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	<title>VIRGINIE&#039;S BLOG &#187; polenta</title>
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	<link>http://www.virginie.it/blog</link>
	<description>...prima o poi sceglierò una frase adatta a descrivere questo blog</description>
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		<title>Anguilla in umido (bisato in tecia)</title>
		<link>http://www.virginie.it/blog/2010/10/anguilla-in-umido-bisato-in-tecia/</link>
		<comments>http://www.virginie.it/blog/2010/10/anguilla-in-umido-bisato-in-tecia/#comments</comments>
		<pubDate>Wed, 06 Oct 2010 15:35:14 +0000</pubDate>
		<dc:creator>virginie</dc:creator>
				<category><![CDATA[la prima]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[Secondi]]></category>
		<category><![CDATA[anguilla e pomodori]]></category>
		<category><![CDATA[anguilla in umido]]></category>
		<category><![CDATA[anguille]]></category>
		<category><![CDATA[bisato]]></category>
		<category><![CDATA[bisato in tecia]]></category>
		<category><![CDATA[bisato in tocio]]></category>
		<category><![CDATA[capitone]]></category>
		<category><![CDATA[olio extra vergine di oliva]]></category>
		<category><![CDATA[pesce]]></category>
		<category><![CDATA[polenta]]></category>

		<guid isPermaLink="false">http://www.virginie.it/blog/?p=1706</guid>
		<description><![CDATA[Ingredienti per 4 persone: 1 kg di anguilla già pulita e tagliata a pezzi; 1 cipolla; 2 spicchi d’aglio; 250 gr di pomodori pelati; 1 mazzetto di prezzemolo; 1 foglia di alloro; mezzo bicchiere di vino bianco secco; 4 cucchiai di olio extra vergine di oliva; un pizzico di peperoncino a piacere; sale e pepe [...]
Articoli correlati:<ol>
<li><a href='http://www.virginie.it/blog/2008/06/seppie-in-umido/' rel='bookmark' title='Seppie in umido'>Seppie in umido</a> <small>Ingredienti per 4: 1 kg di seppia fresca (circa 700...</small></li>
<li><a href='http://www.virginie.it/blog/2009/03/spezzatino-di-vitello/' rel='bookmark' title='Spezzatino di vitello'>Spezzatino di vitello</a> <small>Ingredienti: 800 gr di carne di vitello; 1 grossa cipolla;...</small></li>
<li><a href='http://www.virginie.it/blog/2009/04/spezzatino-di-vitello-ai-carciofi/' rel='bookmark' title='Spezzatino di vitello ai carciofi'>Spezzatino di vitello ai carciofi</a> <small>Ingredienti: 800 gr di carne di vitello; 1 grossa cipolla;...</small></li>
</ol>]]></description>
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		<title>Cuisses de poulet au vin</title>
		<link>http://www.virginie.it/blog/2008/09/cuisses-de-poulet-au-vin/</link>
		<comments>http://www.virginie.it/blog/2008/09/cuisses-de-poulet-au-vin/#comments</comments>
		<pubDate>Fri, 26 Sep 2008 14:09:32 +0000</pubDate>
		<dc:creator>virginie</dc:creator>
				<category><![CDATA[en français]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[ailes de dinde]]></category>
		<category><![CDATA[basilic]]></category>
		<category><![CDATA[bouillon]]></category>
		<category><![CDATA[échalotes]]></category>
		<category><![CDATA[huile d'olive]]></category>
		<category><![CDATA[in francese]]></category>
		<category><![CDATA[légumes]]></category>
		<category><![CDATA[oignon]]></category>
		<category><![CDATA[olives noires]]></category>
		<category><![CDATA[poivre]]></category>
		<category><![CDATA[polenta]]></category>
		<category><![CDATA[pommes de terre]]></category>
		<category><![CDATA[poulet]]></category>
		<category><![CDATA[purée]]></category>
		<category><![CDATA[sel]]></category>
		<category><![CDATA[tomates]]></category>
		<category><![CDATA[vin blanc]]></category>
		<category><![CDATA[vin rosé]]></category>
		<category><![CDATA[vin rouge]]></category>

