Cut the potatoes with the skins on into thick sticks; wash to remove the starch, drain and dry thoroughly with a kitchen cloth. Heat the oil in a deep pan and fry the potatoes in two batches. Place on absorbent paper and season with salt.
Cut the buns in half and place one or two lettuce leaves on the bottom half (depending on size). The add two slices of tomato.
Heat the Tomino del Bosacaiolo with speck on the grill or in a non-stick pan, the lay them on the bases made. Cover with the top of the bun and warm the bread again for about a minute on the grill or in the oven.
The Recipes of the Caseificio Longo
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Boil the potatoes in a pan, peel and mash them...
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon