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Tomino recipes

Tomino recipes


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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


Tomino baked in foil

This quick and easy recipe is the lifesaver for those who never have time to cook!

First, wrap the tomini in two slices of speck each, pack them well with not too large pieces of aluminum foil, making sure that they are equally covered on all sides, otherwise you will end up with soft tomini on one side and raw on the side. 8217other.

Once well packed, put the tomini in a pan or on a hot plate and cook for about 10 minutes, turning them from time to time, in order to obtain an even cooking.

Now you just have to unwrap them and enjoy them!

Note: if you want, you can use bacon or lard instead of speck.

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Recipe created by Barbara Farinelli. Photo by Giovanni Caprilli. All rights reserved.

TOMINO WITH MUSHROOMS AND RADICCHI ON THE PLATE

CAPRESE TOMATOES AND MOZZARELLINES

The Caprese cherry tomatoes and mozzarella is a variant of the classic caprese, prepared with mozzarella and Pachino type tomatoes. Garlic is also used to flavor tomatoes, as well as basil and oregano. I propose the caprese cherry tomatoes and mozzarella as a second course, but it can be.

FRISELLE WITH TOMATOES AND BEADS MOZZARELLINE

Friselle are typical Apulian taralli, also widespread in the Neapolitan and Calabrian areas. They are produced with durum wheat flour or with wholemeal flour, then they are cooked, cut in half horizontally and then baked again for biscuits. This way yes.

SALAD WITH SWEET AND SOUR CHEESE

The salad with sweet and sour cheeses is a second dish that contains three very characteristic cheeses to eat in sequence: Asiago, Leerdhammer and Gorgonzola. The salad with sweet and sour cheeses can be enjoyed as an excellent single dish, accompanied by croutons of toasted bread.

CORN AND MOZZARELLINE SALAD

TOMINO TO THE PLATE

CHUNKS OF BUFFALO WITH ASPARAGUS AND NEW POTATOES

The buffalo morsels with asparagus and new potatoes are a typically spring main course, simple to prepare, complete, to be enjoyed with just warm vegetables. The buffalo morsels with asparagus and new potatoes are a dish that can be prepared in advance.

TOMINO WITH WALNUT SALAD

Tomino with walnut salad is a second dish based on grilled cheese served with a side dish of rocket, songino, walnuts and balsamic vinegar. Tomino with walnut salad is excellent freshly prepared, when the tomini are hot and stringy. .

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How many are you?

I can calculate for up to 60 people!


Ingredients for Piedmontese Tomino with sausage for two people:

The recipe for Piedmontese tomino with sausage is one of the easiest to prepare in the whole blog I think! We take the two sausages and remove the skin and with our hands, very gently, we go to spread them around the tomino in such a way as to completely cover them. Sprinkle with breadcrumbs, add a pinch of salt and a pinch of black pepper. We take a pan with a non-stick bottom, pour some extra virgin olive oil and place the two Piedmontese tomini. Add a little white wine and let it cook for about 4-5 minutes on each side on low heat and covered. Serve the Piedmontese tomini with hot and stringy sausage.


Tomino in Pan - Tasty and Easy Easy Recipes

CURIOSITY
Tomini fried in a pan are a very delicious, tasty and simple second course.

They are a typical Piedmontese cheese, to be tasted absolutely melted.

They can be prepared both when you have little time and when you want to eat something delicious without going too crazy in the kitchen.

A few ingredients are enough and you will bring to the table a dish that will please everyone!

Then a non-stick pan or hot plate and cook the tomino for 3 minutes on each side and 2 minutes on the other.

PREPARATION
Heat a non-stick pan very well.

Place the tomini in the hot pan and heat them for a few minutes on each side.

When you see that the tomino starts to soften, turn them to the other side.

Heat a few more minutes.

A drizzle of extra virgin olive oil, a little salt.

Serve them immediately still hot, perhaps accompanying them with seasonal cherry tomatoes.

Lots of easy and tasty recipes

ENGLISH VERSION

CURIOSITY
The heated tomatoes in the pan are a second delicious, tasty and simple dish.

They are a typical Piemontese cheese, to be totally melted.

They can be prepared either when you have little time or when you want to eat something very good without crawling too much at the stove.

Just a few ingredients and you & # 8217ll have a plate on the table that will please everyone!

Then pan non-stick or drizzle hot and on the tomato to cook 3 minutes per side and 2 on the other.

PREPARATION
Heat a non-stick frying pan very well.

Place the tomatoes in the hot frying pan and heat them for a few minutes on the side.

When you see the tomb begins to soften, turn it on the other side.

Warm up a few more minutes.

A line of evo oil, a little salt.

