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<RecipeList>
<Recipe recipeId="32147" locale="it">
<RecipeHeader>
<RecipeTitle>Polpi affogati</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Polpi affogati
Ingredienti per 6 persone:
kg. 1,200 di polpi veraci,</IngredientText>
<Ingredient id="1112" quantity="2.0" unit="spicchi" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="spicchi">2 spicchi</IngredientQuantity>
<IngredientItem>aglio</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2144" quantity="1.0" unit="bicchiere" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="bicchiere">1 bicchiere</IngredientQuantity>
<IngredientItem>olio extra vergine d&apos;oliva</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>gr. 500 di pomodori pelati,</IngredientText>
<Ingredient id="1152" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>prezzemolo tritato</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>gr. 100 di olive nere di Gaeta denocciolate,</IngredientText>
<Ingredient id="679" quantity="0.0" unit="" comment="dissalati" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>capperi dissalati e lavati</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>sale</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="726" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>pepe</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Preparazione
Pulire i polpi della sacca interna e del becco, lavarli e metterli in una pentola di coccio con tutto l&apos;olio, i pomodori pelati spezzettati, gli spicchi d&apos;aglio schiacciati, un po&apos; di sale e il pepe. Incoperchiare e cuocere a fuoco basso fino a quando i polpi saranno teneri ed il sugo si sarà addensato.
A mezza cottura aggiungere i capperi e le olive mentre aggiungere il prezzemolo solo al termine della cottura.
Servire i polpi nel loro sugo accompagnandoli con crostini di pane abbrustolito e soffregato d&apos;aglio.
</RecipeText>
</Recipe>
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</ShopNCook>

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