![](immagini/ricette/ricette-longo/carne_trevigiana_tomini_longo.jpg)
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
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Clean Valerian by carefully removing earth residues and sprinkle them in water