Tartrà, the soft savory pudding from Monferrato

A soft savory pudding typical of Monferrato and Piedmont, in which eggs are the main ingredient. The name "tartrà" would refer to the Tartar people, as evidence of their medieval raids, or it would originate from the French tarte, cake.

Ingredients:

For 4 servings

- 2 whole eggs
- 1 egg yolk
- 150 ml of fresh milk
- 100 ml of liquid cream
- 1 small onion
- 15 g of grated Parmigiano-Reggiano
- 15 g of breadcrumbs
- 10 g of butter

½ teaspoon of flour

- 1 bay leaf
- 2 sage leaves chopped
- 1 tip of rosemary
- 1 grated nutmeg

to taste of salt and pepper

Preparation:

Brown the finely chopped onion in the butter, flavoring it with sage and rosemary. Bring the milk to the boil with the bay leaf, then add the cold cream, leave to cool and remove the bay leaf. In a bowl, beat the eggs and yolk. Add, mixing little by little, the milk with the cream, the Parmigiano-Reggiano, the breadcrumbs, the flour, the stewed onion, salt, pepper and nutmeg. Pour the mixture into 4 pudding moulds, buttered and floured, and cook in a bain-marie oven at 200° C for 30 minutes.

Credits:

Claudia Ferruti, Ancient Piedmontese photos, people, places and things

[Facebook® group].