
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
Boil the potatoes in a pan, peel and mash them...
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Clean Valerian by carefully removing earth residues and sprinkle them in water
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line