Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick

Chop the scallion finely and mix in a bowl with the caprino, a few torn basil

Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).

Chop the rosemary and place in a bowl with the oil, salt and pepper...

Place the Tomino in a bowl, season with salt, pepper and oil... 

Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel

Break the eggs into a bowl and beat them with the salt, pepper and milk. Line

Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on

Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into

Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon

Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing