Piedmontese Fassona toma meatballs
Difficulty > Average
6
Difficulty > Average
The Recipes of the Caseificio Longo
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Clean the artichokes, slice them finely and toss them in a pan with the scallion
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...
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
