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	<title>marcogirosi cookbook &#187; ricette</title>
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	<description>la cucina che vuoi nel posto che vuoi</description>
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		<title>zucchine e moscardini allo zenzero</title>
		<link>http://www.girosi.com/2011/06/zucchine-e-moscardini-allo-zenzero/</link>
		<comments>http://www.girosi.com/2011/06/zucchine-e-moscardini-allo-zenzero/#comments</comments>
		<pubDate>Tue, 21 Jun 2011 06:57:28 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pesce]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[verdure]]></category>
		<category><![CDATA[moscardini]]></category>
		<category><![CDATA[pomodoro]]></category>
		<category><![CDATA[zenzero]]></category>
		<category><![CDATA[zucchine]]></category>

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		<description><![CDATA[zucchine 4 moscardini 500 gr pomodoro 2 zenzero fresco 3 cm circa peperoncino fresco aglio sale olio extravergine di oliva Pulire i moscardini, dividendo i tentacoli dalla sacca e tagliarli a rondelle. Lavare e spuntare le zucchine e poI tagliArle]]></description>
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		<slash:comments>1</slash:comments>
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		<title>cuore caldo con salsa mou</title>
		<link>http://www.girosi.com/2011/06/cuore-caldo-con-salsa-mou/</link>
		<comments>http://www.girosi.com/2011/06/cuore-caldo-con-salsa-mou/#comments</comments>
		<pubDate>Thu, 02 Jun 2011 10:07:35 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[burro]]></category>
		<category><![CDATA[cioccolato]]></category>
		<category><![CDATA[cuore caldo]]></category>
		<category><![CDATA[farina]]></category>
		<category><![CDATA[panna]]></category>
		<category><![CDATA[salsa mou]]></category>
		<category><![CDATA[tortino]]></category>
		<category><![CDATA[uova]]></category>

		<guid isPermaLink="false">http://www.girosi.com/?p=668</guid>
		<description><![CDATA[zucchero 30 gr. cioccolato fondente 70% 100 gr burro 70 gr. uova 1 + 2 tuorli farina 15 gr. per la salsa mou zucchero 100 gr vino bianco 2 cucchiai panna 2 cucchiai Montare a lungo l&#8217;uovo, i tuorli e]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>guancia all&#8217;Aglianico e i suoi profumi</title>
		<link>http://www.girosi.com/2011/06/guancia-allaglianico-e-i-suoi-profumi/</link>
		<comments>http://www.girosi.com/2011/06/guancia-allaglianico-e-i-suoi-profumi/#comments</comments>
		<pubDate>Wed, 01 Jun 2011 15:01:11 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[carne]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[aglianico]]></category>
		<category><![CDATA[cacao]]></category>
		<category><![CDATA[cannella]]></category>
		<category><![CDATA[ciliege]]></category>
		<category><![CDATA[guancia di vitello]]></category>
		<category><![CDATA[lamponi]]></category>
		<category><![CDATA[liquirizia]]></category>
		<category><![CDATA[mirtilli]]></category>
		<category><![CDATA[more]]></category>
		<category><![CDATA[vaniglia]]></category>

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		<description><![CDATA[beh, visto che da ieri è tornato l&#8217;inverno,  mi sembra che sia l&#8217;occasione di proporre questo piatto ricco di profumi: la marinatura infatti è fatta, oltre che con il vino, utilizzando i profumi del bouquet dell&#8217;Aglianico. guancia di vitello 4]]></description>
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		<slash:comments>3</slash:comments>
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		<title>tartare di gamberi, bloody mary e cetriolo</title>
		<link>http://www.girosi.com/2011/05/tartare-di-gamberi-bloody-mary-e-cetriolo/</link>
		<comments>http://www.girosi.com/2011/05/tartare-di-gamberi-bloody-mary-e-cetriolo/#comments</comments>
		<pubDate>Thu, 26 May 2011 05:05:49 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[antipasti]]></category>
		<category><![CDATA[pesce]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[bloody mary]]></category>
		<category><![CDATA[gamberi]]></category>
		<category><![CDATA[pomodoro]]></category>
		<category><![CDATA[tartare]]></category>

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		<description><![CDATA[gamberi rossi 24 cetrioli 1 carote 2 scalogno 1 sedano 1 gambo lime 1 succo di pomodoro 200 ml salsa Worchester tabasco sale vodka Prepare un classico Bloody Mary, condendo il succo di pomodoro secondo il proprio gusto con alcune]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>una sacher al bicchiere</title>
		<link>http://www.girosi.com/2011/05/una-sacher-al-bicchiere/</link>
		<comments>http://www.girosi.com/2011/05/una-sacher-al-bicchiere/#comments</comments>
		<pubDate>Mon, 23 May 2011 07:05:00 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[albicocche]]></category>
		<category><![CDATA[cioccolato]]></category>
		<category><![CDATA[panna]]></category>
		<category><![CDATA[ricette con il cioccolato]]></category>
		<category><![CDATA[torta]]></category>

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		<description><![CDATA[panna 700 ml cioccolato fondente 600 gr burro 210 gr zucchero 160 gr vaniglia 1 bacello albicocche 200 gr. limone 1 cacao amaro 50 gr cardamomo 1 seme In una pentola mettere le albicocche  private del nocciolo e tagliate a]]></description>
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