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Caprese salad

Caprese salad


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From the white bread slices cut 6 stars, which are fried on the grill.

Wash the tomatoes and cut them into thin slices, removing the ends.

Mozzarella is cut into thick slices, then cut into 7 stars. Cut a few more cubes from the rest of the mozzarella.

Place the slices of tomatoes on a plate, then, from place to place, place a star of mozzarella on a slice of tomato, and at the end place the cubes.

Wash the basil leaves, chop and sprinkle over the salad. Add a little salt (I added salt after taking the pictures of the salad), a little ground black pepper and two tablespoons of olive oil.

To make the salad more interesting, I added the toasted stars at the end.


Caprese salad with ham

Caprese Salad or “Caprese Salad” is a salad of Italian origin, but which has become famous all over the world! It is a delicious, simple salad that is prepared from several ingredients. For caprese salad we need tasty tomatoes, extra virgin olive oil and fresh basil. It is a perfect salad for summer, when the tomatoes are in high season and are tasty. However, you can also prepare it in winter, if you find tasty tomatoes at the store. It's a wonderful appetizer! Caprese salad is native to Capri Island, perfect for a summer lunch or dinner. You can season it with basil pesto or balsamic vinegar. If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Ingredients Caprese salad with ham:

  • 250 g fresh mozzarella
  • 2 tomatoes
  • 70 g raw ham
  • fresh basil
  • olive oil
  • pepper
  • balsamic vinegar cream (optional)

We wash the tomatoes. We cut the mozzarella into suitable slices. Cut the tomatoes into slices the same thickness as the mozzarella slices. We place them on a plate, we put prosciutto in half, then on the edge the slices of tomatoes with the mozzarella ones - see video. Sprinkle with salt (preferably- I chose not to add salt, because it is salted prosciutto). Garnish with fresh basil leaves, pepper, sprinkle generously with a good olive oil, extra virgin and preferably with balsamic vinegar cream.

If you want to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Sastojci

Oprati rajčice. Razrezati nožem po sredini do pola - da se stvori džepić a da opet bude rajčica u cjelosti. Do not brush it.

Raspoloviti kuglice mozzarelle po pola jer su prevelike da bi stale u džepić. Imajte na umu da od 1 kuglice mozzarelle ćete napuniti 2 cherry rajčice.

U ovom koraku pa nadalje možete uključiti svoje malene jer nema više baratanja noževima. :)

Umiješati kuglice mozzarele u pesto genovese i staviti ih u džepić.

Ako pripremate ovo jelo dan ranije. Nakon koraka tri pohranite svoje punjene cherry rajčice u hladnjak. Te ih začinite prije posluživanja.

Tako punjene rajčice slagati na pladanj za posluživanje. Meni najljepše izgleda da kad su na velikoj drvenoj dasci. A mogu se slagati i jedna na drugu u toranj.

Posoliti i začiniti svježe mljevenim paprom. Ravnomjerno začiniti maslinovim uljem po izboru, te začiniti s balsamic cream (drže je veći dućani). Concentrate on okusa, kiselo-slatkog, ali se ne razlijeva kao Aceto di balsamico, te stoga je bolja za vizualni izgled i okus samog jela.

Posoliti, zapapriti svježe mljevenim paprom. Ravnomjerno začiniti maslinovim uljem, i pokapati s kremom di Balsamicom. U ovakim jelima, krema di balsamico je prigodnije jer ne razlijeva i ljepše izgleda na pladnju.


4 large ripe tomatoes, sliced, 1/2 kg freshly sliced ​​mozzarella cheese, 1 handful of fresh basil leaves, 2 tablespoons olive oil, sea salt (to taste), freshly ground black pepper (to taste).

Place the tomato slices on a large plate and add the cheese slices on top of the tomatoes.

Place a basil leaf on each slice of cheese, sprinkle with olive oil and season with salt and pepper. One of the best salads in the world is ready.

Caesar salad

Although its name suggests that it was invented by the Romans or that the first one was prepared in Italy, Caesar salad appeared in Tijuana (Mexico).

The creator was Cezar Cardini, an Italian chef who emigrated to Mexico, where he and his brother ran several restaurants in the tourist area of ​​Tijuana.

