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	<title>Piccolo Archivio di Gastronomia e Scienze leccarde &#187; Lexicon &#8211; D</title>
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		<title>Dauphine &#8211; Duxelles</title>
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		<pubDate>Thu, 03 Jan 2008 18:59:19 +0000</pubDate>
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		<description><![CDATA[Dauphine (&#224; la) e anche &#224; la dauphinoise, sono denominazioni che si applicano specialmente al gratin di patate, preparato come segue.&#160;Affettate le patate in modo uniforme in fettine spesse tre o quattro millimetri, stendetele a fasciame in una pirofila spalmata di burro e d&#8217;aglio. Cospargere le patate di sbrinz grattugiato e di noce moscata, bagnate [...]]]></description>
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		<title>Daino &#8211; Dattero</title>
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		<pubDate>Fri, 28 Dec 2007 13:16:32 +0000</pubDate>
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Daino (fr. daim, la femmina daine, ingl. buck, femmina doe, ted Dammhirsch), il Cervus dama di Linneo, &#232; un ruminante selvatico dei Cervuli, pi&#249; piccolo del cervo, caratterizzato dalle corna palmate in cima.&#160;Si dice che la carne degli esemplari giovani sia delicata, quella degli esemplari adulti coriacea.&#160;Si cucina con le stesse [...]]]></description>
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