Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing tray.
Meanwhile, blend the Toma with the basil, salt and pepper, breadcrumbs and extra virgin olive oil.
Cover the sea bass with the mixture.
Bake in the oven for a few minutes.
The Recipes of the Caseificio Longo
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Place the thin slices of meat in a baking tray...
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Clean Valerian by carefully removing earth residues and sprinkle them in water
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick