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
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Boil the potatoes in a pan, peel and mash them...
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Clean Valerian by carefully removing earth residues and sprinkle them in water
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line