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@kitkatdocnco: Dicen que a cupido ella le metió un balazo #zabdieldejesus #erickbriancolon #cnco #cncobrasil #cncowners #cncownersbrasil #badguy #fypシ゚viral #katydosedits

Katy
Katy
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Region: BR
Sunday 13 July 2025 00:24:15 GMT
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Comments

cnco825
🐼CV.RC🐒.JP🍟.EBC👑.ZDJ🐼😍 :
COMO SE LLAMA LA CANCION 😁
2025-07-13 20:57:31
35
alllovetu
day :
Que temon poco valorado 🔥🔥
2025-07-13 01:42:47
327
soyasophia
sophia :b :
apoco había video musical de esta canción??
2025-07-13 07:34:00
89
camilamontenero
C :
Que buen temaaaaaa💗
2025-07-15 00:17:59
3
sofia_o_c
roxana_sofia_o_c :
temazoo😍
2025-07-13 22:52:53
15
doraa.doraa6
Doraa Doraa :
❤️❤️❤️❤️❤️❤️
2025-07-13 00:27:03
4
darlen1248
darlen :
🥰🥰🥰
2025-07-14 13:52:08
2
asdrith18
ValeU🐝🍓 :
😭
2025-08-08 02:42:33
0
monicacontreras145
Monica Contreras636 :
🎄
2025-07-23 00:19:36
0
natasha.coul
Natasha Coul :
yo la escuchaba diario antes , y apenas la empecé a escuchar , aquí las cncowners----→
2025-07-27 18:37:18
4
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ROBOTS ARE TALING OVER GOLF
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I had this recipe idea on my backlog for months that just read - butter, tahini, spaghetti - and as soon as I got round to fleshing it out I came across a delicious recipe for brown butter tahini noodles from one of my favourite people on here @Justine Doiron I wasn’t surprised that such an iconic flavour pairing would have already featured in her cookbook, and I loved putting my own spin on the concept - adding some eggplant roasted with Aleppo pepper and sumac, lots of fresh parsley and a mound of grated parm for an extra creamy, salty kick. Serves 2 275g baby eggplant, cut into 1cm rounds 3-4 tbsp EVOO 1/2 tsp Aleppo pepper 1/2 tsp sumac 225g spaghettoni, or spaghetti 90g unsalted butter 60g tahini Several sprigs of fresh parsley, finely chopped 50g parmigiano reggiano, finely grated Start by roasting the eggplant. Toss it with the olive oil, spices and a generous amount of salt and roast in a hot oven at 220c for approximately 20 to 30 minutes, tossing it halfway. Set aside. Get a pot of water boiling and salt generously, start cooking the pasta. When the pasta is about halfway done, start on the sauce. Brown butter by melting it over a medium heat until it starts to spit and splutter, swirling it frequently to prevent any hotspots. Once the milk solids have caramelised and are brown, it smells deliciously nutty and the spluttering suddenly stops, whisk in the tahini. Add a splash of pasta water to thin it out a bit and keep it over a low heat. Add the roasted eggplant, parsley and the (al dente) pasta, tossing to combine. Add the grated cheese and a splash more pasta water if needed and toss/agitate until the spaghetti is sufficiently covered in sauce. Serve immediately, and as always ENJOY 🙂 PS if you don’t have Justine’s book and you love veg forward food, you should definitely be adding it to your collection. #fyp #EasyRecipe #pasta
I had this recipe idea on my backlog for months that just read - butter, tahini, spaghetti - and as soon as I got round to fleshing it out I came across a delicious recipe for brown butter tahini noodles from one of my favourite people on here @Justine Doiron I wasn’t surprised that such an iconic flavour pairing would have already featured in her cookbook, and I loved putting my own spin on the concept - adding some eggplant roasted with Aleppo pepper and sumac, lots of fresh parsley and a mound of grated parm for an extra creamy, salty kick. Serves 2 275g baby eggplant, cut into 1cm rounds 3-4 tbsp EVOO 1/2 tsp Aleppo pepper 1/2 tsp sumac 225g spaghettoni, or spaghetti 90g unsalted butter 60g tahini Several sprigs of fresh parsley, finely chopped 50g parmigiano reggiano, finely grated Start by roasting the eggplant. Toss it with the olive oil, spices and a generous amount of salt and roast in a hot oven at 220c for approximately 20 to 30 minutes, tossing it halfway. Set aside. Get a pot of water boiling and salt generously, start cooking the pasta. When the pasta is about halfway done, start on the sauce. Brown butter by melting it over a medium heat until it starts to spit and splutter, swirling it frequently to prevent any hotspots. Once the milk solids have caramelised and are brown, it smells deliciously nutty and the spluttering suddenly stops, whisk in the tahini. Add a splash of pasta water to thin it out a bit and keep it over a low heat. Add the roasted eggplant, parsley and the (al dente) pasta, tossing to combine. Add the grated cheese and a splash more pasta water if needed and toss/agitate until the spaghetti is sufficiently covered in sauce. Serve immediately, and as always ENJOY 🙂 PS if you don’t have Justine’s book and you love veg forward food, you should definitely be adding it to your collection. #fyp #EasyRecipe #pasta

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