Peel and dice the pumpkin and potatoes. Steam for about 15 minutes.
Slice the onion and fry gently over a low heat with the oil; add the pumpkin and potatoes, salt and leave the flavours to mingle for 1-2 minutes, stirring occasionally. Leave to cool.
Place the egg and Parnesan cheese in a mixer with some grated nutmeg, salt and pepper, and blend. Line a round cake tin with ovenproof paper and cover with the puff pastry.
Pour half of the mixture into the pastry base, cover with the slices of Primo Sale, and then with the rest of the mixture. Bake in a preheated oven at 190°C for 25 minutes.
The Recipes of the Caseificio Longo
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Roll the Tomini in the chopped apricots and almonds to form two cylinders...
Slice the onion into very fine rings and place in a cup with the vinegar,
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Clean the artichokes, slice them finely and toss them in a pan with the scallion
Place the Tomino in a bowl, season with salt, pepper and oil...
Reduce the cheese into leaves and roughly chop the walnuts...