<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>bell&#039; alimento &#187; Seafood</title>
	<atom:link href="http://www.bellalimento.com/category/seafood/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.bellalimento.com</link>
	<description>beautiful food doesn&#039;t have to be complicated</description>
	<lastBuildDate>Mon, 06 Feb 2012 21:10:48 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1</generator>
		<item>
		<title>How to Make Norwegian Gravlax</title>
		<link>http://www.bellalimento.com/2011/12/21/how-to-make-norwegian-gravlax/</link>
		<comments>http://www.bellalimento.com/2011/12/21/how-to-make-norwegian-gravlax/#comments</comments>
		<pubDate>Wed, 21 Dec 2011 16:13:28 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Dips & Sauces]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sponsored]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Norwegian Gravlax]]></category>
		<category><![CDATA[Norwegian Salmon]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=10393</guid>
		<description><![CDATA[Norwegian Gravlax {Recipe compliments of Norwegian Salmon} What you&#8217;ll need: 1 approximate 2- pound salmon fillet, skin on 3 tablespoons salt 2 tablespoons sugar 1 tablespoon coarsely ground pepper 1 bunch dill, coarsely chopped Gravlax sauce: 4 egg yolks ½ teaspoon salt ½ cup vegetable oil or mild olive oil 1 tablespoon sugar 1 tablespoon [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2011/12/21/how-to-make-norwegian-gravlax/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Linguine alle Vongole {Linguine with Clams}</title>
		<link>http://www.bellalimento.com/2011/03/02/linguine-alle-vongole-linguine-with-clams/</link>
		<comments>http://www.bellalimento.com/2011/03/02/linguine-alle-vongole-linguine-with-clams/#comments</comments>
		<pubDate>Wed, 02 Mar 2011 15:52:07 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Linguine]]></category>
		<category><![CDATA[Linguine and Clams]]></category>
		<category><![CDATA[Linguine and Clams in White Sauce]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=8458</guid>
		<description><![CDATA[Linguine alla Vongole {Linguine with Clams} What you&#8217;ll need: 1 pound Linguine salt 4 tablespoons extra virgin olive oil 1/4 cup onion &#8211; minced 4 cloves garlic &#8211; minced 1 cup dry white wine 2 tablespoons fresh flat leaf Italian Parsley &#8211; roughly chopped {plus additional to garnish if desired} 16 little neck clams &#8211; [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2011/03/02/linguine-alle-vongole-linguine-with-clams/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Cappesante in Salsa di Zafferano {Sea Scallops in Saffron Sauce}</title>
		<link>http://www.bellalimento.com/2011/02/18/cappesante-in-salsa-di-zafferano-sea-scallops-in-saffron-sauce/</link>
		<comments>http://www.bellalimento.com/2011/02/18/cappesante-in-salsa-di-zafferano-sea-scallops-in-saffron-sauce/#comments</comments>
		<pubDate>Fri, 18 Feb 2011 15:34:29 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Heavy Whipping Cream]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Saffron]]></category>
		<category><![CDATA[Scallops]]></category>
		<category><![CDATA[Sea Scallops]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=8404</guid>
		<description><![CDATA[Cappesante in salsa di Zafferano {Sea Scallops in Saffron Cream Sauce} What you&#8217;ll need: 6 tablespoons unsalted butter &#8211; divided 2 tablespoons extra virgin olive oil 12 large sea scallops &#8211; patted dry 1 cup dry white wine 2 tablespoons heavy whipping cream pinch of saffron threads What to do: 1. Into a nonstick pan, [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2011/02/18/cappesante-in-salsa-di-zafferano-sea-scallops-in-saffron-sauce/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Crema di Gamberi {Shrimp Bisque}</title>
		<link>http://www.bellalimento.com/2011/01/17/crema-di-gamberi-shrimp-bisque/</link>
		<comments>http://www.bellalimento.com/2011/01/17/crema-di-gamberi-shrimp-bisque/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 16:04:59 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[bouillon cubes]]></category>
		<category><![CDATA[buter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[celelry]]></category>
		<category><![CDATA[celery leaves]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Heavy Whipping Cream]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Tomato Sauce]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=7886</guid>
		<description><![CDATA[Crema di Gamberi {Shrimp Bisque} Makes 4 good size portions What you&#8217;ll need: 1 carrot &#8211; minced 1 small onion &#8211; minced 2 stalks celery &#8211; minced 1 clove garlic &#8211; minced 4-6 celery leaves &#8211; minced 8 tablespoons unsalted butter &#8211; divided 1 pound shrimp &#8211; peeled, deveined 1/2 cup dry white wine 1 [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2011/01/17/crema-di-gamberi-shrimp-bisque/feed/</wfw:commentRss>
		<slash:comments>57</slash:comments>
		</item>
		<item>
		<title>Festa dei Sette Pesci {Feast of the Seven Fishes}</title>
		<link>http://www.bellalimento.com/2010/12/23/festa-dei-sette-pesci-feast-of-the-seven-fishes/</link>
		<comments>http://www.bellalimento.com/2010/12/23/festa-dei-sette-pesci-feast-of-the-seven-fishes/#comments</comments>
		<pubDate>Thu, 23 Dec 2010 21:01:03 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=7711</guid>
		<description><![CDATA[It&#8217;s beginning to look a lot like Christmas ; ) But before we can get to Christmas, there is Christmas EVE. With that, a very special feast comes.The Feast of the Seven Fishes. Festa dei Sette Pesci is celebrated on Christmas Eve and it is indeed a FEAST! It can also be referred to as La Viglia, La [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/12/23/festa-dei-sette-pesci-feast-of-the-seven-fishes/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Aragosta fra Diavolo {Lobster Fra Diavolo}</title>