This salad attracted attention due to the extraordinary taste, inspired by an old family recipe.

Ingredient:

200 grams of well-washed lettuce, 1 chicken fillet, 50 grams of bread (croutons), 40 grams of parmesan, 4 or 6 tablespoons of Caesar sauce, 1 tablespoon of olive oil, 1 drop of lemon juice, 1 pinch of ground black pepper, 1 pinch of salt

Method of preparation:

To make the croutons, place the bread in the oven at 200ºC with heat from above and below. Cut a slice of bread about 50 grams into several strips and then cut each strip into small squares to make the croutons.

Put the croutons in a pan, put them in the oven and leave them for 5 minutes or until the croutons are well fried. Then take the tray out of the oven and set it aside.

Cut a piece of about 40 grams of Parmesan cheese and, using a very sharp knife, cut the cheese into thin square slices and set aside.

Take a thick piece of chicken breast fillets and season it with salt and black pepper on both sides. Put it in a pan in which you pour a tablespoon of olive oil. Set fire to the sea. When the oil has heated up, put the chicken in the pan and let it brown. Depending on the thickness of the chicken fillet, hold it for 3 to 5 minutes on one side. When it is golden brown on one side, turn it over and leave it for another 3 or 5 minutes. Add a drop of lemon juice so that the chicken breast fillet gets a special flavor and a beautiful color. Then take the chicken out of the pan and set it aside.

Cut 200 grams of well-washed lettuce, put it in a bowl and add half the amount of croutons and half the Parmesan cheese.

Add two or four tablespoons of Caesar sauce. When everything is well mixed, transfer the salad to a clean salad bowl and sprinkle the rest of the cheese and squares of toast. Cut the chicken into strips and place it on top of the salad. Finally, add a few more tablespoons of Caesar sauce.

Russian salad

Although it is believed that the original recipe was prepared in Moscow by a French chef in 1860, the truth is that a similar salad already existed under the name "Russian".

In the cookbook The Modern Cook of the Anglo-Italian chef Charles Elmé Francatelli (1805-1876), published in 1845, there is already a recipe entitled Russian salad with lobster, anchovies, tuna, crab, olives, capers and mayonnaise. However, a Russian chef of French-Belgian origin, Lucien Olivier (1838-1883), popularized it.

In Russia and other Slavic countries it is a popular dish and famous for the fact that it is easy to prepare, not expensive and looks good.

Ingredient:

1 kilogram of potatoes, 1/2 kilogram of carrots, 4 eggs, salt, 2 tablespoons of vinegar, mayonnaise, 2 tablespoons of olive oil.

Method of preparation:

Boil the potatoes, eggs and carrots in salted water. After boiling, cut everything into small cubes. Put the ingredients in a bowl, then mix half a teaspoon of salt with olive oil, vinegar and mayonnaise. When the sauce is ready, mix it with the rest of the ingredients.

Waldorf salad

And this salad, one of the most famous in the world, was first created in New York in 1893 at the famous Waldorf Hotel, the predecessor of the Waldorf-Astoria Hotel which opened in 1931.

The author of this salad is believed to be Oscar Tschirky, the hotel's director, although this information is controversial. In 1896 the Waldorf salad appeared in the cookbook The Cook Book by Oscar for Waldorf.

Ingredient:

Assorted salad, 2 celery stalks, 1 or 2 red apples, 1 cup white grapes, 1/4 cup blueberries, 1/4 cup walnuts, 1/4 cup chopped pineapple, 1 cup low-fat yogurt, 2 tablespoons mayonnaise, 1 pinch of salt and pepper

Method of preparation:

Mix the mayonnaise and yogurt with the salt and pepper, add the pineapple and a little pineapple juice.

Cut the apple, remove the seeds and mix it with the yogurt sauce. Add to this mixture blueberries, grapes, celery and finally walnuts. The salad is ready!

Greek salad

Classical Greek salad, also known as horiatiki salad, is a sample of freshness that characterizes the cuisine of Greece.

This fresh and healthy salad is one of the most popular and one of its most typical variants is the one prepared in Turkey, where the ingredients are cut into smaller pieces.

