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	<description>ricette e un po&#039; di più in un SMS o poco più</description>
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		<title>Dolce di mela e ricotta</title>
		<link>http://cucinasms.com/2012/05/20/dolce-di-mela-e-ricotta/</link>
		<comments>http://cucinasms.com/2012/05/20/dolce-di-mela-e-ricotta/#comments</comments>
		<pubDate>Sun, 20 May 2012 15:13:42 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Dolce]]></category>
		<category><![CDATA[Facile]]></category>
		<category><![CDATA[Frutta]]></category>
		<category><![CDATA[Mela]]></category>
		<category><![CDATA[Ricotta]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=408</guid>
		<description><![CDATA[Taglia mele verdi a cubetti, condiscile con poco zucchero di canna, mettile in tegame e riempi a filo con acqua e Calvados. Cuoci a fuoco dolce fino ad ottenere una composta abbastanza densa. Accomoda la mela in coppetta e lascia riposare in frigo almeno due ore. Servi completando con ricotta di pecora condita con poco zucchero semolato e un&#8217;idea [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=408&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Dolce di mela e ricotta</media:title>
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		<title>Zucchine alla scapece eretica</title>
		<link>http://cucinasms.com/2012/05/06/zucchine-alla-scapece-eretica/</link>
		<comments>http://cucinasms.com/2012/05/06/zucchine-alla-scapece-eretica/#comments</comments>
		<pubDate>Sun, 06 May 2012 18:21:25 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Aceto di mele]]></category>
		<category><![CDATA[Contorno]]></category>
		<category><![CDATA[Menta]]></category>
		<category><![CDATA[Ricetta vegetariana]]></category>
		<category><![CDATA[Verdura]]></category>
		<category><![CDATA[Zucchine]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=401</guid>
		<description><![CDATA[Scapece eretica: ingredienti (quasi) tradizionali, preparazione non convenzionale. Magari la prossima volta preparerò i classici cocozzielli alla scapece (anche se non piacciono allo sposo&#8230;). Prepara un soffritto con la cipolla e tieni da parte. Insaporisci l&#8217;olio extravergine di oliva con uno spicchio d&#8217;aglio e, a fuoco vivo, cuoci le zucchine romanesche tagliate a rondelle fino a [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=401&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Baccalà in umido</title>
		<link>http://cucinasms.com/2012/05/01/baccala-in-umido/</link>
		<comments>http://cucinasms.com/2012/05/01/baccala-in-umido/#comments</comments>
		<pubDate>Tue, 01 May 2012 11:03:00 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Baccalà]]></category>
		<category><![CDATA[Pesce]]></category>
		<category><![CDATA[Pomodoro]]></category>
		<category><![CDATA[Secondo]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=394</guid>
		<description><![CDATA[Baccalà in umido, con sugo da scarpetta. Quello che avanza resta &#8220;accomodato&#8221; nel pomodoro a insaporirsi: il giorno dopo, scaldato, sarà ancora più buono. Soffritto con aglio e cipolla in olio extravergine di oliva. Aggiungi il baccalà in pezzi appena infarinato e lascia ben rosolare. Unisci la passata di pomodoro. Cuoci a fuoco dolce coperto per [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=394&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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		<title>Risotto con gli asparagi</title>
		<link>http://cucinasms.com/2012/04/29/risotto-con-gli-asparagi/</link>
		<comments>http://cucinasms.com/2012/04/29/risotto-con-gli-asparagi/#comments</comments>
		<pubDate>Sun, 29 Apr 2012 12:08:56 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Asparagi]]></category>
		<category><![CDATA[Carnaroli]]></category>
		<category><![CDATA[Primo Piatto]]></category>
		<category><![CDATA[Riso]]></category>
		<category><![CDATA[Risotto]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=385</guid>
