
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
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Boil the potatoes in a pan, peel and mash them...