Cooked artichoke, fresh tomato and Tomino salad
Difficulty > Low
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Low
Preparation > minutes
Doses for > people
Step > Preparation
Clean the artichokes, slice them finely and toss them in a pan with the scallion and chopped tomatoes.
Cook for about ten minutes, add salt and sprinkle with the diced Tomino del
Boscaiolo.
Decorate the plate with pine nuts.
The Recipes of the Caseificio Longo
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Place the Tomino in a bowl, season with salt, pepper and oil...
Slice the onion into very fine rings and place in a cup with the vinegar,
Reduce the cheese into leaves and roughly chop the walnuts...
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Roll the Tomini in the chopped apricots and almonds to form two cylinders...
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing