Piedmontese Fassona toma meatballs
Difficulty > Average
6
Difficulty > Average
The Recipes of the Caseificio Longo
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Place the Tomino in a bowl, season with salt, pepper and oil...
