Tomino in crust

Tomino in crust is a delicious appetizer or second course from Piedmontese cuisine, simple to prepare and very flavorful. Here’s how you can make this recipe.

Ingredients

• 4 tomini (fresh cow’s or goat’s milk cheese)
• 8 slices of thin pancetta
• 1 roll of puff pastry
• Herbs of choice (rosemary, thyme, etc.)
• 1 egg (for brushing)
• Salt and pepper to taste

Preparation

1. Preheat the oven to 200°C (392°F).
2. Roll out the puff pastry and cut it into squares large enough to completely wrap the tomini.
3. Place each tomino on a square of puff pastry.
4. Sprinkle the top of each tomino with chopped herbs, a pinch of salt, and pepper to taste.
5. Wrap each tomino with two slices of pancetta, crossing them on top or under the tomino.
6. Seal the tomini with the puff pastry, making sure the edges are well sealed. You can create a pouch shape or simply seal them more easily, making sure the puff pastry is properly sealed.
7. Brush the tomini in crust with the beaten egg to achieve a nice golden color.
8. Bake on a baking sheet lined with parchment paper for about 20 minutes or until the puff pastry is golden brown and crispy.
9. Serve them hot straight from the oven or allow them to cool slightly according to your taste.

Curiosity

Tomino is a cheese typical of Piedmont and the Aosta Valley. It is soft and creamy and can be consumed fresh or left to mature to develop a stronger flavor. In this recipe, the sweetness of the tomino pairs perfectly with the smoky flavor of the pancetta and the crispiness of the puff pastry, creating a blend of textures and flavors that is highly appreciated.