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	<title>marcogirosi cookbook &#187; nocciole</title>
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	<link>http://www.girosi.com</link>
	<description>la cucina che vuoi nel posto che vuoi</description>
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		<title>affogato al caffè</title>
		<link>http://www.girosi.com/2011/03/affogato-al-caffe/</link>
		<comments>http://www.girosi.com/2011/03/affogato-al-caffe/#comments</comments>
		<pubDate>Mon, 28 Mar 2011 05:12:49 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[albume]]></category>
		<category><![CDATA[caffè]]></category>
		<category><![CDATA[nocciole]]></category>
		<category><![CDATA[panna]]></category>
		<category><![CDATA[torrone]]></category>

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		<description><![CDATA[panna 200 gr zucchero 100 gr torrone 100 gr nocciole 50 gr caffè espresso 4 tazzine albume 1 sale Sciogliere lo zucchero sul fuoco portandolo a 112°. Montare a neve l&#8217;albume con un pizzico di sale e, continuando a montare,]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>tagliatelle al profumo di nutella</title>
		<link>http://www.girosi.com/2010/04/tagliatelle-al-profumo-di-nutella/</link>
		<comments>http://www.girosi.com/2010/04/tagliatelle-al-profumo-di-nutella/#comments</comments>
		<pubDate>Fri, 16 Apr 2010 11:14:37 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pasta, riso e zuppe]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[cacao]]></category>
		<category><![CDATA[nocciole]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[tagliatelle]]></category>
		<category><![CDATA[uova]]></category>

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		<description><![CDATA[per la pasta uova 3 farina 00 300 gr cacao amaro 50 gr sale per il condimento pancetta 1oo gr burro nocciole piemonte 50 gr sale pepe Disporre la farina a fontana sulla spianatoia, aggiungere nell&#8217;incavo le uova, il cacao]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Agnello in due cotture</title>
		<link>http://www.girosi.com/2010/03/agnello-in-due-cotture/</link>
		<comments>http://www.girosi.com/2010/03/agnello-in-due-cotture/#comments</comments>
		<pubDate>Mon, 29 Mar 2010 12:35:20 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[carne]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[agnello]]></category>
		<category><![CDATA[nocciole]]></category>
		<category><![CDATA[pasqua]]></category>
		<category><![CDATA[pistacchi]]></category>
		<category><![CDATA[senape]]></category>

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		<description><![CDATA[cosciotto di agnello da latte 1 costine di agnello da latte 12 vino bianco 1 bicchiere senape 2 cucchiaini timo rosmarino aglio 2 1/2 spicchi cipolla 1 sedano 1 costa carota 1 uova 1 prezzemolo pistacchi 50 gr nocciole 50]]></description>
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		<slash:comments>0</slash:comments>
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		<title>baci di dama</title>
		<link>http://www.girosi.com/2010/02/baci-di-dama/</link>
		<comments>http://www.girosi.com/2010/02/baci-di-dama/#comments</comments>
		<pubDate>Wed, 03 Feb 2010 13:34:20 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[biscotti]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[cacao]]></category>
		<category><![CDATA[nocciole]]></category>
		<category><![CDATA[uova]]></category>

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		<description><![CDATA[ecco qua&#8230;puntata numero 2: i baci di dama. Originari della città di Tortona (AL), conservano ancora oggi la loro forma accoppiata (da cui il nome) e la loro ricetta originale. Volendo si può aggiungere a metà dell&#8217;impasto del cacao amaro]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Torta di nocciole piemonte</title>
		<link>http://www.girosi.com/2008/09/torta-di-nocciole/</link>
		<comments>http://www.girosi.com/2008/09/torta-di-nocciole/#comments</comments>
		<pubDate>Mon, 08 Sep 2008 15:25:02 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[nocciole]]></category>
		<category><![CDATA[torte]]></category>
		<category><![CDATA[uova]]></category>

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		<description><![CDATA[uova 4 nocciole piemonte 200 gr zucchero 150 gr Montare i tuorli con 100 gr. di zucchero e aggiungere all&#8217;impasto le nocciole tritate con 50 gr. di zucchero. Unire gli albumi montati a neve ben ferma. Versare in una teglia]]></description>
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		<slash:comments>3</slash:comments>
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