1 / 13Photo: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovFor all the organizers of the Kaluga art festival “Tsiolkovsky” Photo: Mikhail BorisovPhoto: Mikhail BorisovPhoto Alekperov, a ceramist artist. Culinary preferences– My family’s favorite dish is sweet meat - I cooked it at the first Golden Chapel in 2014. It is the basis for the Caucasian holiday plov, which I also like to cook. On ordinary days, I have breakfast with oatmeal and cheese, and on holidays I go to the kitchen to cook mixed Central Asian pilaf. I love the wonderful Abkhazian dish: boiled unsalted beef is stewed over low heat with onions and mayonnaise. Sometimes I allow myself to eat raw meat: cut a transparent piece, salt, add greens and eat with pleasure! History of a competitive dish (composed on the eve of the final) - Pork strudel - an old French dish, originally from the heart of Europe. In the spring, wild boar is especially affectionate in those parts, as walnuts ripen. Boars overeat nuts and unable to move, resting in cool groves. Here they are collected and practical local farmers, and then baked boars whole together with nuts. "Pork strudel" Ingredients: Pork brisket - 200 g, walnuts - 70 g, lard - 50 g, one solid small apple, fresh cowberry, dried barberry or black currant, dry white wine - 100 g, cinnamon, salt, pepper. Method of preparation: One pork loin medallion, palm-sized and 3 cm thick, beat back to the thinnest layer possible. It should make an oval the size of a large plate. For the filling, you need to grind walnuts and lard, mix with an apple, shabby on a coarse grater. Add 30 g of wine, a few berries of lingonberry, ground barberry or dried black currants, cinnamon, salt, pepper, mix everything. We form “sausage” from the filling, put it on a chop and wrap the roll, turning it from the ends. We pin wooden skewers. It remains to quickly fry on both sides until a slight blush appears. Stew for 15–20 minutes under a lid with a quarter glass of water and the remaining wine. Serve on a plate decorated with greens and vegetables.

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