Tomino del Boscaiolo with Fassona
Difficulty > Very Low
Preparation > minutes
Doses for > people
Difficulty > Very Low
Preparation > minutes
Doses for > people
The Recipes of the Caseificio Longo
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Place the thin slices of meat in a baking tray...
Gently fry the tuna with a small amount of oil, cut it into slices and set to
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