
Tomino and pistachio rolls
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Place the Tomino in a bowl, season with salt, pepper and oil.
Roll into cylinders and coat with chopped pistachio, parsley and white breadcrumbs.
Place on a bed of red cabbage cut into julienne strips.
The Recipes of the Caseificio Longo
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Roll the Tomini in the chopped apricots and almonds to form two cylinders...
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Reduce the cheese into leaves and roughly chop the walnuts...
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Clean the artichokes, slice them finely and toss them in a pan with the scallion
Slice the onion into very fine rings and place in a cup with the vinegar,