		<link>http://www.bellalimento.com/2010/12/16/aragosta-fra-diavolo-lobster-fra-diavolo/</link>
		<comments>http://www.bellalimento.com/2010/12/16/aragosta-fra-diavolo-lobster-fra-diavolo/#comments</comments>
		<pubDate>Thu, 16 Dec 2010 17:32:55 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Lobster Tails]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Oregano]]></category>
		<category><![CDATA[Red Pepper Flakes]]></category>
		<category><![CDATA[Spaghetti]]></category>
		<category><![CDATA[Stock]]></category>
		<category><![CDATA[Tomatoes]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=7660</guid>
		<description><![CDATA[Aragosta fra Diavolo {Lobster fra Diavolo} What you&#8217;ll need: 2 tablespoons extra virgin olive oil 4 cloves garlic &#8211; thinly sliced 2 cups San Marzano Tomatoes salt 1 cup stock {preferably lobster stock} 1 teaspoon dried Oregano 1/2 cup dry white wine 1 teaspoon red pepper chili flakes 2 lobster tails &#8211; meat removed from [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/12/16/aragosta-fra-diavolo-lobster-fra-diavolo/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Cozze con la Salsiccia Piccante {Mussels with Spicy Sausage and Tomato}</title>
		<link>http://www.bellalimento.com/2010/12/02/cozze-con-il-salsiccio-piccante-mussels-with-spicy-sausage-and-tomato/</link>
		<comments>http://www.bellalimento.com/2010/12/02/cozze-con-il-salsiccio-piccante-mussels-with-spicy-sausage-and-tomato/#comments</comments>
		<pubDate>Thu, 02 Dec 2010 17:23:19 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Broth]]></category>
		<category><![CDATA[Chili Pepper Flakes]]></category>
		<category><![CDATA[Creminelli]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Sausage]]></category>
		<category><![CDATA[Tomatoes]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=7414</guid>
		<description><![CDATA[Adapted from &#8220;Meat Salt Time&#8221;: Salumi Master Cristiano Creminelli&#8220; What you&#8217;ll need: 2 piccante Creminelli sausages - casings removed and broken into 1&#8243; pieces 2 tablespoons extra virgin olive oil 4 garlic cloves &#8211; sliced 1/4 cup dry white wine 1 cup san marzano tomatoes &#8211; roughly chopped 1 cup broth 2 pounds mussels &#8211; [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/12/02/cozze-con-il-salsiccio-piccante-mussels-with-spicy-sausage-and-tomato/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Capesante al Forno {Baked Scallops}</title>
		<link>http://www.bellalimento.com/2010/08/29/capesante-al-forno-baked-scallops/</link>
		<comments>http://www.bellalimento.com/2010/08/29/capesante-al-forno-baked-scallops/#comments</comments>
		<pubDate>Mon, 30 Aug 2010 01:47:36 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Breadcrumbs]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Lemon Juice]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=6321</guid>
		<description><![CDATA[What you&#8217;ll need: {served as an appetizer this makes 4 servings} 2 tablespoons Extra Virgin Olive Oil 2 cloves of garlic &#8211; minced 2 tablespoons fresh lemon juice flat leaf Italian Parsley &#8211; chopped 1 pound bay scallops salt/pepper 4 tablespoons breadcrumbs 2 teaspoons unsalted butter Add this recipe to ZipList! What to do: 1. [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/08/29/capesante-al-forno-baked-scallops/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Gnocchi con Scampi {Gnocchi with Shrimp}</title>
		<link>http://www.bellalimento.com/2010/08/27/gnocchi-con-scampi-gnocchi-with-shrimp/</link>
		<comments>http://www.bellalimento.com/2010/08/27/gnocchi-con-scampi-gnocchi-with-shrimp/#comments</comments>
		<pubDate>Fri, 27 Aug 2010 14:30:07 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Heavy Whipping Cream]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Red Pepper Flakes]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Tomatoes]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=6319</guid>
		<description><![CDATA[{Adapted from the cookbook &#8220;Venezia&#8221; by Tessa Kiros} What you&#8217;ll need: 14.5 ounces canned peeled tomatoes &#8211; diced 3 tablespoons olive oil 1 shallot &#8211; minced 2 garlic cloves &#8211; minced 1/2 cup dry white wine pinch of Calabrian red pepper flakes 1 pound of large shrimp &#8211; deveined &#38; peeled {tails on} 1 tablespoon [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/08/27/gnocchi-con-scampi-gnocchi-with-shrimp/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Capellini ai Funghi e Caviale {Angel Hair w/Mushrooms &amp; Caviar} + GIVEAWAY !</title>
		<link>http://www.bellalimento.com/2010/05/03/capellini-ai-funghi-e-caviale-angel-hair-wmushrooms-caviar-giveaway/</link>
		<comments>http://www.bellalimento.com/2010/05/03/capellini-ai-funghi-e-caviale-angel-hair-wmushrooms-caviar-giveaway/#comments</comments>
		<pubDate>Mon, 03 May 2010 13:10:38 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Angel Hair]]></category>
		<category><![CDATA[Caviar]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Tomato Paste]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=5049</guid>
		<description><![CDATA[It&#8217;s almost Mother&#8217;s Day! Yes, that&#8217;s right, honey are you listening ; ) For me, it&#8217;s a day when all I really want is peace &#38; quiet in the house {Miss Priss, Middle Man &#38; Bruiser you listening} &#38; for someone else to cook for me. And if there happens to be a little something extra [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/05/03/capellini-ai-funghi-e-caviale-angel-hair-wmushrooms-caviar-giveaway/feed/</wfw:commentRss>
		<slash:comments>153</slash:comments>
		</item>
	</channel>
</rss>

