![](immagini/ricette/ricette-longo/tomino_milanese_longo.jpg)
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
Slice the onion into very fine rings and place in a cup with the vinegar,
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Reduce the cheese into leaves and roughly chop the walnuts...
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Roll the Tomini in the chopped apricots and almonds to form two cylinders...
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Place the Tomino in a bowl, season with salt, pepper and oil...
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into