Veal with Trevigiana salad and Tomini del Boscaiolo
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Place the thin slices of meat in a baking tray.
Wash and cut up the Trevigiana salad and lay it over the raw meat.
Cut the Tomino del Bosaiolo into slices, lay over the Trevigiana salad, drizzle with oil, add salt and bake in the oven for a few minutes.
The Recipes of the Caseificio Longo
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Boil the potatoes in a pan, peel and mash them...
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Chop the rosemary and place in a bowl with the oil, salt and pepper...