<?xml version="1.0" encoding="utf-8" standalone="yes"?>
<rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
  <channel>
    <title>Antipasti on Sandro Cirulli</title>
    <link>https://sandrocirulli.net/tags/antipasti/</link>
    <description>Recent content in Antipasti on Sandro Cirulli</description>
    <generator>Hugo</generator>
    <language>en-gb</language>
    <lastBuildDate>Sun, 24 Jan 2010 00:00:00 +0000</lastBuildDate>
    <atom:link href="https://sandrocirulli.net/tags/antipasti/index.xml" rel="self" type="application/rss+xml" />
    <item>
      <title>Samosa alle verdure</title>
      <link>https://sandrocirulli.net/lamuccapazza/samosa-alle-verdure/</link>
      <pubDate>Sun, 24 Jan 2010 00:00:00 +0000</pubDate>
      <guid>https://sandrocirulli.net/lamuccapazza/samosa-alle-verdure/</guid>
      <description>&lt;figure&gt;&lt;img src=&#34;../../img/cooking/samosa.jpg&#34;&#xA;    alt=&#34;Samosa&#34;&gt;&#xA;&lt;/figure&gt;&#xA;&#xA;&lt;p&gt;La samosa è uno spuntino tipico dell’India e del Pakistan e viene spesso preparata fritta con un ripieno di carne. A volte più essere un po’ pesante quindi noi vi proponiamo la variante vegetariana al forno.&lt;/p&gt;&#xA;&lt;p&gt;&lt;strong&gt;Ingredienti&lt;/strong&gt;&lt;/p&gt;&#xA;&lt;p&gt;&lt;em&gt;Per l’impasto:&lt;/em&gt;&lt;br&gt;&#xA;170 gr. di farina&lt;br&gt;&#xA;8 cucchiai d’olio&lt;br&gt;&#xA;1 dl di acqua tiepida&lt;br&gt;&#xA;sale&lt;/p&gt;&#xA;&lt;p&gt;&lt;em&gt;Per il ripieno:&lt;/em&gt;&lt;br&gt;&#xA;4 patate&lt;br&gt;&#xA;160 gr. di piselli&lt;br&gt;&#xA;1 cipolla&lt;br&gt;&#xA;1 peperoncino verde&lt;br&gt;&#xA;1 succo di limone&lt;br&gt;&#xA;zenzero grattugiato&lt;br&gt;&#xA;coriandolo&lt;br&gt;&#xA;cumino&lt;br&gt;&#xA;garam masala (spezia indiana)&lt;br&gt;&#xA;paprika o peperoncino&lt;br&gt;&#xA;prezzemolo tritato&lt;/p&gt;</description>
    </item>
  </channel>
</rss>
