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	<title>marcogirosi cookbook &#187; verdure</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>
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		<pubDate>Tue, 21 Jun 2011 06:57:28 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pesce]]></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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		<title>pesto di melanzane e mandorle</title>
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		<pubDate>Mon, 28 Mar 2011 07:12:58 +0000</pubDate>
		<dc:creator>marco</dc:creator>
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		<description><![CDATA[melanzana 1 cipolla 1/2 mandorle 50 gr basilico 10 foglie parmigiano 50 gr olio extra vergine sale Tritare la cipolla e farla imbiondire in una padella con l&#8217;olio. Aggiungere la melanzana ridotta a cubetti e cucere per una decina di]]></description>
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		<title>pesto di spinaci</title>
		<link>http://www.girosi.com/2011/03/pesto-di-spinaci/</link>
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		<pubDate>Wed, 23 Mar 2011 13:14:38 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pasta, riso e zuppe]]></category>
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		<description><![CDATA[spinaci 200 gr gherigli di noce 30 gr pomodorini secchi 3 formaggio caprino 80 gr parmigiano 50 gr sale pepe olio extra vergine di oliva Lavare accuratamente gli spinaci e metterli in una padella antiaderente con uno spicchio d&#8217;aglio. Cuocere]]></description>
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		<title>pesto di broccoli</title>
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		<pubDate>Wed, 23 Mar 2011 13:06:55 +0000</pubDate>
		<dc:creator>marco</dc:creator>
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		<category><![CDATA[ricette]]></category>
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		<description><![CDATA[broccoli 200 gr acciughe 6-7 olive nere denocciolate 8 aglio 1 spicchio mandorle pepe sale peperoncino olio extra vergine di oliva Cuocere i broccoli (meglio se a vapore) ed eliminare i gambi più grossi e duri. In una padella antiaderente]]></description>
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		<title>cappuccino di asparagi e crottin de chavignol</title>
		<link>http://www.girosi.com/2011/03/cappuccino-di-asparagi-e-crottin-de-chavignol/</link>
		<comments>http://www.girosi.com/2011/03/cappuccino-di-asparagi-e-crottin-de-chavignol/#comments</comments>
		<pubDate>Wed, 23 Mar 2011 11:40:31 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[antipasti]]></category>
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		<description><![CDATA[asparagi 300 gr patate 1 crottin de Chavignol 40 gr birra bianca 200 ml latte 100 ml Pulire gli asparagi, tagliarli a pezzetti e metterli in un pentolino con la patata sbucciata, il formaggio, la birra. Aggiungere acqua per coprire]]></description>
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