Online Recipe Database Direct Access

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<RecipeList>
<Recipe recipeId="9384" locale="it">
<RecipeHeader>
<RecipeTitle>Gnocchi di zucca con pioppini e gamberi</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Gnocchi:
Patate lesse 350g
Farina 200g
Polpa di zucca cotta 350g
Uovo 1</IngredientText>
<Ingredient id="755" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Noce moscata</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>Sale pepe
Salsa:
Gamberi rossi 200g
Funghi pioppini cotti 100g
Cipolla di Tropea 1</IngredientText>
<Ingredient id="1244" quantity="0.5" unit="bicchiere" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 bicchiere</IngredientQuantity>
<IngredientItem>vino bianco</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1806" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Olio</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></IngredientQuantity>
<IngredientItem>Sale</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Preparare gli gnocchi nel metodo classico.
Per la salsa:sbucciare i gamberi lasciando la testa. Mettere un filo d&apos;olio in padella con la cipolla tritata,aggiungere i funghi e i gamberi salare e bagnare con il vino e lasciare sfumare.
</RecipeText>
</Recipe>
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