Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the green part of the courgette, all diced. Toss and cook for a few minutes. Flavour with the marjoram and leave to cool.
Steam the asparagus tips. Blend the ham and add the Crema del Piemonte. Blend the tuna, anchovies and capers. Flavour two spoons of Crema del Piemonte with the chopped chives, and two more with chilli or paprika. Add the Crema del Piemonte to the ratatouille.
Fill the choux buns with the ratatouille. Put the other creams into two icing bags and fill the choux buns and macarons.
The Recipes of the Caseificio Longo
Slice the onion into very fine rings and place in a cup with the vinegar,
Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Clean the artichokes, slice them finely and toss them in a pan with the scallion
Place the Tomino in a bowl, season with salt, pepper and oil...
Reduce the cheese into leaves and roughly chop the walnuts...