Serve them again, even hot, maybe accompanying them with seasonal cherry tomatoes.

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Tomino Recipes - Recipes

Tomino: 3 recipes to make it unique

A cheese that finds the perfect allies of taste in Negroni cured meats!

Ingredients List
1 pack of Traditional Negroni Speck
1 pack of Stella Negroni Cooked Ham
1 pack of 100% Italian Negroni Zibello Bacon

3 unique ideas that become perfect like save-dinner, 3 recipes that could be used as aperitif with friends. To be savored very hot, i tomini with salami, they are also very good cold. In short, let yourself be inspired by the three recipes we have proposed and you will not regret it.

Ingrediants

Preparation
Very easy and simple to prepare, the tomino with speck it will only need two ingredients: the tomini in fact, and a package of the tasty Traditional Negroni Speck. All you have to do is spread a slice of Traditional speck, place the tomino and roll the speck around it. If you love strong flavors, do the same with other slices of salami. Let it heat up on a low flame with the lid on and after a few minutes, turn the tomino to finish cooking.

Ingrediants

  • 2 tomini
  • 1 pack of Stella Negroni Cooked Ham
  • Some toothpicks

Preparation
The Stella Cooked Ham it is undoubtedly very delicate, its sweet flavor goes perfectly with the flavor of the tomino. To prepare the tomino with cooked ham, all you have to do is follow the same procedure as the previous recipe. Roll up the slices of Stella Cooked Ham around the tomino, stop it with a toothpick and cook over low heat with the lid.

Ingrediants

  • 2 tomini
  • 1 pack of 100% Italian Negroni Zibello Bacon
  • Some toothpicks

Preparation
Pure vivacity, a winning mix, a combination that will convince everyone, absolutely everyone! The tomino wrapped in 100% Italian Negroni Zibello Bacon it will be a very special recipe that no one will be able to resist. Seeing is believing. How to prepare it? Read the two previous recipes and follow all the steps exactly.


Tomino with honey and nuts

A simple and tasty recipe & # 8230 tomino with honey and walnuts.

Put a grill or a non-stick plate on the fire and heat it well, then put the tomino and cook it for 3 minutes on each side, until it is well melted.

Serve it immediately by placing the honey on top of the tomino which with its heat will melt it even if it is slightly crystallized (if it were very crystallized, I advise you not to melt it in advance by putting the jar in a bain-marie). Finally, place the walnut kernels on top of the tomino cheese and enjoy it hot.

If you want to stay up-to-date and view the new recipes published, become a fan of the facebook page of the blog & # 8220The recipes of mamma Lù & # 8221.


Recipes for the grill: tomino with almonds and honey

Ingredients for 4 people:

  • 4 tomini
  • 4 teaspoons of honey
  • 8 teaspoons of sliced ​​almonds
  • 8 sage leaves

For the side dish:

Pairing beer: M & uumlnchner

Method:

  • Cut the tomato in half, sprinkle it on the surface with: salt flavored with rosemary and thyme, garlic and lemon peel, useful for extracting the water from the tomato during cooking
  • On the surface of the tomino put honey and almonds, add the sage for a touch of freshness and do the same for the other side of the cheese
  • Wait a few minutes for the almond to stick well to the cheese and then proceed with cooking by placing it on the barbecue. For the tomino, the fire must be direct and the cooking short
  • When cooked, take the tomino with tongs and place it in the serving tray
  • Repeat the same operation for the just ready tomato
  • A drizzle of oil and a slice of toasted bread under the tomato et voil & agrave. The dish is ready!

Direction
Claudio Lucca

Operator

Maurizio Poletti

Producer

Michele Rossi

Scenography

Estelle Fenech

Expert

Alessandro Conte


Fried cheese: 5 easy recipes

by Giorgia Di Sabatino Contributor

If you love classic fried mozzarella balls with a racy and always glowing heart, you cannot fail to try other equally delicious ideas based on fried cheese

When you don't know how to make everyone agree at the table, the secret is to fry. How do you say? Anything that is fried is good and in fact it is really true. Speaking of which, have you ever tried to fry cheese? Here are some fried cheese recipes for you.

Fried mini mozzarella

When we talk about fried cheese we immediately think of fried mozzarella balls usually served warm outside and with the volcanic temperature inside.
To prepare delicious fried mozzarella just let the mozzarella cherries dry well, also with the help of absorbent paper.
Then to make the breading crunchy it is important to pass first in the flour, then in the beaten egg, then again in the flour and in the egg and finally in the breadcrumbs.
At this point you can fry them in boiling seed oil and drain after a minute on paper for frying. The double breading will believe a compact and crunchy shell and will not let the cheese come out during cooking.

