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	<title>marcogirosi cookbook &#187; pasta</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>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 (tenendone da parte 2 0 3 cucchiaini)  ed un paio di cucchiai di acqua tiepida. [...]]]></description>
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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>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[besciamella]]></category>
		<category><![CDATA[carote]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[patate]]></category>
		<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, lasciandole leggermente croccanti. Tagliare a cubetti la provola afffumicata. Preparare circa 1 litro di besciamella [...]]]></description>
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		<title>Farro con polipo e melone</title>
		<link>http://www.girosi.com/2008/08/farro-con-polipo-e-melone/</link>
		<comments>http://www.girosi.com/2008/08/farro-con-polipo-e-melone/#comments</comments>
		<pubDate>Thu, 14 Aug 2008 09:26:59 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pasta, riso e zuppe]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[farro]]></category>
		<category><![CDATA[melone]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[polipo]]></category>
		<category><![CDATA[riso e zuppe]]></category>

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		<description><![CDATA[farro - 200 gr polipo - 800 gr circa da crudo melone - 1/2 prezzemolo Cuocere il farro in abbondante acqua salata per circa 40 minuti, scolarlo e raffreddarlo sotto l&#8217;acqua fredda per fermare la cottura. Cuocere il polipo per circa 1/2 ora in acqua bollente, scolarlo, raffreddarlo e tagliarlo a pezzi piccoli. Pulire e [...]]]></description>
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		<title>Fregola con vongole, pomodori e pesto</title>
		<link>http://www.girosi.com/2008/08/fregola-con-vongole-pomodori-e-pesto/</link>
		<comments>http://www.girosi.com/2008/08/fregola-con-vongole-pomodori-e-pesto/#comments</comments>
		<pubDate>Thu, 14 Aug 2008 09:21:43 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pasta, riso e zuppe]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[fregola]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[riso e zuppe]]></category>
		<category><![CDATA[vongole]]></category>

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		<description><![CDATA[fregola - 150 gr vongole - 500 gr sgusciate pomodori - 2 medi per il pesto basilico - 10 foglie pinoli - una manciatina aglio - 1 spicchio olio extra vergine di oliva Cuocere la fregola in abbondante acqua salata per circa 6 minuti, scolarla e raffreddarla sotto l&#8217;acqua fredda per interrompere la cottura. Sbollentare [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<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>

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		<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>
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