@clippeuse.pour.medusa: Homeless à Rolex Saison 2 - Épisode 3 : Après la grosse soirée de Coco… place au retour à la réalité. 😅 - @𝐌 𝐄 𝐃 𝐔 𝐒 𝐀 & @Yves L’intervenant Abonne-toi pour voir plus de moments comme ça. 👀 #montreal #foryou #fyp #pourtoi #foryoupage

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Thursday 09 July 2026 17:25:29 GMT

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Comments

Obbo :

C’est du n’importe quoi la Rolex!

2026-07-10 19:47:07

2

Nancy Trottier :

Pourquoi je le crois pas Coco ?

2026-07-10 00:32:46

2

Picasso Richard :

good ca body ✌️😎

2026-07-09 17:56:35

1

Martin tazz :

c'est des épreuves de la vie difficile c'est un combat avec toi même a chaque jours, le combat est pas toujours facile 🙏💪

2026-07-09 22:43:00

2

Emilie :

n'importe quoi

2026-07-11 03:11:59

0

𝐒𝐚𝐦🎱 :

Bro va venir un fois c’est tout

2026-07-10 17:15:00

1

Michel Lampron :

😳😳😳

2026-07-09 23:48:01

1

chantal roussin :

🥰🥰🥰

2026-07-09 17:39:46

1

melba 🫪 :

🤣🤣🤣🤣🤣

2026-07-10 13:24:29

1

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كلشَي أنتَ بلنسبه ألي♥. #fyp #شعروقصايد #شعر_عراقي #شعر #شعراء_وذواقين_الشعر_الشعبي

كلشَي أنتَ بلنسبه ألي♥. #fyp #شعروقصايد #شعر_عراقي #شعر #شعراء_وذواقين_الشعر_الشعبي

@fernandinhotorres0 Por um Rolex fariam essa troca? #fernandinhotorrescy #empreendedorismo

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If Stanley Tucci loves Spaghetti alla Nerano, we love Spaghetti alla Nerano! 🍝 If you're looking for a new pasta dish to try, we suggest this one! Continue reading or click the link in the @allrecipes bio to get the full recipe details. 👇 🧑‍🍳: Rachaell Rampini (@rachaellsrecipes) Ingredients: 1 quart sunflower oil, or as needed 6 medium green zucchini 4 ounces spaghetti 2 tablespoons olive oil 1 pinch salt 2 basil leaves, torn into small pieces 2 tablespoons unsalted butter 5 tablespoons grated Pecorino Romano cheese 3 tablespoons grated Parmigiano-Reggiano cheese Directions: Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds. Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature. Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes. As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts. Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed. Serve with more grated cheese and fresh basil. #stanleytucci #spaghetti #SpaghettiallaNerano #zucchini #pastadish #pasta #dinner

If Stanley Tucci loves Spaghetti alla Nerano, we love Spaghetti alla Nerano! 🍝 If you're looking for a new pasta dish to try, we suggest this one! Continue reading or click the link in the @allrecipes bio to get the full recipe details. 👇 🧑‍🍳: Rachaell Rampini (@rachaellsrecipes) Ingredients: 1 quart sunflower oil, or as needed 6 medium green zucchini 4 ounces spaghetti 2 tablespoons olive oil 1 pinch salt 2 basil leaves, torn into small pieces 2 tablespoons unsalted butter 5 tablespoons grated Pecorino Romano cheese 3 tablespoons grated Parmigiano-Reggiano cheese Directions: Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds. Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature. Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes. As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts. Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed. Serve with more grated cheese and fresh basil. #stanleytucci #spaghetti #SpaghettiallaNerano #zucchini #pastadish #pasta #dinner

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