Piedmontese Fassona toma meatballs
Difficulty > Average
6
Difficulty > Average
The Recipes of the Caseificio Longo
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
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
Clean the artichokes, slice them finely and toss them in a pan with the scallion
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
