We will create tiramisu, as it should be for a real Italian man, in a bowl.

Let’s prepare in advance the usual 250-gram can of mascarpone, a pack of savoyardi cookies, 2 eggs, 100 grams of malaga (instead of malaga, you can take some sweet red sherry, but it will be much worse. Madeira – wherever it went), a 200-gram mug of strong coffee, icing sugar and unsweetened cocoa powder. We also need a noble cognac.

We brew coffee and put it in the freezer. We need it very cold.

We beat the eggs into two bowls, the yolks into one, the whites into the other. It is critical to remove the smallest traces of protein from the yolks. For example, flagella.

Pour a tablespoon of powder into the yolks and beat them until they turn white, increase in volume and become like liquid sour cream. After that we add to them quite a bit of cognac – a quarter of a teaspoon. Beat a little more and put in the refrigerator.

Add a pinch of salt to the proteins and beat. We put the proteins in the refrigerator. It is important to cool the whites and yolks in the refrigerator: if you do not do this, nothing will come of it: the foam will begin to collapse, and the protein will “flow”.

We take out the yolk and carefully, without haste, mix the mascarpone into it. We achieve homogeneity of the mass, take the proteins out of the refrigerator and very carefully, little by little, mix them into the mixture. If you overwhelmed the proteins, and they turned out to be not soft, but hard, then, alas, they will not interfere.

It is better to put the resulting mixture back in the refrigerator. And then prepare yourself an assembly site. We take 200 ml of coffee and mix it with 100 ml of malaga. Pour into a rather high and not very wide glass, into which cookies will normally fit in height. I tried different methods of impregnation – this one is the most convenient.

We start to collect. Take a bowl, put it in front of you. Take a small strainer, pour a teaspoon of cocoa into it. Take out the mixture.

It is very important to obtain the correct degree of saturation of the biscuits with the wine and coffee mixture. It should not get wet, on the contrary, let some absorption reserve remain: it will take away excess moisture from the creamy egg mixture. I do this: I lower the cookie, immediately take it out, turn it over with the other end, lower it, at some point I hear a gurgle – this is the air coming out of the cookie, again I immediately take it out and put it out. If you overexpose, it starts to crumble in your hands, which means it will be thrown away.

Spread the bottom of the bowl with the soaked cookies. It should not lie in a dense layer, leave gaps about 3/4 of the width of the cookie.

Gently put the mixture on top of the cookies. The mixture should cover it a little, but not in a very thick layer. Our cookies are not tight, so there is no need to make a large gap between the layers.

We take a strainer with cocoa powder and, tapping on the side, “pollinate” the layer of the mixture so that it is slightly powdered. We spread the next layer of cookies on it, and perpendicular to the previous layer.

Cover the cookies with the mixture again, dust them, then add a layer of cookies again, and so on, until the mixture runs out. It is not necessary to spread cookies on the last layer of the mixture; instead, it must be thickly powdered with cocoa so that not a single light speck shines through.

The tiramisu dessert is assembled, now it must be tightened with cling film so that it does not dry out, and put in the refrigerator for at least 5 hours. During this time, the mixture will release all excess moisture into the cookies, become denser, and the cookies will soften and become delicate inclusions in the cream …