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VIDEO COMPLETO IN BIO! di #espressopodcast con l’avvocato CARLO DE LUCA. #podcastitalia #podcastclip #finanza #consulentefinanziario #fuffaguru #crypto
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Lamine yamal.......#meme #drake #lamineyamal #100millionviews #goviral
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Busiate al Pesto Trapanese – 🇮🇹 – Flavours of Italy – Episode 10 Sicilian pesto trapanese: an easy no-cook pasta sauce with fresh tomatoes, roasted almonds, basil and pecorino. No pine nuts, ready in 15 minutes, and one batch makes enough for the whole week. 🍅 Full recipe below 👇 INGREDIENTS (Recipe for 1 serving) Busiate – 100 g / 3.5 oz For the pesto (enough for about 1 kg / 2.2 lb of pasta) Tomato pulp – 500 g / 17.5 oz Roasted almonds – 100 g / ⅔ cup Extra virgin olive oil – 200 g / 1 scant cup Fresh basil – 1 big bunch Pecorino, grated – 80 g / ¾ cup Garlic cloves – 2 Salt – 1 pinch PROCEDURE * Bring a pot of salted water to a boil for the busiate. * Blend the roasted almonds and garlic until coarsely ground. * Add the tomato pulp, basil and a pinch of salt and pulse. * Stream in the olive oil while blending, until creamy but still a little rustic. * Stir in the pecorino and taste for salt. * Cook the busiate until al dente and save a splash of pasta water. * Off the heat, toss the busiate with a few generous spoonfuls of pesto. Pesto trapanese is never cooked. * Loosen it with a little pasta water if needed. * Finish with extra basil, pecorino and crushed almonds. * Store the leftover pesto in a jar topped with olive oil in the fridge, or freeze it for later. Green pesto or red pesto? Pick a side in the comments, save this for pasta night and follow for Episode 11. #pestotrapanese #sicilianrecipe #easypastarecipe #nocooksauce #flavoursofitaly
Busiate al Pesto Trapanese – 🇮🇹 – Flavours of Italy – Episode 10 Sicilian pesto trapanese: an easy no-cook pasta sauce with fresh tomatoes, roasted almonds, basil and pecorino. No pine nuts, ready in 15 minutes, and one batch makes enough for the whole week. 🍅 Full recipe below 👇 INGREDIENTS (Recipe for 1 serving) Busiate – 100 g / 3.5 oz For the pesto (enough for about 1 kg / 2.2 lb of pasta) Tomato pulp – 500 g / 17.5 oz Roasted almonds – 100 g / ⅔ cup Extra virgin olive oil – 200 g / 1 scant cup Fresh basil – 1 big bunch Pecorino, grated – 80 g / ¾ cup Garlic cloves – 2 Salt – 1 pinch PROCEDURE * Bring a pot of salted water to a boil for the busiate. * Blend the roasted almonds and garlic until coarsely ground. * Add the tomato pulp, basil and a pinch of salt and pulse. * Stream in the olive oil while blending, until creamy but still a little rustic. * Stir in the pecorino and taste for salt. * Cook the busiate until al dente and save a splash of pasta water. * Off the heat, toss the busiate with a few generous spoonfuls of pesto. Pesto trapanese is never cooked. * Loosen it with a little pasta water if needed. * Finish with extra basil, pecorino and crushed almonds. * Store the leftover pesto in a jar topped with olive oil in the fridge, or freeze it for later. Green pesto or red pesto? Pick a side in the comments, save this for pasta night and follow for Episode 11. #pestotrapanese #sicilianrecipe #easypastarecipe #nocooksauce #flavoursofitaly
Peak Michael Jackson #fyp #aestheticbody #homeworkout #mayokun #bodytransformation
Peak Michael Jackson #fyp #aestheticbody #homeworkout #mayokun #bodytransformation

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