
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
Reduce the cheese into leaves and roughly chop the walnuts...
Roll the Tomini in the chopped apricots and almonds to form two cylinders...
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Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Slice the onion into very fine rings and place in a cup with the vinegar,
Clean the artichokes, slice them finely and toss them in a pan with the scallion