Cut the aubergines in half, season with olive oil, salt and oregano and bake in the oven. When cooked, remove the skin and whisk the flesh with the Tomino. Leave to cool and pour into glasses.
Decorate with dried tomatoes and julienne strips of Tomino. Garnish with roughly broken black crackers.
The Recipes of the Caseificio Longo
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Place the Tomino in a bowl, season with salt, pepper and oil...
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Slice the onion into very fine rings and place in a cup with the vinegar,
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Reduce the cheese into leaves and roughly chop the walnuts...
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...