Difficulty > Very Low
Preparation > minutes
Doses for > people
The Recipes of the Caseificio Longo
Boil the potatoes in a pan, peel and mash them...
Clean Valerian by carefully removing earth residues and sprinkle them in water
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
