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
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Place the thin slices of meat in a baking tray...
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
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
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two