Ingredient:

5 tomatoes, 1 red onion, 1 cucumber, salad, 150 grams of feta cheese, 1 can of black olives, olive oil, balsamic vinegar, salt and pepper to taste

Method of preparation:

Wash and cut the tomatoes. Peel a cucumber and cut it into cubes, cut the julienne onion, wash the salad and drain well. Cut the feta cheese into cubes.

Prepare the dressing from vinegar, salt oil, pepper. Mix well. Make a salad bed in a bowl and add the tomatoes, cucumbers, onions, feta cheese and olives. Season with dressing, to taste.

Coleslaw

Coleslaw is a refreshing and "crunchy" salad, another salad famous in the world and very popular in American cuisine. It is said that the origin is in Roman times, being later adopted by European countries such as the Netherlands and England.

This is the main garnish of many American dishes, such as hot dogs and burgers. In addition to cabbage and carrots, you can add to this salad red cabbage, pineapple or apple, sometimes even a little yogurt to make the sauce less heavy.

Ingredient:

1 julienned white cabbage, 1 grated carrot on a large grater, ½ onion, finely chopped, ½ mayonnaise cup, ¼ milk cup, ¼ milk cup, ½ lemon (juice), ¼ sugar, 1½ c white apple cider vinegar, fine salt and ground black pepper to taste.

Method of preparation:

In a bowl, mix the cabbage, onion and carrot and set the mixture aside.

To prepare the salad dressing, mix in a bowl all the other ingredients, then you can the desired amount of mayonnaise.

Once the sauce is ready, pour the mixture over the vegetables and mix well. Cover the bowl with plastic wrap and keep it cold for at least 3 hours before serving.

Tabou

The authentic taboulé recipe has parsley as the main ingredient, a lot of parsley, it is dominated by green, with notes of red due to tomato, white due to onion, mint and just a little bulgur (boiled and crushed wheat), all seasoned with lots of lemon juice and olive oil. This salad is also one of the best known in the world.

Taboulé is a very refreshing and light salad, flavorful and full of vitamins, especially vitamin C, which is provided by parsley in large quantities.

Ingredient:

3 tomatoes, 1 dried onion or 3 green onions, 3 bundles of parsley, mint, 2 tablespoons bulgur, 150 ml lemon juice, 10 ml extra virgin olive oil, salt

Method of preparation:

Wash the parsley and mint well, dry them well and chop them finely.

Wash the tomatoes and cut them very finely.

Peel an onion and finely chop it.

Mix everything in a bowl and add the 2 tablespoons of dressing and mix again.

Prepare the dressing with oil, salt and lemon juice. Add it when serving the salad.

These are the 6 most famous salads in the world. Which one have you tried so far? Which do you like? I like Caesar, Taboulé and Greek salad the most, but I can't say I dislike the others. If you have never prepared them, I recommend you do it, you will not regret it.


CAPRESE SALAD WITH BASIL PESTO SAUCE

"I want bruschettas with tomatoes and basil!" & # 8211 A friend told me the other day when we decided to meet for a snack and a refreshing dessert made by her.

Very well, I thought, although I couldn't really serve them with the hot mayonnaise bread I had instantly thought of putting in the oven before it arrived, because I know how much he likes it. We find something in the fridge to eat with it… “But what about a caprese salad with basil pesto sauce?”, I say, because we are still on the same wavelength, somewhat… “Great, I bring the olives! & # 8230 ”

That's how we like to spend an afternoon sometimes as friends. And if you think you have to spend too much time in the kitchen for a caprese salad and some bruschettas, you're wrong. I have already presented you the recipe for bruschettas with tomatoes and basil that you can find here. Today, however, I take advantage of the beautiful tomatoes quite ripe and the very fragrant basil that I have at hand to make a wonderful caprese salad which, although so simple, is full of flavor through its unmistakable basil taste.

Take advantage of the basil, if you have it fresh. A pesto sauce is prepared in the blink of an eye and all you need is a bag of pine buds or a few cashews, a little Parmesan cheese, garlic and olive oil. For caprese salad, you already know that you only need the three ingredients that transpose the colors of the Italian flag on your plate - tomatoes, mozzarella and basil. It is a simple and quick recipe that will only take 10 minutes and will successfully save you for an afternoon that is worth spending on a snack, rather than in the kitchen.

