Break the eggs into a bowl and beat them with the salt, pepper and milk. Line ceramic ramekins with ovenproof paper and divide the egg mixture evenly between them.
Dice the Primosale and sink slightly into the egg mixture. Wash and dry the spinach, chop and sprinkle over the surface of the egg with the grated Parmesan.
Press down slightly so that the egg partly covers the spinach. Bake in a preheated oven at 180°C for about 30 minutes, until risen and golden.
The Recipes of the Caseificio Longo
Boil the potatoes in a pan, peel and mash them...
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Clean Valerian by carefully removing earth residues and sprinkle them in water
Blend the Tomino del Boscaiolo, pour it into a bowl, add...