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		<title>Italian Food Net - Recipes -  RSS</title>
			<description>Italian Food Net: Recipes</description>
			<link>http://www.italianfoodnet.com</link>
			<pubDate>Sat, 04 Sep 2010 00:30:39 +0100</pubDate>
			<ttl>60</ttl>
				<item>
					<title><![CDATA[Margherita Pizza - Pizza Margherita]]></title>
					<description><![CDATA[<p><strong>Ingredients for 1 pizza </strong></p>
<p>230 gr (8.11 oz) Pizza Dough <br />100 gr (3.52 oz) Tomato Sauce<br />100 gr (3.52 oz) Cubed Mozzarella<br />Basil Leaves<br />Flour<br />Extra Virgin Olive Oil<br />A pinch of Salt</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/pizza-margherita</link>
					<pubDate>Fri, 03 Sep 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/pizza-margherita</guid>
				</item>
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					<title><![CDATA[Pizza Dough - Impasto per la pizza]]></title>
					<description><![CDATA[<p><strong>Ingredients for 2 pizzas </strong></p>
<p>425 gr (14.9 oz) 00 Flour<br />5 gr (0.17) Brewer's Yeast<br />250 ml (8.45 fl oz) Room Temperature Water <br />10 ml (0.33 fl oz) Extra Virgin Olive Oil<br />10 gr (0.35 oz) Salt</p>
<p> </p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/pizza-dough-impasto-per-la-pizza</link>
					<pubDate>Fri, 03 Sep 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/pizza-dough-impasto-per-la-pizza</guid>
				</item>
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					<title><![CDATA[How to clean mussels - Come pulire le cozze]]></title>
					<description><![CDATA[]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/how-to-clean-mussels</link>
					<pubDate>Sat, 19 Jun 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/how-to-clean-mussels</guid>
				</item>
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					<title><![CDATA[How to clean Squid - Come pulire i calamari]]></title>
					<description><![CDATA[]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/how-to-clean-squid</link>
					<pubDate>Sat, 05 Jun 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/how-to-clean-squid</guid>
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					<title><![CDATA[Prosciutto and Mozzarella Crostini (Crostini con prosciutto crudo e mozzarella)]]></title>
					<description><![CDATA[<p><strong>Ingredients for 2 persons </strong><br />1 Bread Slice cut into half<br />4 Prosciutto (Raw Ham) Slices<br />6 Mozzarella Slices<br />Extra Virgin Olive Oil</p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/prosciutto-and-mozzarella-crostini-crostini-con-prosciutto-crudo-e-mozzarella</link>
					<pubDate>Fri, 28 May 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/prosciutto-and-mozzarella-crostini-crostini-con-prosciutto-crudo-e-mozzarella</guid>
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					<title><![CDATA[How to Clean and Purge Clams (Come pulire e spurgare le vongole)]]></title>
					<description><![CDATA[<p><strong>To clean and purge clams you will need</strong></p>
<p><br />Cold Water</p>
<p><br />Sea or Table Salt</p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/how-to-clean-and-purge-clams</link>
					<pubDate>Fri, 21 May 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/how-to-clean-and-purge-clams</guid>
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					<title><![CDATA[Dark Chocolate Sauce (Salsa al cioccolato fondente)]]></title>
					<description><![CDATA[<p><strong><br /></strong></p>
<p><strong>Ingredients </strong></p>
<p>200 gr (7.05 oz) Dark Chocolate finely shaved with a knife<br />250 gr (8.81 oz) Liquid Cream</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/dark-chocolate-saucesalsa-al-cioccolato-fondente</link>
					<pubDate>Sun, 16 May 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/dark-chocolate-saucesalsa-al-cioccolato-fondente</guid>
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					<title><![CDATA[Crespelle with Ham and Mozzarella (Crespelle con prosciutto e mozzarella)]]></title>
					<description><![CDATA[<p><strong>Ingredients for 4 persons <br /></strong></p>
<p> </p>
