Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two flours into a bowl and mix with a whisk, adding the dissolved yeast, two egg yolks and almost all the beer.
Dissolve the salt in the remaining beer and add to the mixture, whisking to obtain a smooth consistency. Leave the yeast in a warm place to rise for about two hours. Whip the egg whites into stiff peaks and fold into the mixture.
Spoon into a non-stick frying pan greased with lard, forming 5-7 cm discs. Cook on both sides until golden.
Mash the Tomini in a bowl using a fork, add the cream, a little salt and pepper, and whisk until smooth. Add the chopped chives.
The Recipes of the Caseificio Longo
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Clean Valerian by carefully removing earth residues and sprinkle them in water
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line