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		<title>Calamaro confettato, guazzetto “a lo Pelayo” (cotto con la cipolla) e crema di pane sopako</title>
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		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 06 Jun 2017 10:45:05 +0000</pubDate>
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		<category><![CDATA[a lo pelayo]]></category>
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		<category><![CDATA[Chipirón confitado]]></category>
		<category><![CDATA[crema de sopako]]></category>
		<category><![CDATA[guiso a lo pelayo]]></category>
		<category><![CDATA[ricette]]></category>
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					<description><![CDATA[Per il calamaro 2 calamari medi freschi 2 cipolle 500 ml di olio di oliva 0,4 sale Crema di pane sopako 2 cipolle ¼ di pane [&#8230;]]]></description>
		
		
		
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