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	<title>Cucina SMS</title>
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	<description>...ricette e un po&#039; di più</description>
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		<title>Cucina SMS</title>
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		<title>Spaghetti alla gricia</title>
		<link>http://cucinasms.com/2012/02/17/spaghetti-alla-gricia/</link>
		<comments>http://cucinasms.com/2012/02/17/spaghetti-alla-gricia/#comments</comments>
		<pubDate>Fri, 17 Feb 2012 19:37:22 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Facile]]></category>
		<category><![CDATA[Gricia]]></category>
		<category><![CDATA[Guanciale]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pecorino]]></category>
		<category><![CDATA[Pecorino romano]]></category>
		<category><![CDATA[Pepe]]></category>
		<category><![CDATA[Primo Piatto]]></category>
		<category><![CDATA[Ricetta]]></category>
		<category><![CDATA[Spaghetti]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=262</guid>
		<description><![CDATA[Per la gricia sarebbe meglio una pasta corta, ma anche gli spaghetti fanno la loro figura. Lo so, la foto non è venuta bene, ma con certi piatti&#8230; Taglia il guanciale a listarelle, accomodalo in tegame con un filo d&#8217;olio extravergine d&#8217;oliva e lascialo andare a fuoco dolce mescolando ogni tanto. Cuoci gli spaghetti in abbondante [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=262&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Orecchiette al salmone</title>
		<link>http://cucinasms.com/2012/02/12/orecchiette-al-salmone/</link>
		<comments>http://cucinasms.com/2012/02/12/orecchiette-al-salmone/#comments</comments>
		<pubDate>Sun, 12 Feb 2012 17:10:24 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Burro]]></category>
		<category><![CDATA[Erba cipollina]]></category>
		<category><![CDATA[Facile]]></category>
		<category><![CDATA[Orecchiette]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Primo Piatto]]></category>
		<category><![CDATA[Salmone]]></category>
		<category><![CDATA[Veloce]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=251</guid>
		<description><![CDATA[Orecchiette artigianali cotte al dente, accomodate in un piatto caldo e condite con ottimo burro, salmone scozzese affumicato tagliato a pezzetti ed erba cipollina. Non serve altro. Filed under: Ricette, Uncategorized Tagged: Burro, Erba cipollina, Facile, Orecchiette, Pasta, Primo Piatto, Salmone, Veloce<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=251&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Brasato al Lagrein</title>
		<link>http://cucinasms.com/2012/02/05/brasato-al-lagrein/</link>
		<comments>http://cucinasms.com/2012/02/05/brasato-al-lagrein/#comments</comments>
		<pubDate>Sun, 05 Feb 2012 17:14:35 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Brasato]]></category>
		<category><![CDATA[Carne]]></category>
		<category><![CDATA[Cipolla]]></category>
		<category><![CDATA[Ginepro]]></category>
		<category><![CDATA[Lagrein]]></category>
		<category><![CDATA[Manzo]]></category>
		<category><![CDATA[Ricetta]]></category>
		<category><![CDATA[Riso]]></category>
		<category><![CDATA[Secondo]]></category>
		<category><![CDATA[Vino]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=240</guid>
		<description><![CDATA[Con questo freddo -addirittura la neve a Roma!- il brasato di manzo con il vino rosso, un Lagrein, riscalda e conforta. Stufa in burro e olio una cipolla rossa tritata finemente. Massaggia la carne di manzo con olio extravergine di oliva, sale e pepe; rosola bene da tutti i lati a fuoco vivace. Aggiungi una bottiglia di Lagrein, qualche bacca di [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=240&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>6</slash:comments>
	
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		<item>
		<title>Il risotto della Senatrice: mela, banana e Castelmagno</title>
		<link>http://cucinasms.com/2012/01/29/il-risotto-della-senatrice-mela-banana-e-castelmagno/</link>
		<comments>http://cucinasms.com/2012/01/29/il-risotto-della-senatrice-mela-banana-e-castelmagno/#comments</comments>
		<pubDate>Sat, 28 Jan 2012 23:01:08 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Mangiate]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Castelmagno]]></category>
		<category><![CDATA[Mela]]></category>
		<category><![CDATA[Ricetta]]></category>
		<category><![CDATA[Riso]]></category>
		<category><![CDATA[Risotto]]></category>

