The Recipes of the Caseificio Longo
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
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
Place the Tomino in a bowl, season with salt, pepper and oil...
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Boil the potatoes in a pan, peel and mash them...
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a