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  <title>Latest Italian Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/italian-recipes/50/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
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  <item>
   <title><![CDATA[Recipe: Quick Tetrazzini]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/quick-tetrazzini/403/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:20:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/quick-tetrazzini/403/index.html</guid>
   <description><![CDATA[ Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna. Drain spaghetti and combine with mushroom-tuna mixture. Put into greased 2 to 2 1/2 quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. 

Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Tuscany Rice And Bean Soup ]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/tuscany-rice-and-bean-soup-/337/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:57:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/tuscany-rice-and-bean-soup-/337/index.html</guid>
   <description><![CDATA[ Brown sausage in Dutch oven or large saucepan over medium-high heat, about 6 minutes. Drain fat. Stir in broth, tomatoes, salt, pepper and oregano; bring to a boil. Stir in rice and beans. Cover and simmer 15 to 20 minutes, or until rice is cooked.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Florentine Rice ]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/florentine-rice-/282/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:14:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/florentine-rice-/282/index.html</guid>
   <description><![CDATA[ Remove stems from spinach. Wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat. Add spinach, red bell pepper, onions, garlic, pepper and rosemary. cook for 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Italian Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/italian-soup/262/index.html</link>
   <pubDate>Sun, 4 Oct 2009 12:48:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/italian-soup/262/index.html</guid>
   <description><![CDATA[ Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan
with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Risotto Milanese]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/risotto-milanese/188/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:53:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/risotto-milanese/188/index.html</guid>
   <description><![CDATA[ Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes.

Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. 

Serve hot.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Deep Fryer Italian Zeppole]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/deep-fryer-italian-zeppole/123/index.html</link>
   <pubDate>Wed, 16 Sep 2009 14:03:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/deep-fryer-italian-zeppole/123/index.html</guid>
   <description><![CDATA[ Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. 

Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. 

Dip zeppole in sugar mixture while still hot.]]></description>
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  <item>
   <title><![CDATA[Recipe: Minestra Di Piselli Freschi E Carciofi]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/minestra-di-piselli-freschi-e-carciofi/103/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:41:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/minestra-di-piselli-freschi-e-carciofi/103/index.html</guid>
   <description><![CDATA[ Trim off all of the tough outer leaves from the artichokes.  Cut off the tops of the artichokes, trim and peel the bottoms, leaving a
little of the stem.  Quarter the artichokes.  (If using larger artichokes, scrape away the fuzzy choke.) Toss with lemon juice.

Heat the chicken stock to a simmer in a medium saucepan.

In a skillet, heat the butter over medium-high heat.  Add the artichokes, garlic, and salt and pepper to the skillet.  Saute, tossing, for 5 minutes.

Using a slotted spoon, transfer the cooked artichokes and garlic to the simmering stock.  Add parsley and simmer, covered, for 15
minutes.  Uncover, add peas and simmer for 5 minutes longer.  Serve hot with grated Parmesan or pecorino cheese.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Ostriche alla Livornese (Oysters) ]]></title>
   <link>http://freerecipes.eu/free-recipe/italian-recipes/ostriche-alla-livornese-oysters-/66/index.html</link>
   <pubDate>Sat, 12 Sep 2009 10:12:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/italian-recipes/ostriche-alla-livornese-oysters-/66/index.html</guid>
   <description><![CDATA[ Detach the oysters from their shells and put then into china shells 
with their own liquor. Have ready a dessert-spoonful of parsley, 
shallot, anchovy and very little fennel, add a tablespoonful of 
bread crumbs and a little pepper, and mix the whole with a little 
cream. Put some of this mixture on each oyster, and then bake them 
in a moderate fire for a quarter of an hour. At the last minute 
add a squeeze of lemon juice to each oyster and serve on a folded 
napkin. 
]]></description>
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