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@user4110290151181: #xuhuong #xuhuongtiktok #cholach

KENNY TÙNG
KENNY TÙNG
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Friday 25 September 2026 06:43:35 GMT
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hai.la.bn.tre5
hai lúa bến tre :
Khai trương hồng phát
2026-09-25 12:11:26
0
tskbjbqcmnd
•°¯• 🎀 𝐵ảo 𝒩𝑔𝒽𝒾 🎀 •¯°• :
Khai trương Hồng phát nha a
2026-09-25 06:47:01
0
nhavuonvietha
Nhà vườn Việt Hà 2 :
Chúc a khai trương Hồng phát [Ấm lòng][Ấm lòng][Ấm lòng]
2026-09-25 07:46:33
0
nguyenhuuqiu
Nguyễn Hữu Qíu :
Khai trương Hồng phát nhe chú🥰
2026-09-25 07:05:38
0
nhatlam644
Chinh-93🌼 :
Khai trương hong Phat nha a
2026-09-25 06:50:36
0
thuan68686www.tiktok.com
thuan68686🧧🧧🧧 :
con chúc Cậu khai trương hồng phát 🤑
2026-09-29 01:48:20
0
ngluutruyen71
ngluutruyen71 :
Chúc anh khai trương hồng phát
2026-09-25 06:55:54
0
hangtran3538
Hằngtrần88 :
Chúc mừng ông chủ khai trương hồng phát 🥰🥰🥰
2026-09-25 10:06:29
0
ynnhi5958
nhi :
chuc mung em trai
2026-09-25 10:27:04
0
danan010204
Nghi Lê :
chúc mừng a
2026-09-25 09:51:44
0
v207732
Vũ Cái Bè :
❤️❤️❤️
2026-09-25 08:20:10
0
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Recreating a Michelin Chef’s 10-hour Sausage Ragu #cooking #food #foodtiktok #chef #pasta My copycat recipe below! All credit to chef Stefano Secchi for sharing the methods via the original Bon Appetit video (on YT). The measurements are approximate. I cooked this to taste rather than testing exact quantities, so use your judgment and adjust as you go. INGREDIENTS - 1lb spicy Italian sausage, casings removed - neutral oil (for searing) - 0.5lb prosciutto di Parma, finely minced - 2 celery stalks, chopped - 2 shallots, chopped - 3 scallions, chopped - 1 medium yellow onion, chopped - extra-virgin olive oil (for soffritto and tossing) - 2 cups dry white wine - 4 cups chicken stock, plus more as needed - 2-3 parmesan rinds - 1lb broccoli rabe, trimmed - 1 Calabrian chili, minced (or 1 tsp chili paste) - 2 garlic cloves, very thinly sliced - 1 cup Parmigiano Reggiano, grated, plus more for serving - 1lb pasta (or less, I would recommend cooking this per serving at the moment you intend to eat it instead of making a whole big batch and refrigerating it, it will lose a lot of quality after being refrigerated) STEPS 1. Remove casings from the sausage and flatten it out on a baking sheet to maximize surface area for browning. 2. Heat 2 tablespoons neutral oil in a heavy pot over medium-high. Sear the flattened sausage on both sides until deeply browned. Remove and set aside; don't wipe out the pot. 3. Once slightly cooled, combine the seared sausage with the prosciutto, mixed together in a food processor (or by hand) until evenly combined and ground. 4. In a blender, combine the onion, shallots, scallions, celery, and a big drizzle of olive oil. Add more olive oil as needed while blending to fully emulsify. Blend until smooth. 5. Reheat the pot over medium heat, add the soffritto and scrape up the fond from the bottom. Cook over medium heat, stirring occasionally, until the moisture cooks off and it turns light golden (~5 minutes). 6. Add the white wine and let it reduce until nearly evaporated (10-15 minutes). 7. Stir the ground sausage-prosciutto mixture back in. Add the chicken stock and the parmesan rinds bundled in cheesecloth. 8. Bring to a simmer, then cook low and slow for minimum 4 hours up to 8–10 for the real deal. Stir occasionally and add more stock or water if it starts drying out. Remove the cheesecloth bundle and taste for seasoning (it probably won’t need any because of the cured meats). 9. Heat 2 tbsp extra-virgin olive oil in a separate pan over medium heat. Add the broccoli rabe and sauté briefly, then add the thinly sliced garlic, Calabrian chili, and cook until fragrant. 10. Add a portion of the finished ragù to the pan. Stir to combine and lower the heat. 11. Boil the pasta in well-salted water until al dente. Reserve a cup of pasta water before draining. 12. Add the cooked pasta directly to the ragù pan, tossing and adding pasta water as needed to loosen. Remove from heat and fold in the paremsan and a final drizzle of extra-virgin olive oil to ‘creamify.’
