Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast). Add ½ l of boiling salted water and cook on a low heat for five minutes. Take off the heat, cover and allow to swell for five minutes. Spread the cooked bulgur wheat on a large baking tray.
Dice the carrots and courgettes and steam them. Finely slice the celery and shallot. Add the vegetables and chopped lemongrass to the cold bulgur wheat and dress with oil and salt.
Cut the Primo Sale into 1-1.5 cm cubes, add to the bulgur wheat salad (taboulé) and mix.
The Recipes of the Caseificio Longo
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
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
Place the thin slices of meat in a baking tray...
Clean Valerian by carefully removing earth residues and sprinkle them in water
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
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...