<p>500 gr (17.63 oz) 00 Flour<br />500 ml (16 fl oz) Béchamel Sauce<br />500 ml (16 fl oz) Whole Milk<br />150 gr (5.29 oz) Mozzarella Cheese<br />120 gr (4.23 oz) Cooked Ham<br />80 gr (2.82 oz) Grated Parmesan<br />50 gr (1.76 oz) Melted Butter<br />3 Whole Eggs<br />1 Knob of Butter<br />Salt and Black Pepper</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/crespelle-with-ham-and-mozzarellacrespelle-con-prosciutto-e-mozzarella</link>
					<pubDate>Fri, 07 May 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/crespelle-with-ham-and-mozzarellacrespelle-con-prosciutto-e-mozzarella</guid>
				</item>
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					<title><![CDATA[Prosciutto Wrapped Prawns (Mazzancolle al prosciutto crudo)]]></title>
					<description><![CDATA[<p><strong>Ingredients for 2 persons </strong></p>
<p>6 Shelled Prawns<br />6 Prosciutto Slices (Raw Ham)<br />4 Sage Leaves<br />2 Garlic Cloves<br />1 Knob of Butter<br />Extra Virgin Olive Oil<br />Salt and Black Pepper</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/prosciutto-wrapped-prawnsmazzancolle-al-prosciutto-crudo</link>
					<pubDate>Fri, 23 Apr 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/prosciutto-wrapped-prawnsmazzancolle-al-prosciutto-crudo</guid>
				</item>
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					<title><![CDATA[Tuna Dip (Salsa tonnata)]]></title>
					<description><![CDATA[<p><strong>Ingredients </strong></p>
<p>200 gr (7.05 oz) Mayonnaise <br />150 gr (5.29 oz) Can Tuna in Oil, drained and flaked<br />2 Anchovies<br />Handful of Capers<br />Juice of ½ Lemon</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/tuna-dip-salsa-tonnata</link>
					<pubDate>Thu, 08 Apr 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/tuna-dip-salsa-tonnata</guid>
				</item>
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					<title><![CDATA[Roast Lamb Chops with Potatoes (Costolette agnello al forno con patate)]]></title>
					<description><![CDATA[<p><strong>Ingredients per person </strong></p>
<p>4 Lamb Chops<br />2 Potatoes<br />2 Garlic Cloves<br />½ Chopped Lemon Zest<br />1 Glass White Wine<br />Chopped Fresh Sage<br />Chopped Fresh Rosemary<br />Extra Virgin Olive Oil<br />Cooking Salt<br />Table Salt<br />Black Pepper</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/roast-lamb-chops-with-potatoes-costolette-agnello-al-forno-con-patate</link>
					<pubDate>Sat, 27 Mar 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/roast-lamb-chops-with-potatoes-costolette-agnello-al-forno-con-patate</guid>
				</item>
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					<title><![CDATA[Fried Stuffed Rice Balls (Supplì)]]></title>
					<description><![CDATA[<p><strong>Ingredients for 4 persons </strong></p>
<p>350 gr (12.34 oz) Rice<br />500 gr (17.63 oz) Ragù Sauce<br />2 Eggs<br />100 gr (3.52 oz) Cubed Mozzarella Cheese<br />100 gr (3.52 oz) Finely Grated Parmesan<br />60 gr (2.11 oz) Butter<br />1 Litre Meat Stock<br />Flour and Bread Crumbs to coat<br />Extra Virgin Olive Oil<br />Salt</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/rice-suppli-suppli-di-riso</link>
					<pubDate>Fri, 19 Mar 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/rice-suppli-suppli-di-riso</guid>
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					<title><![CDATA[Plum Cake with Dark Chocolate Drops (Plum cake con gocce di cioccolato fondente)]]></title>
					<description><![CDATA[<p><strong>Ingredients for 4 persons</strong></p>
<p>75 gr (2.64 oz) Rice Flour<br />75 gr (2.64 oz) Butter<br />65 gr (2.29 oz) Brown Sugar<br />50 gr (1.76 oz) Dark Chocolate Drops<br />2 gr (0.07 oz) Baking Powder<br />2 Whole Eggs<br />½ Vanilla Pod<br />Finely grated Zest of ½ Lemon<br />A pinch of Salt<br /><strong>Garnish</strong><br />Icing Sugar<br />Chocolate Sauce<br />White Chocolate decorations</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/plum-cake-with-dark-chocolate-drops-plum-cake-con-gocce-di-cioccolato-fondente</link>
					<pubDate>Sat, 13 Mar 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/plum-cake-with-dark-chocolate-drops-plum-cake-con-gocce-di-cioccolato-fondente</guid>
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					<title><![CDATA[Veal Piccata with White Wine (Piccata di vitello al vino bianco)]]></title>
					<description><![CDATA[<p><strong>Ingredients for 4 persons</strong></p>
<p> </p>
<p>400 gr (14.19 oz) Thinly Sliced Veal<br />1 Glass White Wine<br />100 gr (3.52  oz) Butter<br />Fresh Chopped Parsley<br />Flour to coat<br />Extra Virgin Olive Oil<br />Salt and Black Pepper</p>
