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
Decorate the plate with pine nuts.
The Recipes of the Caseificio Longo
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into
Slice the onion into very fine rings and place in a cup with the vinegar,
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Roll the Tomini in the chopped apricots and almonds to form two cylinders...
Place the Tomino in a bowl, season with salt, pepper and oil...
Mix the Tomini and cream to a smooth consistency and place in the fridge until