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
Place the thin slices of meat in a baking tray...
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
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).
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Boil the potatoes in a pan, peel and mash them...