Ingredient:

  • 200 gr. mozzarella
  • 3 tomatoes
  • 2 strands of basil
  • 1 tablespoon olive oil
  • salt to taste
  • 2 tablespoons pesto sauce

Preparation method:

1 Using a serrated knife, cut the tomatoes into thin, round slices of about 5-6 mm.

2 Slice the mozzarella so that it is about the same thickness as the prepared tomatoes.

3 Wash the basil leaves and alternately place the three ingredients on a plate.

4 Season the salad with a little salt, then sprinkle with as much basil pesto sauce and a few drops of olive oil.

5 Depending on your preferences, you can place the delicious Greek kalamata olives next to it, but it is also consumed as such, using an additional balsamic vinegar dressing.

In addition to this caprese salad with basil pesto sauce, you should not miss in any way the bread croutons toasted with olive oil and possibly seasoned with a subtle shade of garlic, so that the fresh bread with mayo whose still enticing smell is still there. she could feel it in the kitchen, I eagerly packed it and gladly gave it to my friends for the next day.

It was a pleasant meeting, and the raspberry cake offered by my friend was insane. I think you would like it, but I hope you have more patience until I prepare it to come back with details about this recipe.


Useful tips for the recipe for Caprese Pasta Salad:

  • you can prepare the recipe in time, in fact it is really recommended to do it! The longer the salad stays in the refrigerator, preferably overnight, the better the flavors blend. In addition, who does not like a cold mozzarella, marinated with everything.
  • It is important to use durum wheat pasta, and I recommend Pasta Baneasa. Why durum wheat pasta? Because we want the pasta to keep its shape very well when cooked and to look good in the salad.

  • Especially if you prepare the salad the day before serving, it is very important to boil the pasta of durum wheat al dente.
  • For this recipe you can use any of the short pasta 100% durum wheat from Paste Baneasa: fussili, tricolor fussili, penne, integral penne, farfalle.
  • It is a very versatile recipe and easy to adapt to your tastes! You can add diced chicken to roast, pan-fried shrimp but also other vegetables you like: eggplant cubes, broccoli or cauliflower bunches, avocado cubes, etc.

Ingredients for 8 servings of Caprese Salad with Pasta

  • 50g fresh basil
  • 3-4 cloves of garlic
  • 100ml extra virgin olive oil
  • 50ml lemon juice
  • 2 tablespoons honey
  • spoon red onion
  • 500g hard wheat butterfly Paste Baneasa
  • 300g cherry red tomatoes
  • a small red onion
  • 400g mini-mozzarella
  • 50g basil leaves

We prepare the dressing for the salad: we put in a food processor all the ingredients from the list, up to the butterflies: olive oil, fresh basil, lemon juice, honey, salt, pepper, onion. Stir until we have a homogeneous dressing. Onions are optional and you can omit them if you don't like their taste.

Boil 5 liters of salted water. When the water boils, add the pasta and boil them according to the instructions on the package, so that it is al dente. Drain them very well and rinse them under running cold water. Pasta is rinsed only when we use it for cold salad, never when we use it for pasta with sauce.

Drain the mozzarella, wash the tomatoes and cut them in half. Finely chop the onion, finely chop the basil leaves.

Above all, pour the prepared dressing and mix very well. Let the salad cool and cover the bowl.

Let the caprese salad with pasta for at least 2-3 hours in the cold, preferably overnight, so that all the flavors are more intense. You can prepare it in the evening for lunch the next day, you can easily transport it to the office in the casserole and, why not, to the green grass, being a wonderful garnish with a barbecue.

May you be the best, dear dog! If you try the recipe, leave me a comment here or on Teo’s Kitchen Facebook page! I am very happy when you show me how your recipes turn out! I'm waiting for you in Gospo-Divelor Group, where we exchange recipes and have a beautiful and friendly community! ♥


Useful tips for the recipe for Caprese Pasta Salad:

  • you can prepare the recipe in time, in fact it is really recommended to do it! The longer the salad stays in the refrigerator, preferably overnight, the better the flavors blend. In addition, who does not like a cold mozzarella, marinated with everything.
  • It is important to use durum wheat pasta, and I recommend Baneasa Pasta. Why durum wheat pasta? Because we want the pasta to keep its shape very well when cooked and to look good in the salad.

