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	<title>Pastanet &#187; butter</title>
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	<description>Italian Pasta is very good</description>
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		<title>Spaghetti (or Linguine) with Pepperone</title>
		<link>http://pastanet.com/2009/07/17/spaghetti-or-linguine-with-pepperone/</link>
		<comments>http://pastanet.com/2009/07/17/spaghetti-or-linguine-with-pepperone/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 16:18:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[Linguine]]></category>
		<category><![CDATA[Parmesan cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pepperone]]></category>
		<category><![CDATA[Spaghetti]]></category>

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		<description><![CDATA[A dish out from the tradition for unite the pasta with the Pepperone, the Italian taste and the American one!!!
Time required: 20 minutes
Recommended wine: a light, tasty red (Aglianico del Vulture or Piedirosso), served at room temperature.
Ingredients (four servings):

1 pound of spaghetti or linguine
2 ounces of butter
1/2 pound of pepperone
1/2 cup of cream
2 yolks of [...]]]></description>
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		<title>Neapolitan Lasagna</title>
		<link>http://pastanet.com/2009/07/17/neapolitan-lasagna/</link>
		<comments>http://pastanet.com/2009/07/17/neapolitan-lasagna/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 16:13:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[béchamel sauce]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[fior di latte cheese]]></category>
		<category><![CDATA[Gran Caruso]]></category>
		<category><![CDATA[Gran Tifeo d'Ischia]]></category>
		<category><![CDATA[home-made cream cheese]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[Italian peeled tomatoes]]></category>
		<category><![CDATA[Lasagna]]></category>
		<category><![CDATA[lean beef]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[nutmeg]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[Parmesan cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[pork sausages]]></category>
		<category><![CDATA[Ragù sauce]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[South of Italy]]></category>
		<category><![CDATA[white wine]]></category>

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		<description><![CDATA[Lasagne are large stripes of pasta, usually homemade, but you can find some excellent packaged too. There are two basic ways of cooking Lasagne, one from the North of Italy, one from the South; The difference is made by the use of béchamel sauce and nutmeg, typical of the first one, instead of ricotta, mozzarella [...]]]></description>
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