Tomino del Boscaiolo® with a crunchy walnut crust on a lamb's lettuce and cherry tomato salad
2
Boscaiolo Tomino® cheeses
100 g
Breadcrumbs
30 g
Walnut halves
1
Egg
50 g
pastry flour
as needed
Peanut oil
100 g
Lamb's lettuce
50 g
tomato cherries
The recipe preparation
1
Bread the Tomino by coating it first in flour, then in the beaten egg, and finally in the breadcrumbs finely mixed with crushed walnuts.
2
Deep-fry in hot peanut oil for 1 to 2 minutes maximum.
3
Arrange the lamb's lettuce and chopped cherry tomatoes on a plate, season with oil and salt, and top with the hot fried Tomino.
