Burger made with Tomino del Boscaiolo® allo Speck

Ingredients

  • Tomini del Boscaiolo® with speck (or natural)
  • Hamburger buns or round country style bread
  • Lettuce leaves
  • Vine tomatoes
  • Large potatoes
  • Peanut oil for frying
  • Mayonnaise
  • BBQ sauce or ketchup
  • Salt

Preparation

  • 1

    Cut the potatoes with the skins on into thick sticks; wash to remove the starch, drain and dry thoroughly with a kitchen cloth. Heat the oil in a deep pan and fry the potatoes in two batches. Place on absorbent paper and season with salt.

  • 2

    Cut the buns in half and place one or two lettuce leaves on the bottom half (depending on size). The add two slices of tomato.

  • 3

    Heat the Tomino del Bosacaiolo with speck on the grill or in a non-stick pan, the lay them on the bases made. Cover with the top of the bun and warm the bread again for about a minute on the grill or in the oven. 

Related Recipes

The Recipes of the Caseificio Longo

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® with valerian and raspberry vinegar

Tomino del Boscaiolo® with valerian and raspberry vinegar

Clean Valerian by carefully removing earth residues and sprinkle them in water

Difficoltà molto_bassa
Preparazione minuti
Sea bass in Toma crust

Sea bass in Toma crust

Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing

Difficoltà alta
Preparazione 20 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
Tomini with rosemary

Tomini with rosemary

Chop the rosemary and place in a bowl with the oil, salt and pepper...

Difficoltà media
Preparazione 10 minuti
Créme brulée with Tomino del Boscaiolo

Créme brulée with Tomino del Boscaiolo

Blend the Tomino del Boscaiolo, pour it into a bowl, add...

Difficoltà media
Preparazione 20 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
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
Pisarei con sushi di salame varzi

Pisarei con sushi di salame varzi

Difficoltà media
Preparazione minuti
Ginger brisket

Ginger brisket

Difficoltà media
Preparazione minuti
Veal with Trevigiana salad and Tomini del Boscaiolo

Veal with Trevigiana salad and Tomini del Boscaiolo

Place the thin slices of meat in a baking tray...

Difficoltà media
Preparazione 15 minuti
Load more recipes
Caseificiolongo
Caseificiolongo

Copyright © Caseificio Longo 2024. 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