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	<title>marcogirosi cookbook &#187; mozzarella</title>
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	<description>la cucina che vuoi nel posto che vuoi</description>
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		<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>
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		<category><![CDATA[verdure]]></category>
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		<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>
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		<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>
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		<title>Lasagnette di verdura e provola affumicata</title>
		<link>http://www.girosi.com/2009/10/lasagnette-di-verdura-e-provola-affumicata/</link>
		<comments>http://www.girosi.com/2009/10/lasagnette-di-verdura-e-provola-affumicata/#comments</comments>
		<pubDate>Wed, 14 Oct 2009 08:23:28 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pasta, riso e zuppe]]></category>
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		<category><![CDATA[besciamella]]></category>
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		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[pasta]]></category>
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		<category><![CDATA[piselli]]></category>
		<category><![CDATA[provola affumicata]]></category>

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		<description><![CDATA[carote 3 patate 2 piselli 200 gr provola affumicata 200 gr besciamella 1 litro mozzarella 125 gr. pasta per lasagne 4 fogli Tagliare le carote e le patate a piccoli cubetti, pulire i piselli e cuocere le verdure a vapore,]]></description>
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		<title>Sushi per 5 formaggi</title>
		<link>http://www.girosi.com/2008/11/sushi-per-5-formaggi/</link>
		<comments>http://www.girosi.com/2008/11/sushi-per-5-formaggi/#comments</comments>
		<pubDate>Mon, 10 Nov 2008 12:49:32 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[antipasti]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[erbette]]></category>
		<category><![CDATA[fagiolini]]></category>
		<category><![CDATA[formaggio]]></category>
		<category><![CDATA[fragole]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[peperoni]]></category>
		<category><![CDATA[primo sale]]></category>
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		<description><![CDATA[per la base fagiolini 160 (circa 500 gr) tipo 1 fragole 4 grandi mozzarella di bufala 1 piccola tipo 2 ricotta 40 gr olio extravergine di oliva pan carrè 1 fetta gorgonzola 20 gr tipo 3 panna 10 gr primo]]></description>
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		<title>Gelo di pomodoro e mozzarella</title>
		<link>http://www.girosi.com/2008/08/gelo-di-pomodoro-e-mozzarella/</link>
		<comments>http://www.girosi.com/2008/08/gelo-di-pomodoro-e-mozzarella/#comments</comments>
		<pubDate>Tue, 19 Aug 2008 10:10:58 +0000</pubDate>
		<dc:creator>marco</dc:creator>
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		<category><![CDATA[basilico]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[pomodoro]]></category>

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		<description><![CDATA[pomodori 2 maturi mozzarella 120 gr basilico 10 foglie gelatina 3 fogli Sbollentare i pomodori, pelarli e eliminare i semi. Frullare la polpa del pomodoro regolando di sale, scaldarla ed unire 2 fogli di gelatina, precedentemente ammollati in acqua fredda.]]></description>
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