
Tomino del Boscaiolo filled with bacon
Difficulty > Very Low
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Very Low
Preparation > minutes
Doses for > people
Step > Preparation
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon or speck.
Fry on a stone at a medium temperature for a few minutes, turning slowly with a spatula and removing it when coloured on both sides.
The Recipes of the Caseificio Longo
Place the thin slices of meat in a baking tray...
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Clean Valerian by carefully removing earth residues and sprinkle them in water
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line