Place the Seirass in a container and mix with a fork to obtain a smooth and even mixture. Add the sugar, flour, a pinch of cinnamon and three egg yolks. Mix thoroughly and leave to rest in the fridge for two hours.
Crumble the lady fingers, the flour, and a whole beaten egg into three separate bowls.
Use the Seirass mixture to make walnut size balls - "balote".
Roll them in flour, then the egg and then the lady finger crumbs, then arrange the balote on a tray until all the mixture has been used. Leave the Seirass balote in the fridge for at least thirty minutes.
Heat plenty of oil in a pan, then fry the Seirass balote a few at a time, take care to turn them frequently to obtain an even golden colour.
Drain the Seirass balote and place them on absorbent paper.
Sprinkle some sugar onto a tray and roll the hot Seirass balote in it.
The Recipes of the Caseificio Longo
Preparate il crumble. Frullate le noci pecan con lo zucchero. Versate la farina
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Whisk the egg yolks with the Marsala and half the sugar until frothy. Push the
Roll out a 24 cm disc of shortcrust pastry. Mix all the ingredients apart from
Cook the apples until mushy, then mix 3/4 with the Seirass...
Prepare the pancakes earlier. Mix the ricotta with the honey until creamy.
Crumble the biscuits with the melted butter and some granulated sugar...
Place the pineapple slices to soak in the wine for about two hours and leave to