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		<title>Riso nero con begihandi</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 14 Nov 2024 08:21:45 +0000</pubDate>
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					<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>
		
		
		
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		<title>Calamari al nero di seppia</title>
		<link>https://www.sous-vide.cooking/it/calamari-al-nero-di-seppia/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Jul 2024 08:32:12 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
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					<description><![CDATA[Ingredienti 1 calamaro 1 peperone verde 1 cipollotto 1 spicchio d&#8217;aglio 50 g di brandy 50 g di vino bianco 30 g di nero di seppia [&#8230;]]]></description>
		
		
		
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		<title>Aragosta al burro di annatto</title>
		<link>https://www.sous-vide.cooking/it/aragosta-al-burro-di-annatto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 21 Nov 2023 09:13:52 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
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					<description><![CDATA[Ingredienti: 300 gr di coda di aragosta cruda 110 gr di burro 55 gr di annatto 2 gr di pepe nero 3 gr di sale 45 [&#8230;]]]></description>
		
		
		
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		<title>Brodo chiarificato di gamberone arrosto</title>
		<link>https://www.sous-vide.cooking/it/brodo-chiarificato-di-gamberone-arrosto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 May 2023 09:10:19 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
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					<description><![CDATA[Ingredienti: 2 l di acqua 200 g di cipolla 200 g di porro 20 g di spicchi d’aglio 350 g di teste di gamberi con la [&#8230;]]]></description>
		
		
		
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		<title>Capesante a 70ºC</title>
		<link>https://www.sous-vide.cooking/it/capesante-a-70oc/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 20 Dec 2022 09:12:51 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[receta]]></category>
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					<description><![CDATA[Ingredienti Pomodori ciliegini aromatizzati: 70 g di pomodori ciliegini colorati 25 g di olio d’oliva 5 g di foglie di basilico 5 g di origano fresco [&#8230;]]]></description>
		
		
		
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		<title>Royal di crema di frutti di mare</title>
		<link>https://www.sous-vide.cooking/it/royal-di-crema-di-frutti-di-mare/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 27 Jul 2021 09:00:59 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
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					<description><![CDATA[Ingredienti 400 g di zuppa di frutti di mare (è possibile sostituire con qualsiasi purè o crema) 250&#160;g di panna 150 g di tuorlo pastorizzato 1 [&#8230;]]]></description>
		
		
		
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		<title>Cozze marinate sottovuoto</title>
		<link>https://www.sous-vide.cooking/it/cozze-marinate-sottovuoto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 25 May 2021 10:07:38 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[receta]]></category>
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					<description><![CDATA[Ingredienti: 500 g di cozze ben pulite 1 cipolla 30 g di pomodoro fritto 50 g di vino bianco 50 g di aceto 50 g di [&#8230;]]]></description>
		
		
		
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		<title>Lobster roll (Sandwich all&#8217;astice)</title>
		<link>https://www.sous-vide.cooking/it/lobster-roll-sandwich-allastice/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Mon, 28 Dec 2020 10:00:09 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
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					<description><![CDATA[Ingredienti 2 code di astice sgusciate 20 g di burro Erba cipollina 2 cucchiai di maionese 2 cucchiai di succo di limone 10 g di scalogno [&#8230;]]]></description>
		
		
		
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		<title>Capesante con cavolfiore e senape</title>
		<link>https://www.sous-vide.cooking/it/capesante-con-cavolfiore-e-senape/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 26 Nov 2019 11:05:05 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
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		<category><![CDATA[receta]]></category>
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					<description><![CDATA[Ingredienti: 5 capesante Un cavolfiore 30 g di zenzero 30 g di semi di senape 50 g di burro 1 spicchio d’aglio Sale Pepe Olio Preparazione: [&#8230;]]]></description>
		
		
		
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		<title>Cannolicchi in salsa agli agrumi</title>
		<link>https://www.sous-vide.cooking/it/cannolicchi-in-salsa-agli-agrumi/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Fri, 19 Jul 2019 10:00:01 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
		<category><![CDATA[Ricette]]></category>
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					<description><![CDATA[Ingredienti: 300 g di cannolicchi freschi 50 g di sale 1.000 g di acqua fredda Per la salsa agli agrumi: 80 g di acqua naturale dei [&#8230;]]]></description>
		
		
		
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