Tartrà piedmontese
The tartrà is a typical Piedmontese hot appetizer.
This is a specialty of the poor Piedmontese cuisine, is a savory pudding made of eggs, onion, milk and various aromas, typical of the country cuisine and, in particular, the Langhe and Monferrato.
Tartrà Piedmontese
Servings 15 molds
Ingredients
- 4 whole eggs
- 2 yolks
- ½ liter milk
- ¼ liter cream
- 1 onion
- 3 tablespoons grated Parmesan
- chopped sage and rosemary
- 2 tablespoons butter
- salt and black pepper
- nutmeg
Instructions
- Brown the onion, previously chopped, with the butter in a saucepan.
- In a bowl beat the eggs, then add the milk and cream previously made to cool.
- I add Parmesan, chopped sage and rosemary, salt, pepper and nutmeg
- Add the cooked onion and blend well.
- Pour into buttered molds and cook for 20 min. to 175 C to bagnomaria.
- Served warm and usually covered with a cheese fondue.