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	<title>MyKitchen-blog &#187; cacio</title>
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	<description>Tutto sulla cucina</description>
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		<title>Rigatoni Cacio e Pepe di Alessandro Borghese</title>
		<link>http://www.mykitchen-blog.com/2010/09/rigatoni-cacio-e-pepe-di-alessandro-borghese/</link>
		<comments>http://www.mykitchen-blog.com/2010/09/rigatoni-cacio-e-pepe-di-alessandro-borghese/#comments</comments>
		<pubDate>Fri, 03 Sep 2010 12:43:00 +0000</pubDate>
		<dc:creator>SffzubfY</dc:creator>
				<category><![CDATA[blog]]></category>
		<category><![CDATA[parmigiano]]></category>
		<category><![CDATA[pure]]></category>
		<category><![CDATA[Senza categoria]]></category>
		<category><![CDATA[articolo-fai]]></category>
		<category><![CDATA[cacio]]></category>
		<category><![CDATA[clic-sul]]></category>
		<category><![CDATA[ingredienti]]></category>
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		<category><![CDATA[per-caso]]></category>
		<category><![CDATA[rigatoni-cacio]]></category>
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		<description><![CDATA[Per leggere tutto l`articolo fai clic sul titolo seguente: Rigatoni Cacio e Pepe di Alessandro Borghese oppure visita direttamente il blog: Cuochi per caso&#8230;o per forza!! Rigatoni Cacio e Pepe Ingredienti:Gr 400 di rigatoniGr 100 di pecorino Gr 100 di parmigianoPepe in grani Far bollire l&#8217;acqua, intanto mettere in un mortaio il pepe in grani ]]></description>
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		<title>Spaghetti cacio e pepe</title>
		<link>http://www.mykitchen-blog.com/2008/05/spaghetti-cacio-e-pepe/</link>
		<comments>http://www.mykitchen-blog.com/2008/05/spaghetti-cacio-e-pepe/#comments</comments>
		<pubDate>Thu, 29 May 2008 08:12:51 +0000</pubDate>
		<dc:creator>SffzubfY</dc:creator>
				<category><![CDATA[Primo piatto di verdure]]></category>
		<category><![CDATA[cacio]]></category>
		<category><![CDATA[pepe]]></category>
		<category><![CDATA[primo piatto]]></category>
		<category><![CDATA[Spaghetti]]></category>

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		<description><![CDATA[Difficoltà:   Facile Tempo:   Meno di 30 min. Ingredienti: 400 gr di spaghetti o bucatini 100 gr di pecorino stagionato grattugiato pepe nero e sale q.b. Preparazione: Lessate in abbondante acqua salata gli spaghetti e scolateli al dente. Trasferite la pasta non perfettamente scolata, in una capace terrina e condite con il pecorino e abbondante pepe macinato al momento. Mescolate bene sino a far sciogliere perfettamente il pecorino, che da solo costituisce il vero condimento. Servite subito ben caldo.]]></description>
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