		<guid isPermaLink="false">https://cucinasms.wordpress.com/?p=237</guid>
		<description><![CDATA[La Senatrice mi ha stupito! Mai avrei pensato -entrando in quel signorile palazzo ottocentesco, seduto nella elegante sala, circondato da mobili antichi e broccati color granato- che avrei assaggiato un sorprendente risotto con mela, banana e Castelmagno: piacevole, equilibrato e confortante. Ho fatto il bis e chiesto alla Senatrice dettagli sulla ricetta, che cortesemente ho [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=237&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/01/29/il-risotto-della-senatrice-mela-banana-e-castelmagno/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<title>Una sera a cena da Lara</title>
		<link>http://cucinasms.com/2012/01/22/una-sera-a-cena-da-lara/</link>
		<comments>http://cucinasms.com/2012/01/22/una-sera-a-cena-da-lara/#comments</comments>
		<pubDate>Sun, 22 Jan 2012 09:03:34 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Amici]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Carne]]></category>
		<category><![CDATA[Maiale]]></category>
		<category><![CDATA[Peperoni]]></category>
		<category><![CDATA[Ricetta]]></category>
		<category><![CDATA[Secondo]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=202</guid>
		<description><![CDATA[Lo so che non è la stessa cosa ma, in attesa di riuscire a farlo di persona, Lara mi ha proposto di provare a distanza. E io ho accettato con piacere. E ora&#8230; ma cosa hai capito! Sto parlando di cucinare, ciascuno sul blog dell&#8217;altro, con l&#8217;intenzione, prima o poi, di stare insieme ai fornelli [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=202&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/01/22/una-sera-a-cena-da-lara/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
	
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			<media:title type="html">maxcucinasms</media:title>
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			<media:title type="html">Bocconcini di maiale ai peperoni</media:title>
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		<item>
		<title>Cjalsòns, non dimenticarli!</title>
		<link>http://cucinasms.com/2012/01/17/cjalsons-non-dimenticarli/</link>
		<comments>http://cucinasms.com/2012/01/17/cjalsons-non-dimenticarli/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 14:52:15 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Cjalsòns]]></category>
		<category><![CDATA[Friuli]]></category>
		<category><![CDATA[Ricetta]]></category>

		<guid isPermaLink="false">https://cucinasms.wordpress.com/?p=199</guid>
		<description><![CDATA[Posto qui per non perdere la ricetta nel vecchio blog e per darti l&#8217;occasione di conoscere e provare questa bella ricetta. Quattro ringraziamenti a Rossella: - per avermi ricordato le mie origini friulane - per l&#8217;iniziativa Cjalsòns 2010 che valorizza le tradizioni della Carnia - per aver diffuso storia e ricette di Gianni Cosetti - [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=199&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/01/17/cjalsons-non-dimenticarli/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">maxcucinasms</media:title>
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			<media:title type="html">pasta matta per Cjalsòns</media:title>
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			<media:title type="html">Cjalsòns</media:title>
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		<title>Risotto e champagne</title>
		<link>http://cucinasms.com/2012/01/09/risotto-e-champagne/</link>
		<comments>http://cucinasms.com/2012/01/09/risotto-e-champagne/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 05:00:19 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Brodo]]></category>
		<category><![CDATA[Brodo vegetale]]></category>
		<category><![CDATA[Carnaroli]]></category>
		<category><![CDATA[Champagne]]></category>
		<category><![CDATA[Cipolla]]></category>
		<category><![CDATA[Pepe di Sechuan]]></category>
		<category><![CDATA[Primo Piatto]]></category>
		<category><![CDATA[Ricetta]]></category>
		<category><![CDATA[Riso]]></category>
		<category><![CDATA[Risotto]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=162</guid>
		<description><![CDATA[Risotto allo champagne, un grande classico &#8220;piacione&#8221;, ripescato per utilizzare le bollicine avanzate a capodanno. Mia zia Regina ogni tanto lo preparava, le veniva davvero bene, tutti noi nipoti lo divoravamo contenti. Prepara un brodo vegetale con sedano, carota e cipolla, senza aggiungere sale. Fai sciogliere la cipolla nel burro a fuoco dolcissimo, serviranno almeno 20 minuti; [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=162&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/01/09/risotto-e-champagne/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">maxcucinasms</media:title>
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			<media:title type="html">Risotto allo champagne</media:title>
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		<item>
		<title>Spaghetti alla chitarra con ragù bianco speziato</title>
		<link>http://cucinasms.com/2012/01/08/spaghetti-alla-chitarra-con-ragu-bianco-speziato/</link>
		<comments>http://cucinasms.com/2012/01/08/spaghetti-alla-chitarra-con-ragu-bianco-speziato/#comments</comments>
		<pubDate>Sun, 08 Jan 2012 08:52:19 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Chitarra]]></category>
		<category><![CDATA[Manzo]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Primo Piatto]]></category>
		<category><![CDATA[Ragù]]></category>
		<category><![CDATA[Spezie]]></category>

