Piedmontese Fassona toma meatballs
Difficulty > Average
6
Difficulty > Average
The Recipes of the Caseificio Longo
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Slice the onion into very fine rings and place in a cup with the vinegar,
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Clean Valerian by carefully removing earth residues and sprinkle them in water
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Place the thin slices of meat in a baking tray...
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...
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
