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		<title>Piccione arrosto con gnocchi e pipián</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 26 Dec 2017 11:15:30 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
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		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[ricette]]></category>
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					<description><![CDATA[Pipián verde (salsa piccante di pomodori verdi): Ingredienti: 2 spicchi d’aglio 2 cipolle 500 gr salsa di pomodori verdi 250 gr di semi di zucca 1 [&#8230;]]]></description>
		
		
		
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		<title>Riso agrodolce con funghi e tartufo</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 19 Dec 2017 11:15:42 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[ricette]]></category>
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					<description><![CDATA[Ingredienti: Per preparare il riso 50 gr di formaggio spalmabile Soffritto classico (20 gr di cipolla, 30 gr di pomodoro, 10 ml di vino bianco, 0,5 [&#8230;]]]></description>
		
		
		
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		<title>Cheesecake (Torta di formaggio)</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 26 Sep 2017 09:42:13 +0000</pubDate>
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					<description><![CDATA[La Cheesecake o torta di formaggio è una ricetta antica che è diffusa in tutto il mondo. I libri della Grecia antica e di Roma contengono [&#8230;]]]></description>
		
		
		
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		<title>Uovo a bassa temperatura con ratatouille</title>
		<link>https://www.sous-vide.cooking/it/uovo-a-bassa-temperatura-con-ratatouille/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 18 Jul 2017 09:37:39 +0000</pubDate>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[smartvide]]></category>
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					<description><![CDATA[Ingredienti: Zucchino Melanzana Peperone verde Peperone rosso Pomodoro tritato Uova Sale Pepe Platano Paprika Preparazione: Come prima osservazione, vogliamo precisare che in questa ricetta il nostro [&#8230;]]]></description>
		
		
		
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		<title>Gelato spumoso al cocco</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 11 Jul 2017 10:38:46 +0000</pubDate>
				<category><![CDATA[Fruta e altro]]></category>
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		<category><![CDATA[cocco]]></category>
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					<description><![CDATA[Ingredienti: 300 g di latte di pecora 125 g di cocco in polvere solubile 10 g di addensante 3 g di sucro Preparazione: Per la produzione [&#8230;]]]></description>
		
		
		
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		<title>Costate di manzo glassate</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 04 Jul 2017 10:33:10 +0000</pubDate>
				<category><![CDATA[Carni]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[cocción al vacío]]></category>
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					<description><![CDATA[Ingredienti: Costate di manzo di circa 3 kg 50 g di zucchero di canna 50 g di sciroppo d’acero 50 g di salsa barbecue 30 g [&#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>
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		<category><![CDATA[Ananas]]></category>
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		<category><![CDATA[sammic]]></category>
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					<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>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>
				<category><![CDATA[Frutti di mare]]></category>
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		<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>
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		<category><![CDATA[sammic]]></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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		<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>
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					<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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