		<description><![CDATA[Risotto con gli asparagi, un po&#8217; piacione per l&#8217;aggiunta dello zafferano abruzzese. Senza burro, solo con olio extravergine di oliva. Brodo vegetale senza sale: cipolla, mezza carota, gli scarti degli asparagi. Soffritto: salta cipolla e gambi degli asparagi tagliati sottilmente con un filo d&#8217;olio e poco sale; tieni da parte. In olio caldo tosta molto bene il riso Carnaroli. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=385&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/04/29/risotto-con-gli-asparagi/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">Risotto con gli asparagi e lo zafferano</media:title>
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		<title>Pranzo e asta di beneficenza</title>
		<link>http://cucinasms.com/2012/04/27/pranzo-e-asta-di-beneficenza-2012-con-tre-grandi-cuochi/</link>
		<comments>http://cucinasms.com/2012/04/27/pranzo-e-asta-di-beneficenza-2012-con-tre-grandi-cuochi/#comments</comments>
		<pubDate>Fri, 27 Apr 2012 17:58:36 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Mangiate]]></category>
		<category><![CDATA[Varietà]]></category>
		<category><![CDATA[Asta]]></category>
		<category><![CDATA[Evento]]></category>
		<category><![CDATA[Roma]]></category>
		<category><![CDATA[Vino]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=376</guid>
		<description><![CDATA[In cucina tre grandi cuochi, tra i miei preferiti: Massimiliano Sepe, Arcangelo Dandini e Dino De Bellis. Poi una fantastica asta dei vini. A sostegno di Wend Barka Onlus. Tutte le informazioni da Senza Panna, sulla pagina Facebook dell&#8217;evento o sul Forum del Gambero Rosso. Filed under: Mangiate, Varietà Tagged: Asta, Evento, Roma, Vino<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=376&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/04/27/pranzo-e-asta-di-beneficenza-2012-con-tre-grandi-cuochi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Pranzo di beneficenza</media:title>
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		<title>Panzanella</title>
		<link>http://cucinasms.com/2012/04/22/panzanella/</link>
		<comments>http://cucinasms.com/2012/04/22/panzanella/#comments</comments>
		<pubDate>Sun, 22 Apr 2012 18:28:22 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Aceto di mele]]></category>
		<category><![CDATA[Aglio]]></category>
		<category><![CDATA[Erba cipollina]]></category>
		<category><![CDATA[Facile]]></category>
		<category><![CDATA[Insalata]]></category>
		<category><![CDATA[Origano]]></category>
		<category><![CDATA[Pane]]></category>
		<category><![CDATA[Pomodoro]]></category>
		<category><![CDATA[Ricetta vegetariana]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=369</guid>
		<description><![CDATA[Pane casareccio del giorno prima: tostalo, insaporiscilo strofinandolo con uno spicchio d&#8217;aglio e spezzettalo. Condisci dei pomodori maturi con erba cipollina, origano, olio extravergine di oliva, sale, un&#8217;idea di aceto di mele (alternative: basilico, prezzemolo, magiorana, timo&#8230;). Unisci i pomodori al pane che, tostato, ne assorbirà il succo diventando morbido a saporito. Mescola benissimo. Lascia riposare [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=369&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/04/22/panzanella/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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		<title>Calamarata con la bottarga</title>
		<link>http://cucinasms.com/2012/04/09/calamarata-con-la-bottarga/</link>
		<comments>http://cucinasms.com/2012/04/09/calamarata-con-la-bottarga/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 05:00:36 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Bottarga]]></category>
		<category><![CDATA[Bottarga di muggine di Cabras]]></category>
		<category><![CDATA[Calamarata]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pesce]]></category>
		<category><![CDATA[Primo Piatto]]></category>
		<category><![CDATA[Ricetta]]></category>
		<category><![CDATA[Veloce]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=345</guid>
