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@teredeavilaortiz: #anillospareja #detalle #fypシ゚viral🖤tiktok

Tere De avila 🚛
Tere De avila 🚛
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Region: MX
Friday 02 January 2026 10:46:54 GMT
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judith.garcia56
Judith Garcia :
que es adantan?
2026-01-02 16:24:55
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Pasta & fagioli... Pasta fazool... Pasta with beans... Whatever you call it, it is delicious and comforting. Here's how to make a gorgeous bowl of this classic Italian recipe for one Ingredients: 60g small pasta 6 tablespoons cooked cannellini beans 1 canned tomato & juice 1 small onion 1/3 stick celery 1/2 small carrot 1 clove garlic 1 bay leaf Fresh basil 1 sprig rosemary Chili (optional) Grana padano, pecorino or parmesan for grating Cheese rind (optional) This kind of dish/soup is a great way to put the rind from your cheese to good use, as it adds a great kick of flavour to your broth. So if you have one, set it to one side to add later. Finely chop the onion, carrot, celery and garlic as well as a sprig of rosemary. Add a little chili if you so prefer- this time, I cut it into larger pieces so that I could remove it later. Begin by gently frying the soffritto, i.e. the carrot, celery, onion, garlic, chili and rosemary, until the begin to become aromatic and the onion turns translucent. Season with a good pinch of salt. Crush the canned tomato with your hand so that it has a rustic texture, then add a little juice and water. Add a handful of basil and the rind of the cheese and allow to cook for 2-3 minutes. Now add 4 tablespoons of cannellini beans and a bay leaf. Reduce to a simmer and let them bubble away for 5-6 minutes. In the meantime, mash the other beans down to a paste using a fork. Add these to the saucepan and enough boiling water to cover them. Bring back up to the boil and add your pasta. I like to use a mix of any loose rest overs of small pasta I have. Any short pasta shape is fine and failing this, simply snap up some spaghetti, linguine or tagliatelle - it will all work. Add a little more water if necessary and allow to bubble away gently for 10 minutes or so, or until al dente. There should only just be enough liquid to cover everything, so that you are left with a thick and creamy consistency. At this point you can remove the bay leaf, cheese rind and chili. Once the pasta is cooked through, add some grated cheese (I used grana padano) and stir in well. Serve piping hot with a drizzle of your best extra virgin olive oil, some freshly ground black pepper and more grated cheese. Delicious 👌🏻 #italian #pasta #dinner #comfortfood #soup
Pasta & fagioli... Pasta fazool... Pasta with beans... Whatever you call it, it is delicious and comforting. Here's how to make a gorgeous bowl of this classic Italian recipe for one Ingredients: 60g small pasta 6 tablespoons cooked cannellini beans 1 canned tomato & juice 1 small onion 1/3 stick celery 1/2 small carrot 1 clove garlic 1 bay leaf Fresh basil 1 sprig rosemary Chili (optional) Grana padano, pecorino or parmesan for grating Cheese rind (optional) This kind of dish/soup is a great way to put the rind from your cheese to good use, as it adds a great kick of flavour to your broth. So if you have one, set it to one side to add later. Finely chop the onion, carrot, celery and garlic as well as a sprig of rosemary. Add a little chili if you so prefer- this time, I cut it into larger pieces so that I could remove it later. Begin by gently frying the soffritto, i.e. the carrot, celery, onion, garlic, chili and rosemary, until the begin to become aromatic and the onion turns translucent. Season with a good pinch of salt. Crush the canned tomato with your hand so that it has a rustic texture, then add a little juice and water. Add a handful of basil and the rind of the cheese and allow to cook for 2-3 minutes. Now add 4 tablespoons of cannellini beans and a bay leaf. Reduce to a simmer and let them bubble away for 5-6 minutes. In the meantime, mash the other beans down to a paste using a fork. Add these to the saucepan and enough boiling water to cover them. Bring back up to the boil and add your pasta. I like to use a mix of any loose rest overs of small pasta I have. Any short pasta shape is fine and failing this, simply snap up some spaghetti, linguine or tagliatelle - it will all work. Add a little more water if necessary and allow to bubble away gently for 10 minutes or so, or until al dente. There should only just be enough liquid to cover everything, so that you are left with a thick and creamy consistency. At this point you can remove the bay leaf, cheese rind and chili. Once the pasta is cooked through, add some grated cheese (I used grana padano) and stir in well. Serve piping hot with a drizzle of your best extra virgin olive oil, some freshly ground black pepper and more grated cheese. Delicious 👌🏻 #italian #pasta #dinner #comfortfood #soup

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