Tomino and pistachio rolls


  • 1 roll of Longo Fresh Tomini
  • 100 g of thick cream
  • 6 chopped walnuts or chopped basil and mint
  • Tender celery sticks
  • Toast
  • Salt


  • 1

    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. ​

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