
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
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Place the thin slices of meat in a baking tray...
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Boil the potatoes in a pan, peel and mash them...