Restaurateur
Saveliy Libkin

Recipe for July-August per two persons.

For tagliatelle: 3 yolks of home eggs and one more egg, flour, better Italian farina di grano tenero tipo 00

For sauce: three big cloves of garlic, 1 medium onion, 2 rather big tomatoes, it will be ideal to use beefsteak tomatos and 100 grams of best olive oil.

Knead a  stiff dough and leave it for 10-15 minutes. Then knead the dough again and roll it out thinly. Then  make from the dought noodles 5 mm wide. It is better to use pasta machine.

To heat garlic and onion in 80 grams of oil till the transparent condition at low heat within 10-12 minutes. Parboil tomatoes and peel them, then remove white parts of pulp. Chop peeled tomatoes, add them to deep stewing pan and stew more 10 minutes at medium heat. Salt. Then cool a little and grind in blender within 10-15 seconds. Then heat it again and add rest of oil and a few leaves of green basil.

Put pasta into boiling water with salt. Bring water to the boil and drain it in colander at once. Move pasta into deep stewing pan with sauce and heat within 20-30 seconds.

Sprinkle with olive oil when serve.

Tagliatelle with tomatoes

Recipe

For dumplings: water, fresh soft cherries, a huge desire and spare time. If to cover two medium soft cherries with the most thin pastry, besides pastry must be made only from water and flour, to close it up carefully so that a seam will has a 4 millimeters width and it must be plucked evenly around a dumpling. If you have about 30 pieces for one portion, and a portion will has 180 grams in weight, then you might say — dumplings are a success.

For syrup: to cover 200 grams of soft cherries with 100 grams of sugar, leave it in the fridge for a night and forbid your husband or just a friend to get his hands into this bowl. In the morning, without removing a ban, pour out appeared juice, add 50 grams of boiled water and to boil it. Then dissolve 1/3 table spoon of starch in a shot glass of juice;pour it in boiling syrup so that you will get very watery kissel. If you have enough of cherry juice, then you can manage without water. To cool prepared dressing. Before serving cover hot dumplings with cold dressing and serve it immediately.

By no means every housewife can or tries to cook osso buco — it’s not a shame to come to Italy to taste this dish. But when it is talked of dumplings with cherry, every girl in the age from 16 up to 55 years and almost every youth of the same age will say with confidence: «It’s nothing to do!?» — and he will be right in part. So, the main thing in the dumplings is its size. No matter how scabrous it is sounds but in the given case – size matters. The smaller every dumpling the more it approximate to ideal, prototype, template, standard of a real dumplings. West Ukrainian second cousins of this dish can have a size of Klitschko’s fist, some relatives of this dish from Dnepropetrovsk can resemble chebureks and even our local dumplings in spite of that they are served in pots sometimes rather resemble galushka and at that by no means in diminutive-hypocoristic version.

PS. And also it is an excellent way for girls to pass away the time while they wait for a man or another girl

Specially for magazine «Afisha Odessa»

I had to have a snack with my driver in the afternoon. Taking into account our daily two week’s gourmandise in Portugal and Spain, we have limited ourselves to only the first course and tea. I don’t tell where exactly we have a meal on principle but the restaurant is situated on the pontoon and it is moored on the riverside among the other similar river restaurants. At 3 p.m. only two tables including our one were occupied. We were named 4 versions of soups from which we unanimously have chosen chicken broth with noodles and tea. Sure the main emphasis in the conversation was the question about the availability of the discount card and we were offered to get it at once. We have refused as we visit Kiev seldom and in general I am not the supporter of cut-price food. Concerning the fact that we are in the restaurant with name and with huge quantity of marketing printing products on the table and in the room and the restaurant is situated in the proper district of the capital I have expected to get typical broth without oddities. They brought us bouillon cup of boiling water with boiled in it 6 pieces of  broiler breast and a spoon of frozen peas and a spoon of frozen carrot from the bag, probably made in Poland or Hungary. The part of noodles was performed by the grey vermicelli. Then they served the tea in the teapot. The waitress decided to pour the tea by herself as she tells beforehand that the lid can fall out of the teapot in the inexperienced hands… In short we have drunk water of two types, settled out account and left. My nasty mood after the soup I have referred to the mistake with choice of the restaurant. And also I have thought over about how they manage to sell “this” to the residents of Kiev and at that to operate for a long period of time and even to spend money for the papers with promo and discount cards.

Maybe exactly this is called business in Kiev? But it’s a pity that it has the prefix restaurant…

What do you prefer at Dacha?

I like meat dumplings and chebureks, sometimes jellied minced meat. And also cherry dumplings and potatoes ones.

Also I like noodle bouillon but not always…

Аnd what dishes do you cook and eat at your own dacha, if you have it of course?

I don’t know yet at what restaurant this dish will appear.  I don’t know yet  how it will be  named and how much it will cost.

That is why I have some questions:

How can be named such dish?

What version of serving is more interesting?

What price for this dish will seem delicious?

What ingredients are included in this dish?

More precise definition: toasts are hot and all the rest is cold. It is very delicious.