Piedmontese Fassona toma meatballs
Difficulty > Average
6
Difficulty > Average
The Recipes of the Caseificio Longo
Slice the onion into very fine rings and place in a cup with the vinegar,
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Reduce the cheese into leaves and roughly chop the walnuts...
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Place the thin slices of meat in a baking tray...
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Mix the Tomini and cream to a smooth consistency and place in the fridge until
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