<p> </p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/veal-piccata-with-white-wine-piccata-di-vitello-al-vino-bianco</link>
					<pubDate>Fri, 19 Feb 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/veal-piccata-with-white-wine-piccata-di-vitello-al-vino-bianco</guid>
				</item>
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					<title><![CDATA[Spinach and Ricotta Tart (Torta rustica con spinaci e ricotta)]]></title>
					<description><![CDATA[<p><strong>Ingredients for 4 persons </strong></p>
<p><br />2 Puff Pastry Sheets<br />200 gr (7.05 oz) Steamed Spinach<br />150 gr (5.29 oz) Fresh Ricotta Cheese<br />200 gr (7.05 oz) Grated Parmesan <br />2 Eggs<br />Salt and Black Pepper</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/spinach-and-ricotta-tart-torta-rustica-con-spinaci-e-ricotta</link>
					<pubDate>Sat, 30 Jan 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/spinach-and-ricotta-tart-torta-rustica-con-spinaci-e-ricotta</guid>
				</item>
	<item>
					<title><![CDATA[Puff Pastry (Pasta sfoglia)]]></title>
					<description><![CDATA[]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/puff-pastry-pasta-sfoglia</link>
					<pubDate>Fri, 15 Jan 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/puff-pastry-pasta-sfoglia</guid>
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					<title><![CDATA[Ravioli with Mozzarella Cheese and Tomatoes (Ravioli ricotta e spinaci con mozzarella e pachino]]></title>
					<description><![CDATA[<p><strong>Ingredients 4 servings</strong><br />500 Gr (17.64 Oz) Ricotta cheese and Spinach Ravioli<br />200 Gr (7.05 Oz) Buffalo's Milk Mozzarella<br />15 - 20 Pachino Tomatoes<br />½  Onion<br />Garlic<br />Grated Parmesan cheese<br />Extra Virgin Olive Oil<br />Fresh sage</p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/ravioli-with-mozzarella-cheese-and-tomatoes-ravioli-ricotta-e-spinaci-con-mozzarella-e-pachino</link>
					<pubDate>Thu, 14 Jan 2010 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/ravioli-with-mozzarella-cheese-and-tomatoes-ravioli-ricotta-e-spinaci-con-mozzarella-e-pachino</guid>
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					<title><![CDATA[Pink Cocktail Sauce (Salsa rosa)]]></title>
					<description><![CDATA[<p><strong>Ingredients for 4 persons</strong></p>
<p>500 ml (17 fl oz) Seed Oil<br />3 Egg Yolks<br />2 Teaspoons Tomato Ketchup<br />1 Teaspoon Mustard Sauce<br />2 Drops of Tabasco<br />2 Drops of Brandy<br />2 Drops Worchester Sauce<br />½ Cup Orange Juice<br />A Pinch of Salt</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/pink-cocktail-sauce-salsa-rosa</link>
					<pubDate>Tue, 29 Dec 2009 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/pink-cocktail-sauce-salsa-rosa</guid>
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					<title><![CDATA[Sole Fillets In Lemon Parsley Butter (Miller's Wife Style) - (Sogliola alla mugnaia)]]></title>
					<description><![CDATA[<p style="margin-bottom: 0cm;"><strong>Ingredients for 4 persons </strong><br />4 Sole Fillets well cleaned<br />80 gr (2.82 oz) Butter<br />Juice of ½ Lemon<br />Fresh Chopped Parsley<br />Flour<br />Salt</p>
<p> </p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/sole-fillets-in-lemon-parsley-butter-millers-wife-style-sogliola-alla-mugnaia</link>
					<pubDate>Mon, 21 Dec 2009 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/sole-fillets-in-lemon-parsley-butter-millers-wife-style-sogliola-alla-mugnaia</guid>
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					<title><![CDATA[Baked Pasta (Pasta al Forno)]]></title>
					<description><![CDATA[<p><strong>Ingredients for 6/8 persons </strong><br />1 Kg (35.27 oz) Rigatoni Pasta<br />1½ Litres (50.72 fl oz) Ragu Sauce<br />500 gr (17.63 oz) Béchamel Sauce<br />500 gr (17.63 oz) Cubed Mozzarella Cheese<br />250 gr (8.81oz) Grated Parmesan<br />150 gr (5.29 oz) Cubed Cooked Ham<br />A Knob of Butter</p>]]></description>
					<link>http://www.italianfoodnet.com/eng/recipe/baked-pasta-pasta-al-forno</link>
					<pubDate>Sat, 05 Dec 2009 06:00:00 +0000</pubDate>
					<guid isPermaLink="false">http://www.italianfoodnet.com/eng/recipe/baked-pasta-pasta-al-forno</guid>
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