Recreating a Michelin Chef’s 10-hour Sausage Ragu #cooking #food #foodtiktok #chef #pasta My copycat recipe below! All credit to chef Stefano Secchi for sharing the methods via the original Bon Appetit video (on YT). The measurements are approximate. I cooked this to taste rather than testing exact quantities, so use your judgment and adjust as you go. INGREDIENTS - 1lb spicy Italian sausage, casings removed - neutral oil (for searing) - 0.5lb prosciutto di Parma, finely minced - 2 celery stalks, chopped - 2 shallots, chopped - 3 scallions, chopped - 1 medium yellow onion, chopped - extra-virgin olive oil (for soffritto and tossing) - 2 cups dry white wine - 4 cups chicken stock, plus more as needed - 2-3 parmesan rinds - 1lb broccoli rabe, trimmed - 1 Calabrian chili, minced (or 1 tsp chili paste) - 2 garlic cloves, very thinly sliced - 1 cup Parmigiano Reggiano, grated, plus more for serving - 1lb pasta (or less, I would recommend cooking this per serving at the moment you intend to eat it instead of making a whole big batch and refrigerating it, it will lose a lot of quality after being refrigerated) STEPS 1. Remove casings from the sausage and flatten it out on a baking sheet to maximize surface area for browning. 2. Heat 2 tablespoons neutral oil in a heavy pot over medium-high. Sear the flattened sausage on both sides until deeply browned. Remove and set aside; don't wipe out the pot. 3. Once slightly cooled, combine the seared sausage with the prosciutto, mixed together in a food processor (or by hand) until evenly combined and ground. 4. In a blender, combine the onion, shallots, scallions, celery, and a big drizzle of olive oil. Add more olive oil as needed while blending to fully emulsify. Blend until smooth. 5. Reheat the pot over medium heat, add the soffritto and scrape up the fond from the bottom. Cook over medium heat, stirring occasionally, until the moisture cooks off and it turns light golden (~5 minutes). 6. Add the white wine and let it reduce until nearly evaporated (10-15 minutes). 7. Stir the ground sausage-prosciutto mixture back in. Add the chicken stock and the parmesan rinds bundled in cheesecloth. 8. Bring to a simmer, then cook low and slow for minimum 4 hours up to 8–10 for the real deal. Stir occasionally and add more stock or water if it starts drying out. Remove the cheesecloth bundle and taste for seasoning (it probably won’t need any because of the cured meats). 9. Heat 2 tbsp extra-virgin olive oil in a separate pan over medium heat. Add the broccoli rabe and sauté briefly, then add the thinly sliced garlic, Calabrian chili, and cook until fragrant. 10. Add a portion of the finished ragù to the pan. Stir to combine and lower the heat. 11. Boil the pasta in well-salted water until al dente. Reserve a cup of pasta water before draining. 12. Add the cooked pasta directly to the ragù pan, tossing and adding pasta water as needed to loosen. Remove from heat and fold in the paremsan and a final drizzle of extra-virgin olive oil to ‘creamify.’
সুন্দর চেহারা নয়,সুন্দর মনটাই আসল 💗🙂 #fpy #foryou #tiktokbangladesh #foryoupage #viral @TikTok @TikTok Bangladesh
সুন্দর চেহারা নয়,সুন্দর মনটাই আসল 💗🙂 #fpy #foryou #tiktokbangladesh #foryoupage #viral @TikTok @TikTok Bangladesh

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