Blend the Tomino del Boscaiolo, pour it into a bowl, add
the cream and the egg yolks. Add salt and a little grated nutmeg.
Back in the oven in a water bath and decorate with sliced porcini mushrooms and two blades of chives.
The Recipes of the Caseificio Longo
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Place the thin slices of meat in a baking tray...
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line