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@fleuryinn: korang kene try callamilk taro ni tau yang mana ttc tu😍 sebab calla milk taro ni dirumus INT (natural inositol), Asid folik, serta vitamin dan mineral penting untuk menyokong keperluan mutrisi bagi pasangan yang sedang merancang kehamilan😍 #callamommilk #callamilk #calla #fypmalaysia #ttc

yinn.hsm💃🏻
yinn.hsm💃🏻
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Saturday 17 October 2026 07:06:21 GMT
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Neapolitan-Style Cauliflower and Potato Stew (Minestra di Cavolfiore con Patate e Pomodoro) A traditional Italian minestra (stew) featuring cauliflower florets, diced potatoes, garlic, basil, and crushed tomatoes or passata, simmered in vegetable stock without pasta. Ingredients 1 large head of cauliflower, cut into small florets 1 extra-large or 2 small Russet potatoes, peeled and diced into small cubes (Yukon Gold may be substituted) 4–5 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 1 small dried red chilli pepper (peperoncino), optional Approximately 2 cups peeled San Marzano tomatoes, hand-crushed, or tomato passata 4 cups vegetable stock (add more if you like it more brothy) A handful of fresh basil ½ carrot, peeled Salt and black pepper, to taste Rind of Parmigiano-Reggiano or Pecorino Romano cheese 1 bay leaf Stracciatella 2 extra large eggs whisked with ¾–1 cup freshly grated Parmigiano-Reggiano cheese. Instructions Begin to cook the potatoes in salted boiling water. Add the cauliflower in after about a couple of minutes. In a deep pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the crushed garlic, chilli pepper (if using), and a portion of the basil. Sauté for approximately 1 minute until the garlic is golden and aromatic; avoid browning. Add in the crushed San Marzano tomatoes or passata. Add the carrot half and season with salt and pepper. Simmer for 3–5 minutes to reduce and develop sweetness. Pour in the vegetable stock. 3. Add the nearly cooked diced potatoes and cauliflower florets. Stir continuously for 2 minutes to ensure uniform coating. Season lightly with salt and black pepper if needed. Toss in a bay leaf, Parmigiano rind, and additional fresh basil. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, until it thickens a little and the potatoes are tender. Remove the garlic cloves, Parmigiano rind, and bay leaf. Reduce the heat to low and add the Stracciatella egg mixture; cover for 30 seconds. Uncover and stir using a fork to gently incorporate the eggs into the broth. Ladle into bowls and complete each serving with a generous drizzle of premium extra virgin olive oil and grated Pecorino or Parmigiano cheese. #Cau#CauliflowerPotatoStewIta#ItalianStewCau#CauliflowerStewPot#PotatoStewcomfortfood
Neapolitan-Style Cauliflower and Potato Stew (Minestra di Cavolfiore con Patate e Pomodoro) A traditional Italian minestra (stew) featuring cauliflower florets, diced potatoes, garlic, basil, and crushed tomatoes or passata, simmered in vegetable stock without pasta. Ingredients 1 large head of cauliflower, cut into small florets 1 extra-large or 2 small Russet potatoes, peeled and diced into small cubes (Yukon Gold may be substituted) 4–5 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 1 small dried red chilli pepper (peperoncino), optional Approximately 2 cups peeled San Marzano tomatoes, hand-crushed, or tomato passata 4 cups vegetable stock (add more if you like it more brothy) A handful of fresh basil ½ carrot, peeled Salt and black pepper, to taste Rind of Parmigiano-Reggiano or Pecorino Romano cheese 1 bay leaf Stracciatella 2 extra large eggs whisked with ¾–1 cup freshly grated Parmigiano-Reggiano cheese. Instructions Begin to cook the potatoes in salted boiling water. Add the cauliflower in after about a couple of minutes. In a deep pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the crushed garlic, chilli pepper (if using), and a portion of the basil. Sauté for approximately 1 minute until the garlic is golden and aromatic; avoid browning. Add in the crushed San Marzano tomatoes or passata. Add the carrot half and season with salt and pepper. Simmer for 3–5 minutes to reduce and develop sweetness. Pour in the vegetable stock. 3. Add the nearly cooked diced potatoes and cauliflower florets. Stir continuously for 2 minutes to ensure uniform coating. Season lightly with salt and black pepper if needed. Toss in a bay leaf, Parmigiano rind, and additional fresh basil. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, until it thickens a little and the potatoes are tender. Remove the garlic cloves, Parmigiano rind, and bay leaf. Reduce the heat to low and add the Stracciatella egg mixture; cover for 30 seconds. Uncover and stir using a fork to gently incorporate the eggs into the broth. Ladle into bowls and complete each serving with a generous drizzle of premium extra virgin olive oil and grated Pecorino or Parmigiano cheese. #Cau#CauliflowerPotatoStewIta#ItalianStewCau#CauliflowerStewPot#PotatoStewcomfortfood
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