Difficulty > Very Low
Preparation > minutes
Doses for > people
The Recipes of the Caseificio Longo
Boil the potatoes in a pan, peel and mash them...
Place the thin slices of meat in a baking tray...
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...
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
