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	<title>Fall recipe Archives &#8211; Tina&#039;s Table</title>
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	<description>Exploring Italy and its Cuisine</description>
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		<title>Leek Gnudi (Gnudi di Porri)</title>
		<link>https://www.tinastable.com/leek-gnudi/</link>
					<comments>https://www.tinastable.com/leek-gnudi/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 28 Jan 2020 11:58:16 +0000</pubDate>
				<category><![CDATA[Italian Food & Travel Blog]]></category>
		<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Ricotta]]></category>
		<category><![CDATA[Tuscany]]></category>
		<category><![CDATA[Winter recipe]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=4468</guid>

					<description><![CDATA[Leek gnudi or Gnudi di Porri are a twist on a popular Tuscan dish of humble origins. Gnudi are traditionally little dumplings of sheep&#8217;s milk ricotta cheese and spinach, chard, or other greens such as cavolo nero (dinosaur kale), mixed with Parmigiano-Reggiano cheese, fresh nutmeg, egg and often flour. In this version, I use leeks, an ingredient often used in Tuscan cuisine, instead of greens. Sauced with a butter and sage sauce, it&#8217;s a simple, delicious and lovely dish that&#8217;s quick to prepare. I came across these leek gnudi at a restaurant called the Ristorante da Pode near San Gimignano&#8230;]]></description>
		
					<wfw:commentRss>https://www.tinastable.com/leek-gnudi/feed/</wfw:commentRss>
			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4468</post-id>	</item>
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		<title>Bagna Cauda (Piedmontese Warm Anchovy &#038; Garlic Sauce)</title>
		<link>https://www.tinastable.com/bagna-cauda-recipe/</link>
					<comments>https://www.tinastable.com/bagna-cauda-recipe/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 21 Nov 2019 13:59:02 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Anchovies]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Terra Cotta cookware]]></category>
		<category><![CDATA[Turin]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=4122</guid>

					<description><![CDATA[Bagna Cauda from Piedmont is one of those iconic dishes that you come across repeatedly when you read about Italian cuisine. What it is, at its simplest, is a warm sauce of garlic and anchovies slowly cooked in extra virgin olive oil until soft and luscious, served in autumn with seasonal raw and cooked vegetables. It&#8217;s not just a dish but a communal event shared with friends and family. (Red wine flowing&#8230;) If you hear the recipe described &#8211; it doesn&#8217;t necessarily sound appealing or interesting at first. However, once you taste it and experience a proper Bagna Cauda, it&#8230;]]></description>
		
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			<slash:comments>28</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4122</post-id>	</item>
		<item>
		<title>Butternut Squash Parmigiana (Zucca alla Parmigiana)</title>
		<link>https://www.tinastable.com/butternut-squash-parmigiana/</link>
					<comments>https://www.tinastable.com/butternut-squash-parmigiana/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 14 Nov 2019 07:51:00 +0000</pubDate>
				<category><![CDATA[Contorni - Side Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=4034</guid>

					<description><![CDATA[To say that I like to eat and eat well is an understatement. I adore food from all over the world. Consequently, coming up with an absolute favorite dish is tough. However, Eggplant Parmigiana is way up there on my favorites list. If I could select my final meal, I&#8217;d definitely include a huge tray of it, just for me! Zucca alla Parmigiana or Butternut Squash Parmigiana is a fall/winter version of the dish. In my version, I use the same glorious flavors of a Neapolitan Melanzane alla Parmigiana, but switch out the summery eggplant with winter squash. It&#8217;s a&#8230;]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4034</post-id>	</item>
		<item>
		<title>Italian Lentil Soup (Zuppa di Lenticchie di Zia Rosa)</title>
		<link>https://www.tinastable.com/italian-lentil-soup/</link>
					<comments>https://www.tinastable.com/italian-lentil-soup/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 15 Feb 2019 18:26:37 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Legumes]]></category>
		<category><![CDATA[Lentils]]></category>
		<category><![CDATA[Winter recipe]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=2351</guid>

					<description><![CDATA[I must admit that before my Aunt Rose served me her Italian Lentil Soup (Zuppa di Lenticchie) years ago, I&#8217;d never liked lentil soup. What I&#8217;d tasted previously was always boring and poorly prepared and I just thought that it was bland &#8220;health food&#8221;. This soup, however, is delicious, comforting, and satisfying. It&#8217;s exactly what I want to eat when the weather gets cool. I eat it all fall and winter long and never tire of it. It&#8217;s a family favorite. An Italian Staple&#8230; Italian Lentil Soup is an Italian staple, eaten all over Italy with many variations. Basically, you&#8230;]]></description>
		
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			<slash:comments>7</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2351</post-id>	</item>
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