Piedmontese Fassona toma meatballs
Difficulty > Average
6
Difficulty > Average
The Recipes of the Caseificio Longo
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Clean Valerian by carefully removing earth residues and sprinkle them in water
Boil the potatoes in a pan, peel and mash them...
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Place the thin slices of meat in a baking tray...
