Braised radicchio with pan seared tomino cheese (radicchio brasato con tomino appena sfuso, saltato in padella). It’s a perfect meal served with a nice crusty bread. Tomino cheese looks like a tiny Brie cheese and when pan seared it melts in the middle and has a lovely crunchy, golden brown exterior.
Tomino is a fresh, soft cheese from the Piedmont region. It’s a DOP (Denomination of Protected Origin) cheese. In other words production is highly controlled, and the Piedmont region guarantees adherence to strict, traditional methods of production.
Try it as an appetizer too! Pan seared, drizzled with honey and topped with walnuts. Or with olive oil, balsamic vinegar and arugula. Be creative; the possibilities are endless…
Hi Wendy,
You might find this of interest, since generally speaking, tomini in our part of Piemonte is sold and eaten fresh. It is more of a ricotta type of fresh cheese. Locals will eat the type that you posted about, but are a bit sniffy that “real’ tomino is fresh and made with goats milk. Most commercial ventures sell a mixed cow and goat for the public’s taste. They will dry fresh ones that didn’t sell right away and roll them in pepper or herbs. My mother in law buys a dozen from our neighbors to have fresh and age the others till are quite ripe.