Fried Tomino

Yes, if you are wondering, even the tomino can be fried and it is a real pleasure.
You can fry it alone or stuff it with speck or ham inside before passing it in the beaten egg and then in the breadcrumbs.
You can also bake it in the oven, but fried obviously has its own reason.

Fried cheese from Abruzzo

This is a special recipe that we invite you to taste because unlike the previous ones, the breadcrumbs are missing here and instead there is a soft batter to wrap a semi-soft pecorino cheese.
To get a perfect batter dense at the right point, the secret is to beat two eggs and add the sifted 0 flour a little at a time.
The mixture must be quite creamy and at that point dip the slices of pecorino cheese cut quite thick inside, drain them slightly and fry them. It should be served immediately otherwise the batter gets too moist.

Fried feta

It's called saganaki and it's a famous Greek starter made from fried feta.
Delicious and super tasty, perfect for true lovers of the salty Greek cheese.
To prepare these fried cheese bites, just cut the feta into cubes, dry it a little and then pass it in beaten egg and breadcrumbs.
You can wash the feta cheese with a little water to eliminate the savory taste, but it is not necessary.
If you like, you can add a fragrant herb to the breading, such as dried oregano or marjoram.

Fried scamorza and provola cheese

Other cheeses that lend themselves very well to frying are scamorza and provola.
Cut them into fairly thick slices and pass them first in the flour, then in the beaten eggs and finally in the breadcrumbs.
You will get some really delicious and stringy cheese cutlets.
You can also bake them in the oven if you prefer a lighter version and as we have suggested for the tomino, you can also stuff them with cold cuts.

The trick to getting elongated croquettes is to cut the cheese into sticks before breading it. Ideal is to use a semi-soft pecorino.


Tarts with pumpkin, tomino and smoked paprika by Paola “Slelly” Uberti

Place the flour in a bowl and mix it with the salt.

Pour in the oil, mix quickly with a fork, then work everything for a few moments: you need to get a "crumbled"-looking mixture.

Add the water a little at a time, working the pasta as little as possible.

As soon as the ingredients come together, form a ball, wrap it with kitchen film and place it in the freezer.

Leave to rest for 30 minutes.

Meanwhile, cut the pumpkin pulp into cubes about 1.5 centimeters per side.

Pour the amount of oil intended for the filling into a non-stick pan, add the clove of garlic and the crumbled red pepper and bring everything over a medium heat.

As soon as the oil takes heat and the garlic begins to release its scent - it must not fry - add the pumpkin and salo cubes.

Sauté everything over medium heat for two minutes, then remove the garlic.

Pour in the hot water, bring to a boil, cover the pan and lower the heat.

Cook for 10 minutes or until the squash is soft.

Heat the oven to 180 ° C in static mode.

Remove the oil shortcrust pastry from the freezer and spread it on a lightly floured pastry board to a thickness of 3 millimeters.

Turn a low-rim non-stick tart pan over the dough and use its circumference to cut out a disc with a smooth wheel.

Proceed in the same way to obtain 4 discs (compact and roll out the cutouts again to use all the pasta if necessary, for example if the room temperature is high and the pasta tends to soften, repeat the rest in the freezer).

Place the dough disks in the tart molds, making them adhere well, especially to the grooved edges.

Prick the bottom of the tartlets with the tines of a fork, then place everything in the freezer until ready for use.

In a large bowl, combine the pumpkin, tomino, shelled egg and a pinch of pepper.

Work the ingredients with a fork in order to pulp the pumpkin and obtain a uniform cream.

Divide the preparation inside the pasta shells and lightly beat the molds on the work surface to compact the filling.

Bake in the oven for 20 minutes turning the molds by 180 ° halfway through cooking.

When finished, the filling should be firm and the shortcrust pastry crunchy.

Remove from the oven, allow to cool and then remove the tarts from the molds.

Sprinkle the surface with a little smoked paprika and serve.

The opinion of the nutritionist biologist

Recipe with a good supply of fiber thanks to the use of ANTIQUA Type 2 flour and pumpkin, which is also rich in carotenes with antioxidant and anti-inflammatory properties, as well as being the precursors of vitamin A. Attention, however, for those who follow a diet low in sodium and fat. Not suitable for gluten intolerance, lactose intolerance, milk protein allergy, nickel intolerance.

Anti-waste advice

Any scraps of oil shortcrust pastry can be compacted and rolled out (as needed by repeating the passage in the freezer), then used to make small snacks to be cooked in the oven at 180 ° C for the time necessary to make them crunchy.


Video: Vlog - Quick and easy meals: ham and melon, grilled tomino + Songmics Jewelry box. Amazon unboxing (June 2022).


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