Taboulé with Primosale and Vegetables

Ingredients

  • Primosale
  • Bulgur wheat
  • Date tomatoes
  • Carrots
  • Courgettes
  • 1 stick of green celery
  • Shallot
  • Lemongrass
  • Extra virgin olive oil
  • Salt

Preparation

  • 1

    Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast). Add ½ l of boiling salted water and cook on a low heat for five minutes. Take off the heat, cover and allow to swell for five minutes. Spread the cooked bulgur wheat on a large baking tray.

  • 2

    Dice the carrots and courgettes and steam them. Finely slice the celery and shallot. Add the vegetables and chopped lemongrass to the cold bulgur wheat and dress with oil and salt.

  • 3

    Cut the Primo Sale into 1-1.5 cm cubes, add to the bulgur wheat salad (taboulé) and mix.

Related Recipes

The Recipes of the Caseificio Longo

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
Piedmontese Fassona toma meatballs

Piedmontese Fassona toma meatballs

Difficoltà media
Preparazione minuti
Mini Tomino del Boscaiolo and Vegetable Pastilles

Mini Tomino del Boscaiolo and Vegetable Pastilles

Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on

Difficoltà media
Preparazione 30 minuti
Primo Sale Egg Muffins

Primo Sale Egg Muffins

Break the eggs into a bowl and beat them with the salt, pepper and milk. Line

Difficoltà molto_bassa
Preparazione 15 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
Stuffed courgette flowers

Stuffed courgette flowers

Chop the scallion finely and mix in a bowl with the caprino, a few torn basil

Difficoltà bassa
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
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
Ginger brisket

Ginger brisket

Difficoltà media
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
Stuffed Paglierina

Stuffed Paglierina

Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick

Difficoltà molto_bassa
Preparazione 15 minuti
Burger made with Tomino del Boscaiolo® allo Speck

Burger made with Tomino del Boscaiolo® allo Speck

Cut the potatoes with the skins on into thick sticks; wash to remove the starch,

Difficoltà bassa
Preparazione 30 minuti
Load more recipes
Caseificiolongo
Caseificiolongo

Copyright © Caseificio Longo 2025. 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