		<guid isPermaLink="false">http://www.virginie.it/blog/?p=315</guid>
		<description><![CDATA[Ingrédients pour 4 personnes: 4 cuisses de poulet. 4 cuillerées a soupe d’huile d’olive. 1 oignon, pelé et émincé. 3 échalotes, pelées et émincées. 1 gousse d’ail. 2 dl de vin rouge (il est possible de préparer ce plat avec du vin blanc ou meme rosé). 2 dl de bouillon de légumes. 4 cuillerées a [...]
Articoli correlati:<ol>
<li><a href='http://www.virginie.it/blog/2008/04/la-recette-du-jour-ratatouille/' rel='bookmark' title='la recette du jour la ratatouille'>la recette du jour la ratatouille</a> <small>LA "ratatouille"...</small></li>
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</ol>]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Seppie col nero</title>
		<link>http://www.virginie.it/blog/2008/06/seppie-col-nero/</link>
		<comments>http://www.virginie.it/blog/2008/06/seppie-col-nero/#comments</comments>
		<pubDate>Wed, 11 Jun 2008 18:37:33 +0000</pubDate>
		<dc:creator>virginie</dc:creator>
				<category><![CDATA[ricette]]></category>
		<category><![CDATA[aglio]]></category>
		<category><![CDATA[alloro]]></category>
		<category><![CDATA[cefalopode]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[inchiostro]]></category>
		<category><![CDATA[molluschi]]></category>
		<category><![CDATA[nero di seppia]]></category>
		<category><![CDATA[olio]]></category>
		<category><![CDATA[osso]]></category>
		<category><![CDATA[pinot]]></category>
		<category><![CDATA[polenta]]></category>
		<category><![CDATA[sacca]]></category>
		<category><![CDATA[seppie]]></category>
		<category><![CDATA[tocai]]></category>
		<category><![CDATA[vino]]></category>

		<guid isPermaLink="false">http://www.virginie.it/blog/?p=101</guid>
		<description><![CDATA[Ingredienti per 4: 1 kg di seppie; 1 cipolla; 1 spicchio di aglio; 1 bicchiere di vino bianco secco; olio extra vergine di oliva; sale, pepe; 1 foglia di alloro. Preparazione: Pulite le seppie ed eliminate la pellicina nerastra che le ricopre, quindi, mediante una forbice o un coltellino, incidete il dorso nel senso della [...]
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</ol>]]></description>
		<wfw:commentRss>http://www.virginie.it/blog/2008/06/seppie-col-nero/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seppie in umido</title>
		<link>http://www.virginie.it/blog/2008/06/seppie-in-umido/</link>
		<comments>http://www.virginie.it/blog/2008/06/seppie-in-umido/#comments</comments>
		<pubDate>Wed, 11 Jun 2008 18:16:45 +0000</pubDate>
		<dc:creator>virginie</dc:creator>
				<category><![CDATA[ricette]]></category>
		<category><![CDATA[aglio]]></category>
		<category><![CDATA[alloro]]></category>
		<category><![CDATA[cefalopode]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[olio]]></category>
		<category><![CDATA[pelati]]></category>
		<category><![CDATA[pesce]]></category>
		<category><![CDATA[piselli]]></category>
		<category><![CDATA[polenta]]></category>
		<category><![CDATA[pomodoro]]></category>
		<category><![CDATA[prezzemolo]]></category>
		<category><![CDATA[seppia]]></category>
		<category><![CDATA[umido]]></category>
		<category><![CDATA[vino]]></category>

		<guid isPermaLink="false">http://www.virginie.it/blog/?p=100</guid>
		<description><![CDATA[Ingredienti per 4: 1 kg di seppia fresca (circa 700 pulita); 5 cucchiai di pomodori pelati (100gr circa); 1 cipolla; 1 spicchi di aglio; 1 bicchiere di vino bianco secco; olio extra vergine di oliva; prezzemolo; 1 foglia di alloro; sale, pepe. Preparazione: Pulite accuratamente le seppie e quindi tagliatele a strisce di un centimetro [...]
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</ol>]]></description>
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		<slash:comments>1</slash:comments>
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