		<description><![CDATA[Scalda olio extravegine di oliva e insaporisci con aglio in camicia e peperoncino, che poi toglierai. Cala la pasta (calamarata, ma anche spaghettoni) in acqua bollente poco salata. Scola la calamarata a metà cottura; uniscila all&#8217;olio caldo e, mescolando con energia, cuocila &#8220;a risotto&#8221; aiutandoti con la sua acqua di cottura. Impiatta con una generosa grattugiata di bottarga [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=345&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/04/09/calamarata-con-la-bottarga/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Calamarata con la bottarga di Cabras</media:title>
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		<title>Fragole all&#8217;aceto di mele</title>
		<link>http://cucinasms.com/2012/04/08/fragole-allaceto-di-mele/</link>
		<comments>http://cucinasms.com/2012/04/08/fragole-allaceto-di-mele/#comments</comments>
		<pubDate>Sun, 08 Apr 2012 07:02:13 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Aceto di mele]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Dolce]]></category>
		<category><![CDATA[Fragole]]></category>
		<category><![CDATA[Fragole favetta di Terracina]]></category>
		<category><![CDATA[Frutta]]></category>
		<category><![CDATA[Panna]]></category>
		<category><![CDATA[Ricetta vegetariana]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=330</guid>
		<description><![CDATA[Un cestino di fragole favetta di Terracina tagliate a metà, due cucchiai di zucchero semolato, un cucchiaio scarso di aceto di mele. Mescola benissimo e riposa in frigo per 2h. Accompagna con panna appena montata senza zucchero. Deliziose, danno dipendenza. Filed under: Ricette Tagged: Aceto di mele, Dessert, Dolce, Fragole, Fragole favetta di Terracina, Frutta, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=330&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Amatriciana con le fettuccine</title>
		<link>http://cucinasms.com/2012/03/18/amatriciana-con-le-fettuccine/</link>
		<comments>http://cucinasms.com/2012/03/18/amatriciana-con-le-fettuccine/#comments</comments>
		<pubDate>Sun, 18 Mar 2012 08:21:39 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Mangiate]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[Amatriciana]]></category>
		<category><![CDATA[Fettuccine]]></category>
		<category><![CDATA[Guanciale]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pecorino]]></category>
		<category><![CDATA[Pomodoro]]></category>
		<category><![CDATA[Primo Piatto]]></category>
		<category><![CDATA[Ricetta]]></category>

		<guid isPermaLink="false">http://cucinasms.com/?p=320</guid>
		<description><![CDATA[Amatriciana e fettuccine all&#8217;uovo assieme: prova e non te ne pentirai! Taglia il guanciale a listarelle e lascialo rosolare a fuoco dolce con poco olio extravergine d&#8217;oliva. Aggiungi i pomodori pelati, aggiusta di sale e cuoci 15&#8242;. Manteca fuori dal fuoco con le fettuccine e generoso pecorino romano appena grattugiato. Servi completando con poco pepe [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=320&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cucinasms.com/2012/03/18/amatriciana-con-le-fettuccine/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
	
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		<title>Ravioli ricotta e spinaci</title>
		<link>http://cucinasms.com/2012/03/12/ravioli-ricotta-e-spinaci/</link>
		<comments>http://cucinasms.com/2012/03/12/ravioli-ricotta-e-spinaci/#comments</comments>
		<pubDate>Mon, 12 Mar 2012 06:45:26 +0000</pubDate>
		<dc:creator>maxmax</dc:creator>
				<category><![CDATA[Mangiate]]></category>
		<category><![CDATA[Ravioli]]></category>
		<category><![CDATA[Ricotta]]></category>
		<category><![CDATA[Spinaci]]></category>

		<guid isPermaLink="false">https://cucinasms.wordpress.com/?p=317</guid>
		<description><![CDATA[Preparati dalla mia mamma: buonissimi! Filed under: Mangiate Tagged: Ravioli, Ricotta, Spinaci<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cucinasms.com&#038;blog=21617427&#038;post=317&#038;subd=cucinasms&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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