<?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>Verdure &#8211; Sous Vide Cooking</title>
	<atom:link href="https://www.sous-vide.cooking/it/category/ricette/verdure/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>Thu, 21 Mar 2024 10:44:09 +0000</lastBuildDate>
	<language>it-IT</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=5.9.12</generator>

<image>
	<url>https://www.sous-vide.cooking/wp-content/uploads/2020/02/favicon.ico</url>
	<title>Verdure &#8211; Sous Vide Cooking</title>
	<link>https://www.sous-vide.cooking/it/</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>Insalata di zucca, feta e coriandolo</title>
		<link>https://www.sous-vide.cooking/it/insalata-di-zucca-feta-e-coriandolo/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 28 Mar 2024 09:35:04 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[coriandolo]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[Zucca]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24261</guid>

					<description><![CDATA[Ingredienti: 1 zucca tipo peanut 1 formaggio feta 20g di coriandolo 100g di olio d&#8217;oliva extravergine 30g di aceto di Jerez 10g di miele Preparazione: Pelare [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Porro con burrata e pesto</title>
		<link>https://www.sous-vide.cooking/it/porro-con-burrata-e-pesto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 21 Mar 2024 09:55:39 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[Burrata]]></category>
		<category><![CDATA[Porro]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24236</guid>

					<description><![CDATA[Ingredienti: 6 porri (solo la parte bianca) 1 burrata Pesto a piacere 40g di nocciola tritata Olio extravergine di oliva Sale Preparazione: Inizia pulendo i porri, [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Focaccia con aglio e olio al rosmarino</title>
		<link>https://www.sous-vide.cooking/it/focaccia-con-aglio-e-olio-al-rosmarino/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 20 Apr 2023 09:25:09 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[Focaccia]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=23854</guid>

					<description><![CDATA[Ingredienti: Per l’olio infuso di aglio e rosmarino: 70 g di olio di oliva delicato 20 g aglio fresco 5 g peperoncino 15 g timo 25 [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Melanzana sous-vide speziata</title>
		<link>https://www.sous-vide.cooking/it/melanzana-sous-vide-speziata/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 16 Jun 2022 09:37:21 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22949</guid>

					<description><![CDATA[Ingredienti: 1 melanzana 30 g di tajín 50 g di crème fraîche 3 g di cumino 2 g di zenzero 1 g di origano 5 g [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Millefoglie di patata e grasso di “txuleta” (bistecca)</title>
		<link>https://www.sous-vide.cooking/it/millefoglie-di-patata-e-grasso-di-txuleta-bistecca/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 14 Apr 2022 10:02:40 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[millefoglie]]></category>
		<category><![CDATA[patata]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22710</guid>

					<description><![CDATA[Ingredienti: 800&#160;g di patate 200&#160;g di grasso di “txuleta” (bistecca) fuso 10&#160;g di sale 4&#160;g di pepe Preparazione: Per preparare questa ricetta di millefoglie, cominciamo a [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Insalata russa marinata</title>
		<link>https://www.sous-vide.cooking/it/insalata-russa-marinata/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 24 Mar 2022 10:02:52 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22659</guid>

					<description><![CDATA[Ingredienti: 400&#160;g di patate 200&#160;g di carote 20&#160;g di vino oloroso 10&#160;g di aceto di Jerez Scorza di limone 50 g di erba cipollina 100&#160;g di [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Insalata di pomodori con essenza di pomodoro arrosto</title>
		<link>https://www.sous-vide.cooking/it/insalata-di-pomodori-con-essenza-di-pomodoro-arrosto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 17 Mar 2022 09:52:15 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22646</guid>

					<description><![CDATA[Ingredienti: 6 pomodori a pera 500&#160;ml di acqua 50&#160;g di olio d’oliva vergine 1 pomodoro d’insalata Erbe e germogli 2 piparras 10&#160;g di aceto di Jerez [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Cavoletti di Bruxelles con vinaigrette</title>
		<link>https://www.sous-vide.cooking/it/cavoletti-di-bruxelles-con-vinaigrette/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 10 Mar 2022 10:02:46 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[cavoletti di bruxelles]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricette]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22633</guid>

					<description><![CDATA[Ingredienti: 300&#160;g di cavoletti di Bruxelles 30&#160;g di olio d’oliva vergine Succo di una lima 50&#160;g di mirin 10&#160;g di zucchero 10&#160;g di aceto di sidro [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Cardo in sous-vide con crema di erba cipollina e prosciutto iberico</title>
		<link>https://www.sous-vide.cooking/it/cardo-in-sous-vide-con-crema-di-erba-cipollina-e-prosciutto-iberico/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 03 Mar 2022 09:50:03 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[cardo]]></category>
		<category><![CDATA[crema di erba cipollina]]></category>
		<category><![CDATA[prosciutto iberico]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22621</guid>

					<description><![CDATA[Ingredienti: 400&#160;g di cardo 2 erbe cipolline 50&#160;g di burro 200&#160;g di panna 100&#160;g di prosciutto iberico 2&#160;g di noce moscata Sale Pepe Preparazione: Per la [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Aglio confit sous-vide</title>
		<link>https://www.sous-vide.cooking/it/aglio-confit-sous-vide/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 17 Feb 2022 09:55:50 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22589</guid>

					<description><![CDATA[Ingredienti: 20 agli spellati 300 g di olio d’oliva 5 g di pepe in grani Timo fresco Preparazione: Per iniziare a preparare questa ricetta di aglio [&#8230;]]]></description>
		
		
		
			</item>
	</channel>
</rss>
