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><channel><title>Alessandro Bondi &#187; Ricette</title> <atom:link href="http://blog.alessandrobondi.com/category/ricette/feed/" rel="self" type="application/rss+xml" /><link>http://blog.alessandrobondi.com</link> <description>Espositore di passioni</description> <lastBuildDate>Fri, 15 Jan 2010 06:30:18 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item><title>E&#8217; tempo di pizza e di focaccia!</title><link>http://blog.alessandrobondi.com/2010/01/15/e-tempo-di-pizza-e-di-focaccia/</link> <comments>http://blog.alessandrobondi.com/2010/01/15/e-tempo-di-pizza-e-di-focaccia/#comments</comments> <pubDate>Fri, 15 Jan 2010 06:29:06 +0000</pubDate> <dc:creator>Alessandro Bondi</dc:creator> <category><![CDATA[Ricette]]></category> <category><![CDATA[focaccia]]></category> <category><![CDATA[impasto]]></category> <category><![CDATA[lievito]]></category> <category><![CDATA[pizza]]></category><guid
isPermaLink="false">http://blog.alessandrobondi.com/?p=261</guid> <description><![CDATA[Ingredienti1 Kg di Farina di Grano Tenero &#8220;0&#8243; [Coop, € 0,46 ]
Lievito secco [Lievito Pizze e Torte salate Bartolini, 32g, € 0,595] (in alternativa, il lievito fresco, che non va sciolto)
3 cucchiai d&#8217;olio [ € 0,10]
0,5 l d&#8217;acqua (con non troppo calcare: se il foro del rubinetto risulta incrostato, bollirla prima di utilizzarla)
un pugno di [...]]]></description> <wfw:commentRss>http://blog.alessandrobondi.com/2010/01/15/e-tempo-di-pizza-e-di-focaccia/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Maccheroni pasticciati al forno</title><link>http://blog.alessandrobondi.com/2010/01/10/maccheroni-pasticciat-al-forno/</link> <comments>http://blog.alessandrobondi.com/2010/01/10/maccheroni-pasticciat-al-forno/#comments</comments> <pubDate>Sun, 10 Jan 2010 10:39:42 +0000</pubDate> <dc:creator>Alessandro Bondi</dc:creator> <category><![CDATA[Ricette]]></category> <category><![CDATA[forno]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[pasticciata]]></category><guid
isPermaLink="false">http://blog.alessandrobondi.com/?p=266</guid> <description><![CDATA[Ingredienti (per 8 porzioni)2 Kg di passata di pomodoro [3 bottiglie di passata Coop da 700gr]
1 litro di besciamella pronta
1 kg di carne macinata mista (se poi in frigorifero avanzata un po&#8217; di salsiccia&#8230; schifo non fa)
600 gr di pasta (questa ricetta è comoda perchè ti permette di utilizzare anche i residui di pasta aperta [...]]]></description> <wfw:commentRss>http://blog.alessandrobondi.com/2010/01/10/maccheroni-pasticciat-al-forno/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> </channel> </rss>
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