
Sea bass in Toma crust
Difficulty > High
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > High
Preparation > minutes
Doses for > people
Step > Preparation
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
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Place the thin slices of meat in a baking tray...
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line