It comes from poor cooking and is a recipe with simple ingredients, but it will make you look great
There poor kitchen has come back in vogue in recent years, with its genuine flavors and simple ingredients. In this wake we suggest you a typical hot appetizer of the Piedmont, the tartrà. Her country origin, between Langhe is Monferratomakes it one quick and easy recipe to prepare, which does not require you to spend a lot of time in the kitchen or to be an expert in soufflé. Halfway between a pudding and a flan, it is based on milk, flavored with herbs to taste and often served with Fondue or a light sauce. Let's find out how tartrà is prepared.
The recipe for Piedmontese tartrà
Ingredients
To prepare the tartrà for 4 people you will need: 4 whole eggs + 2 yolks, half a liter of whole milk, 250 ml of fresh whipping cream, 2 generous spoons of Parmesan cheese, 1 large shallot, 2 tablespoons of already chopped aromatic herbs, such as sage and rosemary, 1 bay leaf, 1 tablespoon of flour, butter to taste, salt, pepper and, if you like, nutmeg.
Method
Melt a knob of butter in a saucepan. Add the finely chopped shallot and let it brown. Once it has dried, season with the aromatic herbs and turn off the heat.
In a saucepan, bring the milk to a boil with the bay leaf. Remove from the heat, add the fresh cream and remove the bay leaf.
Add the whole eggs and the yolks to the Parmesan with the help of a whisk and add all the compounds prepared previously (milk and cream and shallot and aromatic herbs). Complete with flour and, if you like, with a grated nutmeg.
Butter some single-portion molds, transfer the mixture, and bake in a preheated oven at 170 ° C in a water bath for 20 minutes.
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