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@zennyczw: Não sei te esquecer - Dream Boyz | #dreamboyz #naoseiteesquecer #joseczw #angola #lyrics

Fatzenny🎶
Fatzenny🎶
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Region: AO
Monday 24 April 2023 21:43:28 GMT
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Comments

ananyytt
Anany🏀 :
Nostalgia 🥺
2023-04-28 21:30:31
3
cristleyyy
Cristleyy Antunes :
🥺🥺 Dream Boyz sem ele, já não é o mm😭
2023-04-26 00:46:47
11
gzncitou
gc. :
fy.
2023-04-28 08:11:18
2
celma.vaz.celma.v
Celma Vaz Celma Vaz :
😳
2024-06-19 21:00:45
2
da.nayma
A.N❤️‍🩹🙌💍 :
@🤷.
2025-01-11 09:29:47
1
vadoquinta
vadoquinta :
🤣
2025-02-25 14:04:28
0
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Farro with cauliflower (Farrotto) Cauliflower puree: 2 cups chopped cauliflower 1 3/4 c milk Salt This is super straight forward, preheat a pan over medium low and sweat down some cauliflower in a couple tablespoons of olive oil (no color) until tender around 10 minutes. Cover with 1 3/4 cup of milk and bring to a simmer, if it starts getting dry add a touch more milk. When it’s super soft blend smooth, if it’s too thick add a splash of milk. Add small pinch of salt Sautéed cauliflower: However much cauliflower you want 1 tbsp olive oil 1 tbsp butter 2 tsp chopped Calabrian chili A squeeze of lemon juice Salt Directions: Cut your cauliflower florets into planks around half an inch thick and season with salt, all the extra little bits can go in your puree ;) Preheat a sauté pan over medium heat and add your olive oil. Once it shimmers add the cauliflower and cook for 5 minutes per side or until just tender. Add in the butter and Calabrian chili and just baste to coat the cauliflower with that yummy fat. Finish with a fat squeeze of lemon. Ingredients: 1 c farro (rinsed) 1 yellow onion (minced) 6 Cloves garlic (minced) 5 sprigs thyme 1 bay leaf 1/4 c white wine 3 1/2 c vegetable stock 4oz Parmesan 1 tbsp butter 1/4 cup (or to taste) cauliflower puree Parsley and chives for finishing Directions: Preheat a pan over medium low heat and add a few tablespoons of olive oil. Add the onions and garlic with a small pinch of salt and sweat over low heat (no color) until the onions are translucent. Add the farro and toast until it’s very fragrant, around 5 minutes. It should smell almost nutty. Deglaze with white wine and cook until it’s almost dry. Add in the vegetable stock and simmer for 30 minutes. Once the liquid has mostly evaporated, but you should still have a little bit, add the cauliflower puree. Turn the heat down to low and add the butter and cheese. Taste and adjust your salt. Top with sautéed cauliflower, parsley, and chives.
Farro with cauliflower (Farrotto) Cauliflower puree: 2 cups chopped cauliflower 1 3/4 c milk Salt This is super straight forward, preheat a pan over medium low and sweat down some cauliflower in a couple tablespoons of olive oil (no color) until tender around 10 minutes. Cover with 1 3/4 cup of milk and bring to a simmer, if it starts getting dry add a touch more milk. When it’s super soft blend smooth, if it’s too thick add a splash of milk. Add small pinch of salt Sautéed cauliflower: However much cauliflower you want 1 tbsp olive oil 1 tbsp butter 2 tsp chopped Calabrian chili A squeeze of lemon juice Salt Directions: Cut your cauliflower florets into planks around half an inch thick and season with salt, all the extra little bits can go in your puree ;) Preheat a sauté pan over medium heat and add your olive oil. Once it shimmers add the cauliflower and cook for 5 minutes per side or until just tender. Add in the butter and Calabrian chili and just baste to coat the cauliflower with that yummy fat. Finish with a fat squeeze of lemon. Ingredients: 1 c farro (rinsed) 1 yellow onion (minced) 6 Cloves garlic (minced) 5 sprigs thyme 1 bay leaf 1/4 c white wine 3 1/2 c vegetable stock 4oz Parmesan 1 tbsp butter 1/4 cup (or to taste) cauliflower puree Parsley and chives for finishing Directions: Preheat a pan over medium low heat and add a few tablespoons of olive oil. Add the onions and garlic with a small pinch of salt and sweat over low heat (no color) until the onions are translucent. Add the farro and toast until it’s very fragrant, around 5 minutes. It should smell almost nutty. Deglaze with white wine and cook until it’s almost dry. Add in the vegetable stock and simmer for 30 minutes. Once the liquid has mostly evaporated, but you should still have a little bit, add the cauliflower puree. Turn the heat down to low and add the butter and cheese. Taste and adjust your salt. Top with sautéed cauliflower, parsley, and chives.


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