Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick saucepan and, when it is hot, place then in it and cook for a few seconds, until the surface melts.
If you like, you can also bake them in a preheated oven at 180°C for five minutes, wrapped in foil.
The Recipes of the Caseificio Longo
Boil the potatoes in a pan, peel and mash them...
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...
Clean Valerian by carefully removing earth residues and sprinkle them in water
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Blend the Tomino del Boscaiolo, pour it into a bowl, add...