During the last few years in Italy, the so-called “peasant cuisine” of tradition has come back into fashion, with all its authentic flavors, sustainable recipes and simple ingredients. And if you follow the path of peasant cuisine from Piedmont, you’ll find a truly delicious warm appetizer, known as the tartrà. Its rural origins – somewhere between the Langhe and Monferrato – make it a quick and easy recipe that takes no time to make, and you don’t need to be an expert in souffles to give it a try, either!
Our traditional recipe for tartrà (from Piedmont)
Like a cross between a pudding and a flan, the traditional Piedmont-style tartrà is made with milk, seasoned with fresh herbs to taste, and is often served alongside a cheese fondue or a light sauce for dipping. So – shall we get started?
Ingredients (Serves 4)
4 whole eggs
2 egg yolks
½ liter whole milk
250 ml heavy cream
2 generous tablespoons of Parmigiano Reggiano cheese
1 large shallot
2 tablespoons of fresh herbs, already chopped (i.e. sage and rosemary to taste)
1 bay leaf
1 tablespoon of flour
Butter
Salt
Pepper
Nutmeg (optional)
Method
Melt a tablespoon of butter in a pot. Add the finely chopped shallot and let it brown. Once softened and translucent, season with the finely chopped aromatic herbs and turn off the heat. In a saucepan, boil the milk with the bay leaf. Once it comes to a boil, turn off the heat, add the fresh cream, and remove the bay leaf.
Whisk the whole eggs and the 2 egg yolks into the Parmigiano Reggiano cheese. Add in the milk-cream mixture, the sautéed shallot and herbs. Complete with flour and a pinch of nutmeg if desired. Butter single-portion molds, pour the batter into each and bake in a preheated oven at 340°F (170°C) placed in a bain-marie for 20 minutes.