Ginger brisket
Difficulty > Average
Difficulty > Average
The Recipes of the Caseificio Longo
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Boil the potatoes in a pan, peel and mash them...
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