		<guid isPermaLink="false">https://cucinasms.wordpress.com/?p=197</guid>
		<description><![CDATA[Un ragù da metter su la domenica mattina e lasciar andare a fuoco lento. Dovrai solo controllarlo ogni ora e, intanto, goderti l&#8217;ozio del giorno di festa e il profumo per casa. Prepara un soffritto con olio e cubetti di sedano, carota, cipolla, peperone sbucciato col pelapatate. Unisci la carne tritata di manzo, rosola bene, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=197&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/01/08/spaghetti-alla-chitarra-con-ragu-bianco-speziato/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">maxcucinasms</media:title>
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			<media:title type="html">chitarra al ragù bianco</media:title>
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		<item>
		<title>Al Gambero Rosso di San Vincenzo da Fulvio Pierangelini</title>
		<link>http://cucinasms.com/2012/01/07/al-gambero-rosso-di-san-vincenzo-da-fulvio-pierangelini/</link>
		<comments>http://cucinasms.com/2012/01/07/al-gambero-rosso-di-san-vincenzo-da-fulvio-pierangelini/#comments</comments>
		<pubDate>Sat, 07 Jan 2012 10:07:46 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Mangiate]]></category>
		<category><![CDATA[Fulvio Pierangelini]]></category>
		<category><![CDATA[Recensione]]></category>
		<category><![CDATA[Ricordi]]></category>
		<category><![CDATA[Ristorante]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=186</guid>
		<description><![CDATA[Pranzo fantastico, con l&#8217;insalata di trigliette indimenticabile. Una giornata di sole, piacevole compagnia; Fulvio Pierangelini gentilissimo che alla fine ci regalava sei bottiglie del suo olio. Filed under: Mangiate Tagged: Fulvio Pierangelini, Recensione, Ricordi, Ristorante<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=186&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/01/07/al-gambero-rosso-di-san-vincenzo-da-fulvio-pierangelini/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Menu del Gambero Rosso</media:title>
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		<title>Filetto di maiale vestito con aglio e finocchio</title>
		<link>http://cucinasms.com/2012/01/06/filetto-di-maiale-vestito-con-aglio-e-finocchio/</link>
		<comments>http://cucinasms.com/2012/01/06/filetto-di-maiale-vestito-con-aglio-e-finocchio/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 10:46:15 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Aglio]]></category>
		<category><![CDATA[Carne]]></category>
		<category><![CDATA[Facile]]></category>
		<category><![CDATA[Filetto]]></category>
		<category><![CDATA[Finocchio]]></category>
		<category><![CDATA[Maiale]]></category>
		<category><![CDATA[Pancetta]]></category>
		<category><![CDATA[Ricetta]]></category>
		<category><![CDATA[Veloce]]></category>

		<guid isPermaLink="false">https://cucinasms.wordpress.com/?p=158</guid>
		<description><![CDATA[Taglia il filetto di maiale in fette alte 2 dita. Condisci ogni fetta con poco sale e pepe e vesti con pancetta tagliata sottilissima. Poni la carne in una pirofila appena unta d&#8217;olio EVO, contorna di spicchi d&#8217;aglio in camicia e cospargi di semi di finocchio. Cuoci in forno già caldo &#8220;a palla&#8221; per 5&#8242; [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&amp;blog=21617427&amp;post=158&amp;subd=cucinasms&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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