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).
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Reduce the cheese into leaves and roughly chop the walnuts...
Clean Valerian by carefully removing earth residues and sprinkle them in water
Slice the onion into very fine rings and place in a cup with the vinegar,
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
