Tomini en papillote are a delicious appetizer or main course, easy to make, and very tasty.
The tomino is a traditional Italian cheese typical of Piedmont and the mountainous areas of the Alps. It is a simple cheese with a delicate taste, a soft texture, with a light crust, suitable for cooking to acquire a golden exterior and a gooey, creamy center. In the papillote cooking method, it is enriched with walnuts and hazelnuts, scented with aromatic herbs, and completed with honey and a pinch of salt: perfect as an appetizer or main course for a quick and very tasty meal. The en papillote technique is a simple and versatile method that involves cooking food enclosed in a ‘papillote’, usually made of parchment paper. During cooking, the heat evaporates the natural (or added) liquids, creating a moist environment that cooks gently, without losing aromas. The papillote cooking method is healthy, enhances the flavor of the ingredients, and is uniform, practical (since it dirties little), and low fat.
Read how to make tomini en papillote with the easy recipe you find below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 tomini
- walnuts
- hazelnuts
- aromatic herbs (such as sage, oregano, chives, etc.)
- honey
- salt
Preparation of Tomini en Papillote
Shell the walnuts and hazelnuts and chop them coarsely.
Place one tomino at a time on a sheet of parchment paper.Distribute some of the walnut and hazelnut mixture over the tomino, add some aromatic herbs and a pinch of salt, then close the papillote well.
Bake in a preheated oven at 350°F (static mode) for ten minutes.
Remove from the oven and serve immediately, hot and gooey, your tomini en papillote.
Notes
If you want to stay updated on all my recipes, without missing any, follow me also on my Facebook page, which you can find by clicking HERE.
