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		<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>
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					<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>
		
		
		
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		<title>Bastoncini di pesce</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 18 Jul 2024 08:15:31 +0000</pubDate>
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					<description><![CDATA[Ingredienti 1 kg di baccalà o pesce bianco 15 g di sale 300 g di panko 400 g di uovo 100 g di farina Preparazione Pulisci [&#8230;]]]></description>
		
		
		
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		<title>Merluzzo in salsa verde e le sue kokotxas a bassa temperatura</title>
		<link>https://www.sous-vide.cooking/it/merluzzo-in-salsa-verde-e-le-sue-kokotxas-a-bassa-temperatura/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Apr 2024 07:40:32 +0000</pubDate>
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		<category><![CDATA[bacalao]]></category>
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					<description><![CDATA[Ingredienti: 200 gr di lombo di merluzzo dissalato 15 gr di olio di oliva 180 gr di salsa velouté di pesce 5 gr di prezzemolo fresco [&#8230;]]]></description>
		
		
		
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		<title>Tonno in escabeche</title>
		<link>https://www.sous-vide.cooking/it/tonno-in-escabeche/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 07 Nov 2023 09:25:10 +0000</pubDate>
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		<category><![CDATA[tonno]]></category>
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					<description><![CDATA[Ingredienti: 400 gr di lombo di tonno fresco di Getaria 8 gr di sale 600 gr di olio all&#8217;aglio 200 gr di aceto di Jerez 100 [&#8230;]]]></description>
		
		
		
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		<title>Tonno con salsa ai peperoni piquillo aromatizzata e riduzione di inchiostro di calamaro</title>
		<link>https://www.sous-vide.cooking/it/bonito-con-salsa-ai-peperoni-piquillo-aromatizzata-e-riduzione-di-inchiostro-di-calamaro/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 26 Oct 2023 09:25:19 +0000</pubDate>
				<category><![CDATA[Pesce]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24084</guid>

					<description><![CDATA[Ingredienti: 100g di tonno fresco 300g di peperoni piquillo 60g di olio d&#8217;aglio 10g di aglio pelato 2g di pepe d&#8217;espelette 300g di vellutata di pesce [&#8230;]]]></description>
		
		
		
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		<title>Sogliola alla mugnaia</title>
		<link>https://www.sous-vide.cooking/it/sogliola-alla-mugnaia/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 02 Jun 2022 09:36:50 +0000</pubDate>
				<category><![CDATA[Pesce]]></category>
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		<category><![CDATA[sogliola]]></category>
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					<description><![CDATA[Ingredienti: 150&#160;g di filetto di sogliola pulito 80 g di burro un po&#8217; tostato 15 g di succo di limone 20 g di brodo di pesce [&#8230;]]]></description>
		
		
		
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		<title>Triglia con mandarino e coriandolo</title>
		<link>https://www.sous-vide.cooking/it/traglia-con-mandarino-e-coriandolo/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 26 May 2022 09:42:00 +0000</pubDate>
				<category><![CDATA[Pesce]]></category>
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					<description><![CDATA[Ingredienti: 1 filetto di triglia 50 g di coriandolo 1 mandarino 150 g di zucchero 150 g di sale 5 g di cardamomo 200 g di [&#8230;]]]></description>
		
		
		
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		<title>Ventresca di tonno rosso con salsa agropiccante</title>
		<link>https://www.sous-vide.cooking/it/ventresca-di-tonno-rosso-con-salsa-agropiccante/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 05 May 2022 10:03:31 +0000</pubDate>
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					<description><![CDATA[Ingredienti: 200&#160;g di ventresca di tonno rosso 60&#160;g di burro 20&#160;g di gochujang 10&#160;g di soia 30&#160;g di mirin 100&#160;g di ketchup 10 g di aglio [&#8230;]]]></description>
		
		
		
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		<title>Tonno confit sottovuoto con sottaceti</title>
		<link>https://www.sous-vide.cooking/it/tonno-confit-sottovuoto-con-sottaceti/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 28 Sep 2021 10:00:26 +0000</pubDate>
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		<category><![CDATA[receta]]></category>
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					<description><![CDATA[Ingredienti: 500 g di palamita di stagione 2 cetrioli sottaceti Un pezzo di scorza di limone in salamoia 20 g di sottaceti alla tedesca 10 g [&#8230;]]]></description>
		
		
		
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		<title>Conserva di sgombro alle erbe</title>
		<link>https://www.sous-vide.cooking/it/conserva-di-sgombro-alle-erbe/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 20 Jul 2021 09:08:39 +0000</pubDate>
				<category><![CDATA[Pesce]]></category>
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					<description><![CDATA[Ingredienti: 700 g di sgombro freschissimo Q. b. di olio di oliva 3 spicchi di aglio 1 rametto di timo Scorza di limone Grani di pepe [&#8230;]]]></description>
		
		
		
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