<?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; cipolla</title>
	<atom:link href="http://www.girosi.com/tag/cipolla/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.girosi.com</link>
	<description>la cucina che vuoi nel posto che vuoi</description>
	<lastBuildDate>Sun, 29 Aug 2010 15:29:23 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.1</generator>
		<item>
		<title>tartare di gamberi al profumo di zenzero</title>
		<link>http://www.girosi.com/2010/08/tartare-di-gamberi-al-profumo-di-zenzero/</link>
		<comments>http://www.girosi.com/2010/08/tartare-di-gamberi-al-profumo-di-zenzero/#comments</comments>
		<pubDate>Thu, 26 Aug 2010 16:01:32 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[antipasti]]></category>
		<category><![CDATA[pesce]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[carote]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[gamberi]]></category>
		<category><![CDATA[sedano]]></category>
		<category><![CDATA[zenzero]]></category>

		<guid isPermaLink="false">http://www.girosi.com/?p=477</guid>
		<description><![CDATA[gamberi 500gr carote 1 sedano 1 gambo cipolla 1/2 olio extravergine di oliva zenzero sale halen mon pepe Sgusciare i gamberi ed eliminare il filo dell&#8217;intestino e poi tagliarli a cubetti di circa 1/2 centimetro. Tagliare le carote, il sedano e la cipolla a listarelle e poi a cubettini molto piccoli. Mescolare il tutto, aggiungere [...]]]></description>
		<wfw:commentRss>http://www.girosi.com/2010/08/tartare-di-gamberi-al-profumo-di-zenzero/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Le melanzane di nicole</title>
		<link>http://www.girosi.com/2009/10/le-melanzane-di-nicole/</link>
		<comments>http://www.girosi.com/2009/10/le-melanzane-di-nicole/#comments</comments>
		<pubDate>Thu, 15 Oct 2009 07:47:08 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[antipasti]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[maionese]]></category>
		<category><![CDATA[melanzane]]></category>

		<guid isPermaLink="false">http://www.girosi.com/?p=214</guid>
		<description><![CDATA[melanzane 2 cipolla rossa 1 maionese 2 cucchiai Mettere le melanzane a cuocere intere e con la buccia direttamente sul fornello per circa 10/15 minuti, girandole di tanto in tanto (occhio alle dita!) &#8211; sono pronte quando la buccia &#8220;esplode&#8221; e la polpa all&#8217;interno risulta quasi completamente disfatta. Fare raffreddare un poco e rimuovere delicatamente [...]]]></description>
		<wfw:commentRss>http://www.girosi.com/2009/10/le-melanzane-di-nicole/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Vol au vent di zucca con cipolle caramellate</title>
		<link>http://www.girosi.com/2009/10/vol-au-vent-di-zucca-con-cipolle-caramellate/</link>
		<comments>http://www.girosi.com/2009/10/vol-au-vent-di-zucca-con-cipolle-caramellate/#comments</comments>
		<pubDate>Wed, 14 Oct 2009 08:08:43 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[antipasti]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[sfoglia]]></category>
		<category><![CDATA[uvetta]]></category>
		<category><![CDATA[zucca]]></category>

		<guid isPermaLink="false">http://www.girosi.com/?p=204</guid>
		<description><![CDATA[vol au vent 8 zucca 200 gr ricotta 50 gr cipolla bionda 1/2 zenzero scorza di limone scorza di arancia sale pepe cipolle rosse 2 uva passa una ventina di acini aceto 3 cucchiai zucchero 3 cucchiai In una padella fare soffriggere la cipolla tagliata sottile in poco olio, sfumare con il vino bianco ed [...]]]></description>
		<wfw:commentRss>http://www.girosi.com/2009/10/vol-au-vent-di-zucca-con-cipolle-caramellate/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gazpacho andaluso</title>
		<link>http://www.girosi.com/2008/08/gazpacho-andaluso/</link>
		<comments>http://www.girosi.com/2008/08/gazpacho-andaluso/#comments</comments>
		<pubDate>Wed, 13 Aug 2008 08:11:58 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pasta, riso e zuppe]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[cetrioli]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[peperoni]]></category>
		<category><![CDATA[pomodori]]></category>
		<category><![CDATA[riso e zuppe]]></category>

		<guid isPermaLink="false">http://www.girosi.com/?p=26</guid>
		<description><![CDATA[per il gazpacho pomodori &#8211; da sugo abbastanza maturi 750 gr cetrioli - 1 piccolo aglio &#8211; 1 spicchio cipolla &#8211; 1 rossa media aceto &#8211; di vino bianco 2 cucchiai circa olio &#8211; extravergine di oliva 4 cucchiai circa pane &#8211; 4 grosse fette sale e pepe &#8211; q.b. per l&#8217;accompagnamento cetrioli &#8211; a [...]]]></description>
		<wfw:commentRss>http://www.girosi.com/2008/08/gazpacho-andaluso/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
