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
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Clean Valerian by carefully removing earth residues and sprinkle them in water
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Boil the potatoes in a pan, peel and mash them...
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap