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	<title>MyKitchen-blog &#187; gorgonzola</title>
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	<link>http://www.mykitchen-blog.com</link>
	<description>Tutto sulla cucina</description>
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		<title>Burri composti</title>
		<link>http://www.mykitchen-blog.com/2012/01/burri-composti/</link>
		<comments>http://www.mykitchen-blog.com/2012/01/burri-composti/#comments</comments>
		<pubDate>Sat, 07 Jan 2012 10:41:06 +0000</pubDate>
		<dc:creator>SffzubfY</dc:creator>
				<category><![CDATA[aglio]]></category>
		<category><![CDATA[blog]]></category>
		<category><![CDATA[burro]]></category>
		<category><![CDATA[cioccolato]]></category>
		<category><![CDATA[Cucina]]></category>
		<category><![CDATA[formaggi]]></category>
		<category><![CDATA[formaggio]]></category>
		<category><![CDATA[gamberetti]]></category>
		<category><![CDATA[gorgonzola]]></category>
		<category><![CDATA[limone]]></category>
		<category><![CDATA[mele]]></category>
		<category><![CDATA[olio]]></category>
		<category><![CDATA[or]]></category>
		<category><![CDATA[pane]]></category>
		<category><![CDATA[pepe]]></category>
		<category><![CDATA[piccante]]></category>
		<category><![CDATA[prezzemolo]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[salati]]></category>
		<category><![CDATA[sale]]></category>
		<category><![CDATA[salmone]]></category>
		<category><![CDATA[senape]]></category>
		<category><![CDATA[Senza categoria]]></category>
		<category><![CDATA[tonno]]></category>
		<category><![CDATA[zucca]]></category>
		<category><![CDATA[cucina]]></category>

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		<description><![CDATA[ I burri composti sono preparazioni in cui il burro viene amalgamato con altri ingredienti come formaggio, alici, tonno, senape, gamberetti etc, che prima di incontrare il burro vengono pestati nel mortaio o tritati molto finemente. ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fatevi furbi con gli avanzi delle feste.</title>
		<link>http://www.mykitchen-blog.com/2011/12/fatevi-furbi-con-gli-avanzi-delle-feste/</link>
		<comments>http://www.mykitchen-blog.com/2011/12/fatevi-furbi-con-gli-avanzi-delle-feste/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 13:35:50 +0000</pubDate>
		<dc:creator>SffzubfY</dc:creator>
				<category><![CDATA[assaggi]]></category>
		<category><![CDATA[blog]]></category>
		<category><![CDATA[castagn]]></category>
		<category><![CDATA[Castagne]]></category>
		<category><![CDATA[CETRIOLI]]></category>
		<category><![CDATA[cioccolato]]></category>
		<category><![CDATA[cotechino]]></category>
		<category><![CDATA[crema]]></category>
		<category><![CDATA[Cucina]]></category>
		<category><![CDATA[cucinare]]></category>
		<category><![CDATA[datteri]]></category>
		<category><![CDATA[Dolce]]></category>
		<category><![CDATA[Frutta]]></category>
		<category><![CDATA[frutta secca]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[gorgonzola]]></category>
		<category><![CDATA[insalata]]></category>
		<category><![CDATA[lenticchie]]></category>
		<category><![CDATA[mandorle]]></category>
		<category><![CDATA[mele]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[or]]></category>
		<category><![CDATA[orzo]]></category>
		<category><![CDATA[pancetta]]></category>
		<category><![CDATA[pane]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pasta di mandorle]]></category>
		<category><![CDATA[patate]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[Primi]]></category>
		<category><![CDATA[Primi Piatti]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[Senza categoria]]></category>
		<category><![CDATA[spinaci]]></category>
		<category><![CDATA[verza]]></category>
		<category><![CDATA[voglia]]></category>
		<category><![CDATA[zucca]]></category>
		<category><![CDATA[zuppa]]></category>
		<category><![CDATA[novità in cucina]]></category>

		<guid isPermaLink="false">http://www.mykitchen-blog.com/2011/12/fatevi-furbi-con-gli-avanzi-delle-feste/</guid>
		<description><![CDATA[ Nei menu delle feste avete mangiato di tutto. Avrete optato per menu tradizionali, originali, leggeri, sfiziosi, raffinati o portafortuna. ]]></description>
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		</item>
		<item>
		<title>Salsa al gorgonzola</title>
		<link>http://www.mykitchen-blog.com/2011/09/salsa-al-gorgonzola/</link>
		<comments>http://www.mykitchen-blog.com/2011/09/salsa-al-gorgonzola/#comments</comments>
		<pubDate>Thu, 29 Sep 2011 06:50:31 +0000</pubDate>
		<dc:creator>SffzubfY</dc:creator>
				<category><![CDATA[Antipasti]]></category>
		<category><![CDATA[blog]]></category>
		<category><![CDATA[burro]]></category>
		<category><![CDATA[crema]]></category>
		<category><![CDATA[Dolce]]></category>
		<category><![CDATA[gorgonzola]]></category>
		<category><![CDATA[gorgonzola dolce]]></category>
		<category><![CDATA[or]]></category>
		<category><![CDATA[panna]]></category>
		<category><![CDATA[piccante]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[Ricette]]></category>
		<category><![CDATA[sedano]]></category>
		<category><![CDATA[Senza categoria]]></category>
		<category><![CDATA[Verdure]]></category>
		<category><![CDATA[dolce]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[salse]]></category>

