
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
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Place the thin slices of meat in a baking tray...
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
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...
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Boil the potatoes in a pan, peel and mash them...
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon