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		<title>Riso nero con begihandi</title>
		<link>https://www.sous-vide.cooking/it/riso-nero-con-begihandi/</link>
		
		<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>
				<category><![CDATA[Pesce]]></category>
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		<category><![CDATA[Senza categoria]]></category>
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		<category><![CDATA[Salmon]]></category>
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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>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Oct 2024 08:20:29 +0000</pubDate>
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		<category><![CDATA[receta]]></category>
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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>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>
				<category><![CDATA[Fruta e altro]]></category>
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		<category><![CDATA[caffè]]></category>
		<category><![CDATA[receta]]></category>
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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>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Fruta]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
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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>
		<category><![CDATA[receta]]></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>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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		<category><![CDATA[receta]]></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>Churrasco coreano</title>
		<link>https://www.sous-vide.cooking/it/churrasco-coreano/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 27 Jun 2024 08:19:37 +0000</pubDate>
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					<description><![CDATA[Ingredienti 2 kg di costine o churrasco 300 g di salsa di ostriche 50 g di aglio 40 g di zucchero 15 g di zenzero 8 [&#8230;]]]></description>
		
		
		
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		<title>Crema di caramello gelato</title>
		<link>https://www.sous-vide.cooking/it/crema-di-caramello-gelato/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 20 Jun 2024 08:45:27 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[caramello]]></category>
		<category><![CDATA[Crema]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricetta]]></category>
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					<description><![CDATA[Ingredienti 275 g di zucchero 100 g di acqua per il caramello 650 g di latte 150 g di panna 45 g di latte in polvere [&#8230;]]]></description>
		
		
		
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		<title>Coscia di pollo ripiena di cheddar e prosciutto cotto</title>
		<link>https://www.sous-vide.cooking/it/coscia-di-pollo-ripiena-di-cheddar-e-prosciutto-cotto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 13 Jun 2024 08:30:01 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[receta]]></category>
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					<description><![CDATA[Ingredienti 2 cosce di pollo intere 200 g di cheddar 100 g di prosciutto cotto Preparazione Disossa le cosce di pollo. Condisci le cosce con sale [&#8230;]]]></description>
		
		
		
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