Piedmontese Fassona toma meatballs
Difficulty > Average
6
Difficulty > Average
The Recipes of the Caseificio Longo
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Slice the onion into very fine rings and place in a cup with the vinegar,
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
