Chop the rosemary and place in a bowl with the oil, salt and pepper. Place in spoonfuls on a non-stick baking tray and top each spoonful with a Tomino, sprinkling over the remaining rosemary.
Drizzle with olive oil and bake in a preheated oven at 200°C for 10 minutes, turning so that they can "sizzle". Serve warm.
The Recipes of the Caseificio Longo
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Boil the potatoes in a pan, peel and mash them...
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
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...
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil