Dal 1950 il piacere di piacervi
The Recipes of the Caseificio Longo
Place the oil and half of the butter in a pan over a medium-low heat. Cook
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place
Whisk the egg yolks with the Marsala and half the sugar until frothy. Push
Boil the potatoes in a pan, peel and mash, then leave to cool and mix with
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes
Gently fry the shallot in the oil, then add the aubergine, peper, tomato
Chop the scallion finely and mix in a bowl with the caprino, a few torn
Place the pineapple slices to soak in the wine for about two hours and
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