
Créme brulée with Tomino del Boscaiolo
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
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
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
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
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil