<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>marcogirosi cookbook &#187; acciughe</title>
	<atom:link href="http://www.girosi.com/tag/acciughe/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.girosi.com</link>
	<description>la cucina che vuoi nel posto che vuoi</description>
	<lastBuildDate>Tue, 31 Jan 2012 22:16:40 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
		<item>
		<title>pesto di broccoli</title>
		<link>http://www.girosi.com/2011/03/pesto-di-broccoli/</link>
		<comments>http://www.girosi.com/2011/03/pesto-di-broccoli/#comments</comments>
		<pubDate>Wed, 23 Mar 2011 13:06:55 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pasta, riso e zuppe]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[verdure]]></category>
		<category><![CDATA[acciughe]]></category>
		<category><![CDATA[broccoli]]></category>
		<category><![CDATA[condimento]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[sugo]]></category>

		<guid isPermaLink="false">http://www.girosi.com/?p=554</guid>
		<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>
		<wfw:commentRss>http://www.girosi.com/2011/03/pesto-di-broccoli/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>parmigiana di fiori di zucca</title>
		<link>http://www.girosi.com/2010/05/parmigiana-di-fiori-di-zucca/</link>
		<comments>http://www.girosi.com/2010/05/parmigiana-di-fiori-di-zucca/#comments</comments>
		<pubDate>Mon, 24 May 2010 07:34:56 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[antipasti]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[verdure]]></category>
		<category><![CDATA[acciughe]]></category>
		<category><![CDATA[fiori di zucca]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[uova]]></category>

		<guid isPermaLink="false">http://www.girosi.com/?p=468</guid>
		<description><![CDATA[fiori di zucca 6 mozzarella 1 da 125 gr acciughe sottolio 6 pane da tramezzini 6 fette uova 1 latte 1/2 bicchiere Pulire i fiori di zucca dai pistilli, sciacquarli rapidamente con acqua fredda ed asciugarli bene con carta da]]></description>
		<wfw:commentRss>http://www.girosi.com/2010/05/parmigiana-di-fiori-di-zucca/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>fiori di zucca ripieni in sfoglia</title>
		<link>http://www.girosi.com/2010/05/fiori-di-zucca-ripieni-in-sfoglia/</link>
		<comments>http://www.girosi.com/2010/05/fiori-di-zucca-ripieni-in-sfoglia/#comments</comments>
		<pubDate>Mon, 17 May 2010 11:15:37 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[antipasti]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[acciughe]]></category>
		<category><![CDATA[fiori di zucca]]></category>
		<category><![CDATA[mozzarella]]></category>

		<guid isPermaLink="false">http://www.girosi.com/?p=458</guid>
		<description><![CDATA[fiori di zucca 6 mozzarella 1 da 125 gr acciughe sottolio 6 pasta sfoglia uova 1 farina Pulire i fiori di zucca dai pistilli, sciacquarli rapidamente con acqua fredda ed asciugarli bene con carta da cucina. Riempire cisacun fiore con]]></description>
		<wfw:commentRss>http://www.girosi.com/2010/05/fiori-di-zucca-ripieni-in-sfoglia/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>bagna caôda virtuale</title>
		<link>http://www.girosi.com/2010/01/bagna-caoda-virtuale/</link>
		<comments>http://www.girosi.com/2010/01/bagna-caoda-virtuale/#comments</comments>
		<pubDate>Thu, 28 Jan 2010 08:47:36 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[antipasti]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[acciughe]]></category>
		<category><![CDATA[aglio]]></category>
		<category><![CDATA[bagna caôda]]></category>
		<category><![CDATA[barbabietola]]></category>
		<category><![CDATA[carote]]></category>
		<category><![CDATA[finocchi]]></category>
		<category><![CDATA[panna]]></category>
		<category><![CDATA[patate]]></category>
		<category><![CDATA[verdura]]></category>
		<category><![CDATA[verdure]]></category>

		<guid isPermaLink="false">http://www.girosi.com/?p=377</guid>
		<description><![CDATA[per 4 persone: per le verdure: finocchi 2 carote 4 barbabietola 1 patate 1 topinambur 3 olio extravergine di oliva sale pepe per la bagna caoda: aglio 6 spicchi acciughe sottolio 4 panna 100ml latte 100ml olio extravergine di oliva]]></description>
		<wfw:commentRss>http://www.girosi.com/2010/01/bagna-caoda-virtuale/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
	</channel>
</rss>

