Tomini with rosemary

Ingredients

  • Longo Tomino a rotolo
  • Sprigs of rosemary
  • Extra virgin olive oil
  • Salt
  • Pepper

Preparation

  • 1

    Chop the rosemary and place in a bowl with the oil, salt and pepper. Place in spoonfuls on a non-stick baking tray and top each spoonful with a Tomino, sprinkling over the remaining rosemary. 

  • 2

    Drizzle with olive oil and bake in a preheated oven at 200°C for 10 minutes, turning so that they can "sizzle". Serve warm. 

Related Recipes

The Recipes of the Caseificio Longo

Blinis with Fresh Tomino Mousse and Smoked Salmon

Blinis with Fresh Tomino Mousse and Smoked Salmon

Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two

Difficoltà molto_bassa
Preparazione 2 minuti
Pisarei con sushi di salame varzi

Pisarei con sushi di salame varzi

Difficoltà media
Preparazione minuti
Mini Tomino del Boscaiolo and Vegetable Pastilles

Mini Tomino del Boscaiolo and Vegetable Pastilles

Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on

Difficoltà media
Preparazione 30 minuti
Taboulé with Primosale and Vegetables

Taboulé with Primosale and Vegetables

Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).

Difficoltà bassa
Preparazione 30 minuti
Piedmontese Fassona toma meatballs

Piedmontese Fassona toma meatballs

Difficoltà media
Preparazione minuti
Veal Carpaccio and Rustino

Veal Carpaccio and Rustino

Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap

Difficoltà bassa
Preparazione 30 minuti
Stuffed Paglierina

Stuffed Paglierina

Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick

Difficoltà molto_bassa
Preparazione 15 minuti
Potato cake with Ricotta and Toma

Potato cake with Ricotta and Toma

Boil the potatoes in a pan, peel and mash them...

Difficoltà media
Preparazione 30 minuti
Tomino del Boscaiolo filled with bacon

Tomino del Boscaiolo filled with bacon

Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon

Difficoltà molto_bassa
Preparazione 10 minuti
Ginger brisket

Ginger brisket

Difficoltà media
Preparazione minuti
Tuna and Primosale Carpaccio

Tuna and Primosale Carpaccio

Gently fry the tuna with a small amount of oil, cut it into slices and set to

Difficoltà media
Preparazione 20 minuti
Tomino del Boscaiolo with Fassona

Tomino del Boscaiolo with Fassona

Difficoltà molto_bassa
Preparazione 60 minuti
Load more recipes
Caseificiolongo
Caseificiolongo Certificazione ISO 9001 Certificazione ISO 14001

Copyright © Caseificio Longo 2025. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524