
Créme brulée with Tomino del Boscaiolo
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Blend the Tomino del Boscaiolo, pour it into a bowl, add
the cream and the egg yolks. Add salt and a little grated nutmeg.
Back in the oven in a water bath and decorate with sliced porcini mushrooms and two blades of chives.
The Recipes of the Caseificio Longo
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Boil the potatoes in a pan, peel and mash them...
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick