Slice the onion into very fine rings and place in a cup with the vinegar, parsley, salt and oil, and leave to rest for 5/6 hours.
Two hours before serving, slice the Longo Tomini, arrange on a plate, top with the onion slices and pour over the sauce from the cup.
The Recipes of the Caseificio Longo
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Reduce the cheese into leaves and roughly chop the walnuts...
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Cut the aubergines in half, season with olive oil, salt and oregano and bake in