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		<title>Sammic, Eliku e Iraurgi SB si uniscono per preparare le ricette perfette per gli sportivi</title>
		<link>https://www.sous-vide.cooking/it/sammic-eliku-e-iraurgi-sb-si-uniscono-per-preparare-le-ricette-perfette-per-gli-sportivi/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 04 Apr 2018 09:40:57 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[La relazione che si è instaurata tra Sammic e il club di pallacanestro Iraurgi Saski Baloia risale ormai a più di quattro anni fa. Nelle ultime [&#8230;]]]></description>
		
		
		
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		<title>Baos recheados de carne de porco com ananás e jalapenhos</title>
		<link>https://www.sous-vide.cooking/it/baos-recheados-de-carne-de-porco-com-ananas-e-jalapenhos/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 20 Jun 2017 11:45:56 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Ananas]]></category>
		<category><![CDATA[baos]]></category>
		<category><![CDATA[Baos recheados]]></category>
		<category><![CDATA[baos rellenos]]></category>
		<category><![CDATA[carne de porco]]></category>
		<category><![CDATA[Jalapenhos]]></category>
		<category><![CDATA[jalapeños]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12578</guid>

					<description><![CDATA[Baos (bolinhos ao vapor) 90g de manteiga 360g de leite gordo 15g de levedura seca 720g de farinha para pão 70g de açúcar 10g de sal [&#8230;]]]></description>
		
		
		
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		<title>Coppa di agrumi e mango</title>
		<link>https://www.sous-vide.cooking/it/coppa-di-agrumi-e-mango/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 13 Jun 2017 11:45:52 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Agrumi]]></category>
		<category><![CDATA[arroz inflado]]></category>
		<category><![CDATA[Arroz inflado caramelizado]]></category>
		<category><![CDATA[cítricos]]></category>
		<category><![CDATA[Copa de cítricos y mango]]></category>
		<category><![CDATA[Coppa]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[Mermelada de mango y chile]]></category>
		<category><![CDATA[mousse de cam sanh]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12563</guid>

					<description><![CDATA[Utilizzando il sottovuoto con questa ricetta, si riescono a estrarre più aromi e sapori dagli ingredienti in infusione. Inoltre, mantenendo la temperatura omogenea e costante, si [&#8230;]]]></description>
		
		
		
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		<title>Calamaro confettato, guazzetto “a lo Pelayo” (cotto con la cipolla) e crema di pane sopako</title>
		<link>https://www.sous-vide.cooking/it/calamaro-confettato-guazzetto-a-lo-pelayo-cotto-con-la-cipolla-e-crema-di-pane-sopako/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 06 Jun 2017 10:45:05 +0000</pubDate>
				<category><![CDATA[Frutti di mare]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[a lo pelayo]]></category>
		<category><![CDATA[Calamaro confettato]]></category>
		<category><![CDATA[Chipirón]]></category>
		<category><![CDATA[Chipirón confitado]]></category>
		<category><![CDATA[crema de sopako]]></category>
		<category><![CDATA[guiso a lo pelayo]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12554</guid>

					<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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		<title>Pancetta marinata con patate e scalogni</title>
		<link>https://www.sous-vide.cooking/it/pancetta-marinata-con-patate-e-scalogni/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 16 May 2017 11:45:00 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[chalotas]]></category>
		<category><![CDATA[panceta]]></category>
		<category><![CDATA[Panceta adobada con patatas y chalotas]]></category>
		<category><![CDATA[patatas]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12161</guid>

					<description><![CDATA[Ingredienti: 1 pezzo di pancetta di circa 300g Chili in polvere, 1 cucchiaio Senape, 2 cucchiaio Origano, 1 cucchiaio Pepe rosa, 1 cucchiaio Rosmarino, 1 rametto Timo, [&#8230;]]]></description>
		
		
		
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		<title>Nido di mele</title>
		<link>https://www.sous-vide.cooking/it/nido-di-mele/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 09 May 2017 11:45:22 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[manzanas]]></category>
		<category><![CDATA[nido de manzana]]></category>
		<category><![CDATA[pasta katafi]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12275</guid>

					<description><![CDATA[Ingredienti: 2 mele Burro, 50 g Zucchero, 50 g Burro, 20 g Pasta kataifi, qb Zucchero a velo, qb Crema inglese per completare Preparazione: Sbucciamo e [&#8230;]]]></description>
		
		
		
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		<title>Guanciolo di maiale iberico, salsa di ostriche e shinkinbushi affumicati</title>
		<link>https://www.sous-vide.cooking/it/guanciolo-di-maiale-iberico-salsa-di-ostriche-e-shinkinbushi-affumicati/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 02 May 2017 11:45:05 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Carrillera de cerdo ibérico]]></category>
		<category><![CDATA[salsa de ostras]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[shinkinbushi ahumado]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12131</guid>

					<description><![CDATA[Shinkinbushi affumicati Ingredienti: 2 kg di funghi grandi freschi e sodi Preparazione: Affettare a lamelle i funghi con la mandolina a uno spessore di 2 mm e [&#8230;]]]></description>
		
		
		
			</item>
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		<title>Salmone marinato in sciroppo d&#8217;acero</title>
		<link>https://www.sous-vide.cooking/it/salmone-marinato-in-sciroppo-dacero/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 25 Apr 2017 11:45:33 +0000</pubDate>
				<category><![CDATA[Pesce]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[miel]]></category>
		<category><![CDATA[miel de maple]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[salmón marinado]]></category>
		<category><![CDATA[Salmón marinado en miel maple]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12257</guid>

					<description><![CDATA[Ingredienti: Un lombo di salmone di circa 150 g e 2,5 cm di spessore Sale Pepe 1 rametto di aneto Sciroppo d’acero, 25 g 1 patata [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Costoletta di maiale con ananas al curry</title>
		<link>https://www.sous-vide.cooking/it/costoletta-di-maiale-con-ananas-al-curry/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 21 Mar 2017 11:45:09 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Chuleta de cerdo]]></category>
		<category><![CDATA[Chuleta de cerdo con piña al curry]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[piña]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=11651</guid>

					<description><![CDATA[Ingredienti 1 costoletta di maiale Chili, 1 cucchiaio 30 gr di strutto Sale Preparazione Prima mariniamo la carne con il sale, il chili e lo strutto. [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Hamburger formaggio cheddar</title>
		<link>https://www.sous-vide.cooking/it/hamburger-formaggio-cheddar/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 14 Mar 2017 11:32:24 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Hamburgesa con queso cheddar]]></category>
		<category><![CDATA[Hamburguesa]]></category>
		<category><![CDATA[Queso Cheddar]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[Sonda SmartVide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=11807</guid>

					<description><![CDATA[Ingredienti: 200 g di carne di manzo macinata 80 gr di pancetta di maiale tritata 1 tuorlo d’uovo Sale Pepe Senape, 1 cucchiaio Ketchup, 1 cucchiaio [&#8230;]]]></description>
		
		
		
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