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
Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Place the Tomino in a bowl, season with salt, pepper and oil...
Roll the Tomini in the chopped apricots and almonds to form two cylinders...
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Clean the artichokes, slice them finely and toss them in a pan with the scallion
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...