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Tartrà Piedmontese

Course Appetizer
Cuisine Italian
Keyword vegeterian
Total Time 30 minutes
Servings 15 molds
Author Giulia Mairo

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.