1. Home
  2. Detail

@zeropadel: Zero Padel Court offers the ultimate playing experience with its advanced facilities and exceptional ambiance 🎾 ملعب زيرو بادل يقدم لك أفضل تجربة لعب بفضل تجهيزاته المتطورة وأجوائه الرائعة 🎾 #fyf #explore #padel #sport #sports #exciting

zeropadel
zeropadel
Open In TikTok:
Region: BH
Monday 02 December 2024 21:14:21 GMT
222
0
0
0

Music

Download

No Watermark .mp4 (2.52MB) No Watermark(HD) .mp4 (16.77MB) Watermark .mp4 (2.65MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @zeropadel, please go to the Tikwm homepage.

Other Videos

ai baby fashion show trend ❤️ #cutebaby #ai #fyp #trendingvideo #video #creatorsearchinsights #babylove #babyai
ai baby fashion show trend ❤️ #cutebaby #ai #fyp #trendingvideo #video #creatorsearchinsights #babylove #babyai




Pennotti® Rigati No. 62 Eolian style: a tribute to the authentic and genuine flavors of the Mediterranean. Ingredients for 2 people: 250 g Pennotti® Rigati No. 62 80 g pitted green and black olives 60 g salted capers 6 anchovies 40 g pine nuts 350 g cherry tomatoes 50 g salted ricotta Chili pepper, to taste Basil, to taste 1 garlic clove Oregano, as needed Preparation: 1. In preparation: desalinate the capers. Grate the ricotta and spread it well on a baking sheet, then place in a 250° F oven for 15 minutes. Cut the cherry tomatoes and olives in half and set aside. Meanwhile, in a sauté pan toast the pine nuts for a few minutes over a very low heat, tossing them. 2. In a sauté pan, heat the extra-virgin olive oil then add the crushed garlic clove, the chili pepper and the anchovies and sauté. Add the olives, capers, and cherry tomatoes and cook, sautéing. Season with a little oregano and continue sauteing. Add in the toasted pine nuts and finish cooking, stirring to mix well. After turning off the flame, remove the garlic and chili pepper. 4. Cook the Pennotti® Rigati in a pot of boiling water with a little salt. (The recipe contains lots of inherently salty ingredients, so you want to make sure the end result is balanced.) Once they are cooked, drain them directly into the sauté pan with the sauce. Stir and sautéing. Add cooking water if needed and continue sauteing. 5. Remove from the heat and, after adding a drizzle of extra virgin olive oil, serve, adding the baked ricotta salata and oregano as garnish. Buon appetito! #PastaRummo #LentaLavorazione #Pasta #Recipe
Pennotti® Rigati No. 62 Eolian style: a tribute to the authentic and genuine flavors of the Mediterranean. Ingredients for 2 people: 250 g Pennotti® Rigati No. 62 80 g pitted green and black olives 60 g salted capers 6 anchovies 40 g pine nuts 350 g cherry tomatoes 50 g salted ricotta Chili pepper, to taste Basil, to taste 1 garlic clove Oregano, as needed Preparation: 1. In preparation: desalinate the capers. Grate the ricotta and spread it well on a baking sheet, then place in a 250° F oven for 15 minutes. Cut the cherry tomatoes and olives in half and set aside. Meanwhile, in a sauté pan toast the pine nuts for a few minutes over a very low heat, tossing them. 2. In a sauté pan, heat the extra-virgin olive oil then add the crushed garlic clove, the chili pepper and the anchovies and sauté. Add the olives, capers, and cherry tomatoes and cook, sautéing. Season with a little oregano and continue sauteing. Add in the toasted pine nuts and finish cooking, stirring to mix well. After turning off the flame, remove the garlic and chili pepper. 4. Cook the Pennotti® Rigati in a pot of boiling water with a little salt. (The recipe contains lots of inherently salty ingredients, so you want to make sure the end result is balanced.) Once they are cooked, drain them directly into the sauté pan with the sauce. Stir and sautéing. Add cooking water if needed and continue sauteing. 5. Remove from the heat and, after adding a drizzle of extra virgin olive oil, serve, adding the baked ricotta salata and oregano as garnish. Buon appetito! #PastaRummo #LentaLavorazione #Pasta #Recipe


#switzerland🇨🇭
#switzerland🇨🇭

About

Legal