<?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>Ricette &#8211; Sous Vide Cooking</title>
	<atom:link href="https://www.sous-vide.cooking/it/category/ricette/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.sous-vide.cooking/it/</link>
	<description>All about Vacuum Cooking. Technique, Recipes, Equipment and more.</description>
	<lastBuildDate>Wed, 23 Sep 2026 08:36:46 +0000</lastBuildDate>
	<language>it-IT</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=5.9.20</generator>

<image>
	<url>https://www.sous-vide.cooking/wp-content/uploads/2020/02/favicon.ico</url>
	<title>Ricette &#8211; Sous Vide Cooking</title>
	<link>https://www.sous-vide.cooking/it/</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>Chutney di pera</title>
		<link>https://www.sous-vide.cooking/it/chutney-di-pera/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 07 Oct 2026 08:35:00 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Pera]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25337</guid>

					<description><![CDATA[Ingredienti 350 g di pera Blanquilla 20 g di pepe bianco 50 g di aceto di mele 15 g di cipolla in polvere 30 g di [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Confettura di prugne sottovuoto</title>
		<link>https://www.sous-vide.cooking/it/confettura-di-prugne-sottovuoto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Sep 2026 08:15:00 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Confettura]]></category>
		<category><![CDATA[Prugna]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricetta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25275</guid>

					<description><![CDATA[Ingredienti 500 g di prugne 200 g di zucchero 1 baccello di vaniglia Preparazione 1. Taglia le prugne e rimuovi i noccioli. 2. Inserisci le prugne [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Flan classico a 85 °C</title>
		<link>https://www.sous-vide.cooking/it/flan-classico-a-85-c/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 23 Sep 2026 08:40:00 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25217</guid>

					<description><![CDATA[Ingredienti 300 g di latte 160 g di uova 70 g di zucchero 3 g di baccello di vaniglia 60 g di zucchero per il caramello [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Quiche al pomodoro e basilico in vasetto</title>
		<link>https://www.sous-vide.cooking/it/quiche-al-pomodoro-e-basilico-in-vasetto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Fri, 18 Sep 2026 08:15:00 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25191</guid>

					<description><![CDATA[Ingredienti 265 g di uova 245 g di panna 2 g di sale 1 g di pepe 40 g di pomodorini cherry 5 g di basilico [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Confettura di mirtilli sottovuoto</title>
		<link>https://www.sous-vide.cooking/it/confettura-di-mirtilli-sottovuoto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 02 Sep 2026 21:15:00 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25142</guid>

					<description><![CDATA[Ingredienti 250 g di mirtilli 15 g di succo di limone 180 g di zucchero 6 g di scorza di limone grattugiata Preparazione 1. Lava i [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Riso nero con begihandi</title>
		<link>https://www.sous-vide.cooking/it/riso-nero-con-begihandi/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 14 Nov 2024 08:21:45 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Begihandi]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[riso]]></category>
		<category><![CDATA[Riso nero]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24913</guid>

					<description><![CDATA[Ingredienti: 450 g di begihandi (calamaro gigante) tagliato 220 g di cipolla 150 g di peperone verde 20 g di aglio sbucciato 14 g di nero [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Salmone impregnato alla barbabietola</title>
		<link>https://www.sous-vide.cooking/it/salmone-impregnato-alla-barbabietola/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 07 Nov 2024 10:45:52 +0000</pubDate>
				<category><![CDATA[Pesce]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Senza categoria]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[salmone]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24889</guid>

					<description><![CDATA[Ingredienti: 240 g di salmone pulito 180 g di barbabietola cotta 50 g di acqua 220 g di crème fraîche 3 g di sale 2 g [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Vitello tonnato</title>
		<link>https://www.sous-vide.cooking/it/vitello-tonnato/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Oct 2024 08:20:29 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[vitello]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24862</guid>

					<description><![CDATA[Ingredienti: Per la salsa 300 g di tonno al naturale 45 g di acciughe sotto sale 200 g di maionese 100 g di panna 30 g [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Macedonia e granita di frutta infusa</title>
		<link>https://www.sous-vide.cooking/it/macedonia-e-granita-di-frutta-infusa/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 22 Aug 2024 08:06:49 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24743</guid>

					<description><![CDATA[Ingredienti Frutta di stagione: 300 gr di frutta di stagione tagliata Sciroppo neutro: 1 litro d&#8217;acqua 130 gr di zucchero 5 gr di gelatina senza sapore [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Costine di bue a bassa temperatura con patatine fritte</title>
		<link>https://www.sous-vide.cooking/it/costine-di-bue-a-bassa-temperatura-con-patatine-fritte/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 14 Aug 2024 08:09:26 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[bassa temperatura]]></category>
		<category><![CDATA[bue]]></category>
		<category><![CDATA[costine]]></category>
		<category><![CDATA[patatine fritte]]></category>
		<category><![CDATA[ricette]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24727</guid>

					<description><![CDATA[Ingredienti 800 g costine di bue 500 g patate farinose sbucciate 200 g demi-glace 50 g senape in grani macinata 30 g pepe nero macinato Per [&#8230;]]]></description>
		
		
		
			</item>
	</channel>
</rss>