  • Especially if you prepare the salad the day before serving, it is very important to boil the pasta of durum wheat al dente.
  • For this recipe you can use any of the short pasta 100% durum wheat from Baneasa Easter: fussili, tricolor fussili, penne, integral penne, farfalle.
  • It is a very versatile recipe and easy to adapt to your tastes! You can add diced chicken to roast, pan-fried shrimp but also other vegetables you like: eggplant cubes, broccoli or cauliflower bunches, avocado cubes, etc.

Ingredients for 8 servings of Caprese Salad with Pasta

  • 50g fresh basil
  • 3-4 cloves of garlic
  • 100ml extra virgin olive oil
  • 50ml lemon juice
  • 2 tablespoons honey
  • spoon red onion
  • 500g hard wheat butterfly Paste Baneasa
  • 300g cherry red tomatoes
  • a small red onion
  • 400g mini-mozzarella
  • 50g basil leaves

We prepare the dressing for the salad: we put in a food processor all the ingredients from the list, up to the butterflies: olive oil, fresh basil, lemon juice, honey, salt, pepper, onion. Stir until we have a homogeneous dressing. Onions are optional and you can omit them if you don't like their taste.

Boil 5 liters of salted water. When the water boils, add the pasta and boil them according to the instructions on the package, so that it is al dente. Drain them very well and rinse them under running cold water. Pasta is rinsed only when we use it for cold salad, never when we use it for pasta with sauce.

Drain the mozzarella, wash the tomatoes and cut them in half. Finely chop the onion, finely chop the basil leaves.

Above all, pour the prepared dressing and mix very well. Let the salad cool and cover the bowl.

Let the caprese salad with pasta for at least 2-3 hours in the cold, preferably overnight, so that all the flavors are more intense. You can prepare it in the evening for lunch the next day, you can easily transport it to the office in the casserole and, why not, to the green grass, being a wonderful garnish with a barbecue.

May you be the best, dear dog! If you try the recipe, leave me a comment here or on Teo’s Kitchen Facebook page! I am very happy when you show me how your recipes turn out! I'm waiting for you in Gospo-Divelor Group, where we exchange recipes and have a beautiful and friendly community! ♥


Sastojci

Oprati rajčice. Razrezati nožem po sredini do pola - da se stvori džepić a da opet bude rajčica u cjelosti. Do not brush it.

Raspoloviti kuglice mozzarelle po pola jer su prevelike da bi stale u džepić. Imajte na umu da od 1 kuglice mozzarelle ćete napuniti 2 cherry rajčice.

U ovom koraku pa nadalje možete uključiti svoje malene jer nema više baratanja noževima. :)

Umiješati kuglice mozzarele u pesto genovese i staviti ih u džepić.

Ako pripremate ovo jelo dan ranije. Nakon koraka tri pohranite svoje punjene cherry rajčice u hladnjak. Te ih začinite prije posluživanja.

Tako punjene rajčice slagati na pladanj za posluživanje. Meni najljepše izgleda da kad su na velikoj drvenoj dasci. A mogu se slagati i jedna na drugu u toranj.

Posoliti i začiniti svježe mljevenim paprom. Ravnomjerno začiniti maslinovim uljem po izboru, te začiniti s balsamic cream (drže je veći dućani). Concentrate on okusa, kiselo-slatkog, ali se ne razlijeva kao Aceto di balsamico, te stoga je bolja za vizualni izgled i okus samog jela.

Posoliti, zapapriti svježe mljevenim paprom. Ravnomjerno začiniti maslinovim uljem, i pokapati s kremom di Balsamicom. U ovakim jelima, krema di balsamico je prigodnije jer ne razlijeva i ljepše izgleda na pladnju.


Ingredients

Step 1

Cauliflower salad with pan-fried vegetables

1. Make a classic caprese salad, alternating the tomato slices with the mozzarella ones, and season it with olive oil, salt and basil.

2. Cut the vegetables like spaghetti, ie very thin, taking care to use only the outside of the zucchini and carrot.

3. Put them in a pan over high heat, with a little oil, salt and a clove of garlic and quench them with apple cider vinegar.

