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
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into
Boil the potatoes in a pan, peel and mash them...
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Clean the artichokes, slice them finely and toss them in a pan with the scallion
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
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
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
