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	Comments on: Ricette Classiche: Brasato al Barolo	</title>
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		By: Ricette Classiche: Ossobuco in Gremolata alla Milanese		</title>
		<link>https://bellavitae.com/ricette-classiche-brasato-al-barolo/#comment-8711</link>

		<dc:creator><![CDATA[Ricette Classiche: Ossobuco in Gremolata alla Milanese]]></dc:creator>
		<pubDate>Fri, 24 Feb 2012 02:49:19 +0000</pubDate>
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					<description><![CDATA[[...] it until the tough tissues melt, coating the meat fibers, rendering them soft and silky.  As with Brasato, the meat will develop a velvety texture and delicious, earthy flavor, but with the added luxury [...]]]></description>
			<content:encoded><![CDATA[<p>[&#8230;] it until the tough tissues melt, coating the meat fibers, rendering them soft and silky.  As with Brasato, the meat will develop a velvety texture and delicious, earthy flavor, but with the added luxury [&#8230;]</p>
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		By: Double Delightful: Excellent, easy meals for active, complicated lives &#124; Riigg		</title>
		<link>https://bellavitae.com/ricette-classiche-brasato-al-barolo/#comment-2215</link>

		<dc:creator><![CDATA[Double Delightful: Excellent, easy meals for active, complicated lives &#124; Riigg]]></dc:creator>
		<pubDate>Thu, 16 Dec 2010 18:30:48 +0000</pubDate>
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					<description><![CDATA[[...] Ricette Classiche: Brasato al Barolo &#124; BELLAVITÆ [...]]]></description>
			<content:encoded><![CDATA[<p>[&#8230;] Ricette Classiche: Brasato al Barolo | BELLAVITÆ [&#8230;]</p>
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