Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel sauce.
Whisk the egg whites until stiff and add to the mixture.
Grease the ramekins and fill them with the mixture. Bake in a water bath in a preheated fan oven at 180°C for 25-30 minutes. Serve immediately.
The Recipes of the Caseificio Longo
Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Place the Tomino in a bowl, season with salt, pepper and oil...
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Reduce the cheese into leaves and roughly chop the walnuts...
Clean the artichokes, slice them finely and toss them in a pan with the scallion