![](immagini/ricette/ricette-longo/tomino_boscaiolo_pancetta_longo.jpg)
Tomino del Boscaiolo filled with bacon
Difficulty > Very Low
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Very Low
Preparation > minutes
Doses for > people
Step > Preparation
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon or speck.
Fry on a stone at a medium temperature for a few minutes, turning slowly with a spatula and removing it when coloured on both sides.
The Recipes of the Caseificio Longo
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Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
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Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
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Place the thin slices of meat in a baking tray...
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line