		<guid isPermaLink="false">http://www.mykitchen-blog.com/2011/09/salsa-al-gorgonzola/</guid>
		<description><![CDATA[ La salsa al gorgonzola è un ottimo accompagnamento per bruschettine, crostini o sfogliatelle. è quindi una salsa che gusterete e proporrete con gli antipasti , che come sapete sono uno degli ingredienti principali per il successo di una cena. Perché chi ben comincia è a metà dell&#8217;opera. ]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Risotto verde croccante</title>
		<link>http://www.mykitchen-blog.com/2011/02/risotto-verde-croccante/</link>
		<comments>http://www.mykitchen-blog.com/2011/02/risotto-verde-croccante/#comments</comments>
		<pubDate>Wed, 02 Feb 2011 17:17:09 +0000</pubDate>
		<dc:creator>SffzubfY</dc:creator>
				<category><![CDATA[gorgonzola]]></category>
		<category><![CDATA[noci]]></category>
		<category><![CDATA[olio]]></category>
		<category><![CDATA[or]]></category>
		<category><![CDATA[riso]]></category>
		<category><![CDATA[Riso & Sorriso]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[Senza categoria]]></category>
		<category><![CDATA[spinaci]]></category>
		<category><![CDATA[vino]]></category>
		<category><![CDATA[california]]></category>
		<category><![CDATA[cubetti-150]]></category>
		<category><![CDATA[evo-mezzo]]></category>
		<category><![CDATA[gr-noci]]></category>
		<category><![CDATA[gr-olio]]></category>
		<category><![CDATA[lasciate]]></category>
		<category><![CDATA[Risotto]]></category>

		<guid isPermaLink="false">http://www.mykitchen-blog.com/2011/02/risotto-verde-croccante/</guid>
		<description><![CDATA[Ingredienti: 320 gr. riso vialone nano 200 gr]]></description>
		<wfw:commentRss>http://www.mykitchen-blog.com/2011/02/risotto-verde-croccante/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>POLENTA TIRAGNA o TARAGNA</title>
		<link>http://www.mykitchen-blog.com/2010/12/polenta-tiragna-o-taragna/</link>
		<comments>http://www.mykitchen-blog.com/2010/12/polenta-tiragna-o-taragna/#comments</comments>
		<pubDate>Sat, 11 Dec 2010 22:43:00 +0000</pubDate>
		<dc:creator>SffzubfY</dc:creator>
				<category><![CDATA[altro]]></category>
		<category><![CDATA[blog]]></category>
		<category><![CDATA[burro]]></category>
		<category><![CDATA[fontina]]></category>
		<category><![CDATA[formaggi]]></category>
		<category><![CDATA[formaggio]]></category>
		<category><![CDATA[gorgonzola]]></category>
		<category><![CDATA[griglia]]></category>
		<category><![CDATA[Le Due F]]></category>
		<category><![CDATA[menta]]></category>
		<category><![CDATA[or]]></category>
		<category><![CDATA[Piemonte]]></category>
		<category><![CDATA[polenta]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[Ricette; Polenta]]></category>
		<category><![CDATA[sale]]></category>
		<category><![CDATA[Senza categoria]]></category>
		<category><![CDATA[vino]]></category>
		<category><![CDATA[altro-formaggio]]></category>
		<category><![CDATA[farina-gialla]]></category>
		<category><![CDATA[garda-classico]]></category>

		<guid isPermaLink="false">http://www.mykitchen-blog.com/2010/12/polenta-tiragna-o-taragna/</guid>
		<description><![CDATA[Adoro la polenta. ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Risotto mantecato con porcini e gorgonzola dolce</title>
		<link>http://www.mykitchen-blog.com/2008/05/risotto-mantecato-con-porcini-e-gorgonzola-dolce/</link>
		<comments>http://www.mykitchen-blog.com/2008/05/risotto-mantecato-con-porcini-e-gorgonzola-dolce/#comments</comments>
		<pubDate>Tue, 27 May 2008 14:13:13 +0000</pubDate>
		<dc:creator>SffzubfY</dc:creator>
				<category><![CDATA[Primo piatto di verdure]]></category>
		<category><![CDATA[gorgonzola]]></category>
		<category><![CDATA[porcini]]></category>
		<category><![CDATA[primo piatto]]></category>
		<category><![CDATA[Risotto]]></category>

		<guid isPermaLink="false">http://www.mykitchen-blog.com/?p=13</guid>
		<description><![CDATA[Difficoltà:   Facile Tempo:   Oltre 1 ora Ingredienti per 4 persone: gr.280 di riso, gr.150 di funghi porcini, gr.100 di formaggio gorgonzola, gr.80 di burro, gr.100 di parmigiano grattugiato, gr.100 di vino bianco, gr.50 di scalogno, 2 spicchi di aglio, olio extravergine di oliva, sale e pepe, gr.100 di parmigiano grattugiato, prezzemolo. Per il brodo vegetale: 1 cipolla, gr.150 di sedano, 2 carote, 1 pomodoro rosso, 1 zucchina, pepe in grani, chiodi di garofano. Per la guarnizione: prezzemolo tritato, lamelle di funghi porcini passati in padella. Preparazione: Preparare il brodo vegetale. Pulire le verdure. Tagliarle in grossi pezzi lasciando intero solo il pomodoro. Mettere le verdure in una pentola con acqua fredda, aromatizzarla con chiodi di garofano e pepe in grani, e lasciare cuocere il brodo per qualche ora a fiamma bassa, senza farlo mai bollire, per circa un&#8217;ora. Quindi, con l&#8217;aiuto di un colino a maglia stretta, filtrare il brodo in una pentola pulita e lasciarlo sulla fiamma a fuoco moderato. Preparare il risotto. Tritare lo scalogno con un coltello. In una pentola di rame a bordi alti versare un filo d&#8217;olio extravergine d&#8217;oliva e una noce di burro. Riscaldare a fuoco alto e aggiungere lo scalogno tritato, lasciarlo rosolare [...]]]></description>
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