
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
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
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,
Clean Valerian by carefully removing earth residues and sprinkle them in water
Boil the potatoes in a pan, peel and mash them...