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	<title>marcogirosi cookbook &#187; riso e zuppe</title>
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	<description>la cucina che vuoi nel posto che vuoi</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]]></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]]></description>
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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>

		<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]]></description>
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		<title>Ravioli di sgombro e colatura di alici</title>
		<link>http://www.girosi.com/2008/05/ravioli-di-sgombro-con-colatura-di-alici/</link>
		<comments>http://www.girosi.com/2008/05/ravioli-di-sgombro-con-colatura-di-alici/#comments</comments>
		<pubDate>Fri, 16 May 2008 12:24:40 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pasta, riso e zuppe]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[alici]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[riso e zuppe]]></category>
		<category><![CDATA[sgombri]]></category>

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		<description><![CDATA[per la pasta farina tipo 00 200 g uova 2 olio acqua per la farcia sgombri 3 di media grandezza ricotta 1/2 scorza di 1/2 limone olio / sale / pepe per il condimento colatura di alici 4/5 cucchiai olio]]></description>
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		<title>Orzo mantecato con ortiche e caprino fresco</title>
		<link>http://www.girosi.com/2008/05/orzo-mantecato-con-ortiche-e-caprino-fresco/</link>
		<comments>http://www.girosi.com/2008/05/orzo-mantecato-con-ortiche-e-caprino-fresco/#comments</comments>
		<pubDate>Tue, 13 May 2008 06:21:20 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[pasta, riso e zuppe]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[formaggio]]></category>
		<category><![CDATA[ortiche]]></category>
		<category><![CDATA[orzo]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[riso e zuppe]]></category>
		<category><![CDATA[verdure]]></category>

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		<description><![CDATA[orzo perlato 80g brodo vegetale qb scalogno, piccolo 1 ortiche fresche (giovani) 1 mazzetto piccolo caprino fresco (tipo spalmabile) 35g sale &#38; pepe Tritare finemente lo scalogno. In un pentolino, versare l’orzo insieme allo scalogno e a una presa di]]></description>
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