For ➍4 Tomino cheeses
100 g Speck ham in slices
1 shallot sliced into thin rings
some leaves of sage
1 ts extra-virgin olive oil
Wrap the slices of Speck ham around the Tomino.
Heat a large pan and, over low heat, and grill the cheese over it until the Speck ham becomes golden-brown crunchy, 3 to 4 m per side.
Put the Tomino aside and in the same pan, fry the shallot and the sage leaves adding slowly the extra virgin olive oil. The shallot has to become crispy and golden-brown just like the bacon around the Tomino.
Garnish the Tomino with the shallot rings and sage leaves and serve warm.
Serve the grilled Tomino cheeses with stewed zucchini.
Heat a large pan and, over low heat, and grill the cheese over it until the Speck ham becomes golden-brown crunchy, 3 to 4 m per side.
Put the Tomino aside and in the same pan, fry the shallot and the sage leaves adding slowly the extra virgin olive oil. The shallot has to become crispy and golden-brown just like the bacon around the Tomino.
Garnish the Tomino with the shallot rings and sage leaves and serve warm.
Serve the grilled Tomino cheeses with stewed zucchini.
Tomino is an Italian cheese from Piedmont made from cow's milk. It is a Brie-like flat cheese with a soft and white rind and a fresh creamy interior. It has a slightly pungent, but sweet flavor, with nuances of mushrooms. When cooked in the pan, its exterior turns golden and crunchy while the interior begins to melt. It is excellent to be served along with braised vegetables or with meat.
