Difficulty > Very Low
Preparation > minutes
Doses for > people
The Recipes of the Caseificio Longo
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Clean Valerian by carefully removing earth residues and sprinkle them in water
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
