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
Chop the rosemary and place in a bowl with the oil, salt and pepper...
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
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Clean Valerian by carefully removing earth residues and sprinkle them in water
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,