4. When the smell of vinegar has disappeared and the vegetables are al dente, sprinkle the chopped fresh thyme and set them aside.

5. At the end, place the vegetables in the middle of each slice of caprese salad. Bon appetit!


Caprese salad with ham

Caprese Salad or “Caprese Salad” is a salad of Italian origin, but which has become famous all over the world! It is a delicious, simple salad that is prepared from several ingredients. For caprese salad we need tasty tomatoes, extra virgin olive oil and fresh basil. It is a perfect salad for summer, when the tomatoes are in high season and are tasty. However, you can also prepare it in winter, if you find tasty tomatoes at the store. It's a wonderful appetizer! Caprese salad is native to Capri Island, perfect for a summer lunch or dinner. You can season it with basil pesto or balsamic vinegar. If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Ingredients Caprese salad with ham:

  • 250 g fresh mozzarella
  • 2 tomatoes
  • 70 g raw ham
  • fresh basil
  • olive oil
  • pepper
  • balsamic vinegar cream (optional)

We wash the tomatoes. We cut the mozzarella into suitable slices. Cut the tomatoes into slices the same thickness as the mozzarella slices. We place them on a plate, we put prosciutto in half, then on the edge the slices of tomatoes with the mozzarella ones - see video. Sprinkle with salt (preferably- I chose not to add salt, because it is salted prosciutto). Garnish with fresh basil leaves, pepper, sprinkle generously with a good olive oil, extra virgin and preferably with balsamic vinegar cream.

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Useful tips for the recipe for Caprese Pasta Salad:

  • you can prepare the recipe in time, in fact it is really recommended to do it! The longer the salad stays in the refrigerator, preferably overnight, the better the flavors blend together. In addition, who does not like a cold mozzarella, marinated with everything.
  • It is important to use durum wheat pasta, and I recommend Pasta Baneasa. Why durum wheat pasta? Because we want the pasta to keep its shape very well when cooked and to look good in the salad.

  • Especially if you prepare the salad the day before serving, it is very important to boil the pasta of durum wheat al dente.
  • For this recipe you can use any of the short pasta 100% durum wheat from Baneasa Easter: fussili, tricolor fussili, penne, integral penne, farfalle.
  • It is a very versatile recipe and easy to adapt to your tastes! You can add diced chicken to roast, pan-fried shrimp but also other vegetables you like: eggplant cubes, broccoli or cauliflower bunches, avocado cubes, etc.

Ingredients for 8 servings of Caprese Pasta Salad

  • 50g fresh basil
  • 3-4 cloves of garlic
  • 100ml extra virgin olive oil
  • 50ml lemon juice
  • 2 tablespoons honey
  • spoon red onion
  • 500g hard wheat butterfly Paste Baneasa
  • 300g cherry red tomatoes
  • a small red onion
  • 400g mini-mozzarella
  • 50g basil leaves

We prepare the dressing for the salad: we put in a food processor all the ingredients from the list, up to the butterflies: olive oil, fresh basil, lemon juice, honey, salt, pepper, onion. Stir until we have a homogeneous dressing. Onions are optional and you can omit them if you don't like their taste.

Boil 5 liters of salted water. When the water boils, add the pasta and boil them according to the instructions on the package, so that it is al dente. Drain them very well and rinse them under running cold water. Pasta is rinsed only when we use it for cold salad, never when we use it for pasta with sauce.

Drain the mozzarella, wash the tomatoes and cut them in half. Finely chop the onion, finely chop the basil leaves.

Above all, pour the prepared dressing and mix very well. Let the salad cool and cover the bowl.

Let the caprese salad with pasta for at least 2-3 hours in the cold, preferably overnight, so that all the flavors are more intense. You can prepare it in the evening for lunch the next day, you can easily transport it to the office in the casserole and, why not, to the green grass, being a wonderful garnish with a barbecue.

May you be the best, dear dog! If you try the recipe, leave me a comment here or on Teo’s Kitchen Facebook page! I am very happy when you show me how your recipes turn out! I'm waiting for you in Gospo-Divelor Group, where we exchange recipes and have a beautiful and friendly community! ♥



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