Piedmontese Fassona toma meatballs
Difficulty > Average
6
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
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Slice the onion into very fine rings and place in a cup with the vinegar,
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Place the thin slices of meat in a baking tray...
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Roll the Tomini in the chopped apricots and almonds to form two cylinders...
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Place the Tomino in a bowl, season with salt, pepper and oil...
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Boil the potatoes in a pan, peel and mash them...
