The Recipes of the Caseificio Longo
Cut the aubergines in half, season with olive oil, salt and oregano and
Mix the Tomini and cream to a smooth consistency and place in the fridge
Place the Tomino in a bowl, season with salt, pepper and oil...
Slice the onion into very fine rings and place in a cup with the vinegar,
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Roll the Tomini in the chopped apricots and almonds to form two
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing