@juliettechetrit: T’es sûr de vouloir prendre cette route ? @tn_490

Juliette🫶

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Region: FR

Saturday 19 October 2024 18:20:34 GMT

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Comments

axmed 182 :

hhhhu

2024-10-26 08:59:03

0

Neomar Villegas :

hermosa ❤️🌹🌹🌹🌹🌹

2024-12-25 18:24:16

0

Michi :

💋💋💋💋

2024-10-26 19:25:17

1

Nuno M :

🥰🥰🥰

2025-02-28 22:52:22

0

Jérôme :

🥰

2024-12-02 05:05:51

0

Onyx E :

juste une déesse 🥰🥰🥰

2024-10-23 07:44:15

1

doberman :

magnifique Julia 👍👍👍👍

2024-10-21 18:30:37

1

willwills943 :

toujours aussi sublime 😍

2024-10-20 16:26:45

1

coincoin :

la route de ton cœur ?? allez go

2024-10-20 11:10:12

1

momo :

🥰🥰

2024-10-20 08:49:35

1

sylvain73660 :

🥰🥰🥰

2025-05-04 03:03:33

0

user7850444515141 :

💖

2025-04-25 13:39:46

0

jirex72262 :

😁

2024-12-01 22:33:58

0

croc :

🥰

2024-11-26 06:37:25

0

TP72_44 :

t trop belle 🥰🥰

2024-11-12 08:06:29

0

ken :

Magnifique

2024-10-29 06:55:09

0

sead :

🥰🥰🥰

2024-10-25 17:47:06

0

Sebastien Lemelle :

magnifique

2024-10-21 03:45:13

0

gate :

t'es magnifique

2024-10-20 22:46:01

0

le foot ses la vie :

incroyable

2024-10-19 20:58:31

0

JulietteC293 :

magnifique, merveilleuse !

2024-10-19 18:28:27

0

Elias B. :

٠٠٠٠٠٠٠٠٠٠٠٠٠٠٠

2024-10-19 18:23:43

0

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#iraq🇮🇶 #fypシ #explore #foryou

#iraq🇮🇶 #fypシ #explore #foryou

Stuffed Panini Napoletani | A True Neapolitan Street-Food Classic 🇮🇹🥖 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share — your support means everything! One of the most iconic street foods from Napoli — Panini Napoletani. Soft, golden bread filled with diced salame Napoli, ham, provolone, and boiled eggs, baked until rich, savoury, and perfectly irresistible. This one brings the true Neapolitan flavour straight to your kitchen. Makes 12–16 pieces What I used: • 600g flour 00 (about 4¾ cups) • 300g water, room temperature (1¼ cups) • 500g mix of salame Napoli, ham & provolone (1.1 lb) • 60g butter or oil (4 tbsp) • 15g salt (1 tbsp) • 15g sugar (1 tbsp) • 2.5g black pepper (½ tsp) • 7g dry yeast (2 tsp) • 4 boiled eggs How to make it: Dissolve the yeast in all the water and let it activate for 5–10 minutes. In a bench mixer, combine flour, salt, pepper, butter, sugar, and half of the yeast water, and mix until it starts to come together. Once combined, add the remaining water and let the machine work for about 10–12 minutes until smooth and elastic. Boil the eggs and cut meats and cheese into even cubes. Fold the dough a few times, place it in a floured bowl, cover, and let rise until doubled in size. Roll out the dough into a rectangle about 5mm thick, brush lightly with water, and spread meats, eggs, and cheese evenly. Roll it up tightly, cut into equal pieces, brush with an egg-and-cream wash, and bake at 220°C / 430°F for 25–30 minutes until golden. Serve warm — soft inside, slightly crisp outside, and full of Napoli’s flavour. Find more authentic Italian recipes at 👉 www.cookingwithtucci.com 👉 Support my work or buy me a coffee ☕ at ko-fi.com/cookingwithtucci #cookingwithtucci #panininalpoletani #neapolitanfood #italianstreetfood #napolifood

Stuffed Panini Napoletani | A True Neapolitan Street-Food Classic 🇮🇹🥖 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share — your support means everything! One of the most iconic street foods from Napoli — Panini Napoletani. Soft, golden bread filled with diced salame Napoli, ham, provolone, and boiled eggs, baked until rich, savoury, and perfectly irresistible. This one brings the true Neapolitan flavour straight to your kitchen. Makes 12–16 pieces What I used: • 600g flour 00 (about 4¾ cups) • 300g water, room temperature (1¼ cups) • 500g mix of salame Napoli, ham & provolone (1.1 lb) • 60g butter or oil (4 tbsp) • 15g salt (1 tbsp) • 15g sugar (1 tbsp) • 2.5g black pepper (½ tsp) • 7g dry yeast (2 tsp) • 4 boiled eggs How to make it: Dissolve the yeast in all the water and let it activate for 5–10 minutes. In a bench mixer, combine flour, salt, pepper, butter, sugar, and half of the yeast water, and mix until it starts to come together. Once combined, add the remaining water and let the machine work for about 10–12 minutes until smooth and elastic. Boil the eggs and cut meats and cheese into even cubes. Fold the dough a few times, place it in a floured bowl, cover, and let rise until doubled in size. Roll out the dough into a rectangle about 5mm thick, brush lightly with water, and spread meats, eggs, and cheese evenly. Roll it up tightly, cut into equal pieces, brush with an egg-and-cream wash, and bake at 220°C / 430°F for 25–30 minutes until golden. Serve warm — soft inside, slightly crisp outside, and full of Napoli’s flavour. Find more authentic Italian recipes at 👉 www.cookingwithtucci.com 👉 Support my work or buy me a coffee ☕ at ko-fi.com/cookingwithtucci #cookingwithtucci #panininalpoletani #neapolitanfood #italianstreetfood #napolifood

the way you say my name —

the way you say my name —

Áo đẹp quá nèe 😍 #tiktokshop #muataitiktokshop

Áo đẹp quá nèe 😍 #tiktokshop #muataitiktokshop

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