I have a question about step 8 on the recipe "autumn rellenos" from frankieolives. It says: "8) cut the tomme do savoie into slivers and set aside.
" What is tomme do savoie? I think you forgot to include it in the ingredients. Thanks!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
hi there pamalalee. i keep trying to add it, but there must be a glitch in the system. it never seems to add. so, 4 oz. tomme de savoie. its an earthy cheese that melts well. but any cheese that you like that melts well would be lovely.
i also tried to add a note in the notes section above the recipe but it will not let me add a note there either. im so sorry. there is a glitch in 52s system.
pierino is a trusted source on General Cooking and Tough Love.
Possibly if you look for the "edit" button you might be able to add the description to your ingredients list. Tomme de Savoie is indeed a fine cow's milk cheese. Tomme refers to the shape and Savoie to its area of origin (in France).
Chops is a trusted home cook.
email the editors at food52. nice recipe, btw!
excellent. it finally update!