Name: Tartra’ Piemontese (Piedmontese Egg and Cheese Custard)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 500 ml/17 fl oz/2¼ cups full-fat/whole milk; flour, for dusting; sea salt and ground black pepper; 1 onion, sliced; 30 ml/2 tbsp mixed chopped fresh sage leaves and rosemary; 4 large eggs; a large pinch of grated nutmeg; 45 ml/3 tbsp freshly grated Parmesan cheese; 2 egg yolks; 250 ml/8 fl oz/1 cup double/heavy cream; 15 g/½ oz/1 tbsp unsalted butter, plus extra for greasing

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

A rich and delicious, smooth eggy custard - this is the sort of dish that is best served with lots of crunchy grissini, Piedmont’s crisp breadsticks that are found in all the local bakeries. You could add chopped prosciutto or crumbled salame to this dish for an extra savoury note.

Ingredients

15 g/½ oz/1 tbsp unsalted butter, plus extra for greasing
flour, f

Method

Preheat the oven to 200°C/400°F/Gas 6. Grease and flour an ovenproof dish. Heat the butter gently in a frying pan over a low-medium heat, add the onion and fry until golden brown.
Beat the eggs and egg yolks together in a bowl with the milk, cream, Par

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Tartra’ Piemontese

Piedmontese Egg and Cheese Custard

Ingredients

Method

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