
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
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).