Ginger brisket
Difficulty > Average
6
Difficulty > Average
The Recipes of the Caseificio Longo
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Boil the potatoes in a pan, peel and mash them...
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Clean Valerian by carefully removing earth residues and sprinkle them in water
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
