
Tomino alla milanese
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing firmly.
Heat plenty of oil in a pan and when it is boiling,fry the Tomini.
When they are nicely golden, skim them out, drain and serve piping hot an an excellent main course.
The Recipes of the Caseificio Longo
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Roll the Tomini in the chopped apricots and almonds to form two cylinders...
Reduce the cheese into leaves and roughly chop the walnuts...
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Clean the artichokes, slice them finely and toss them in a pan with the scallion
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...