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		<title>Impara il sous-vide con Enrique Fleischmann e Sammic</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 15 Jul 2025 09:19:52 +0000</pubDate>
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					<description><![CDATA[Vuoi migliorare la conservazione dei tuoi prodotti? Ti interessa cucinare con maggiore precisione, rendimento e sicurezza alimentare? Cerchi di sfruttare al massimo le potenzialità delle tue [&#8230;]]]></description>
		
		
		
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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>
				<category><![CDATA[Frutti di mare]]></category>
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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>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>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>
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					<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>
		
		
		
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		<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>
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					<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>
		
		
		
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		<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>
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					<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>
		
		
		
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		<title>Caffè irlandese con panna infusa al fava tonka</title>
		<link>https://www.sous-vide.cooking/it/caffe-irlandese-con-panna-infusa-al-fava-tonka/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 08 Aug 2024 08:13:42 +0000</pubDate>
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					<description><![CDATA[Ingredienti 40 g di caffè espresso 30 g di whisky bruciato 22 g di zucchero di canna 120 g di panna (30% di grassi) 2 g [&#8230;]]]></description>
		
		
		
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		<title>Brownie aromatizzato con peperoncino fresco</title>
		<link>https://www.sous-vide.cooking/it/brownie-aromatizzato-con-peperoncino-fresco/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 01 Aug 2024 08:10:58 +0000</pubDate>
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					<description><![CDATA[Ingredienti 150 g di farina 340 g di burro a temperatura ambiente 24 g di peperoncino fresco 560 g di zucchero 150 g di cacao in [&#8230;]]]></description>
		
		
		
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		<title>Ali di pollo sous vide glassate</title>
		<link>https://www.sous-vide.cooking/it/ali-di-pollo-sous-vide-glassate/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 25 Jul 2024 08:33:49 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
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		<category><![CDATA[Pollo]]></category>
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					<description><![CDATA[Ingredienti 1 kg di ali di pollo 20 g di aglio in polvere 5 g di origano 5 g di pepe nero 5 g di paprica [&#8230;]]]></description>
		
		
		
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		<title>Bastoncini di pesce</title>
		<link>https://www.sous-vide.cooking/it/bastoncini-di-pesce/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 18 Jul 2024 08:15:31 +0000</pubDate>
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		<category><![CDATA[Bastoncini]]></category>
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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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