Tartra’ Piemontese

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; sea salt and ground black pepper; 30 ml/2 tbsp mixed chopped fresh sage leaves and rosemary; 1 onion, sliced; 2 egg yolks; 4 large eggs; a large pinch of grated nutmeg; flour, for dusting; 45 ml/3 tbsp freshly grated Parmesan cheese; 15 g/½ oz/1 tbsp unsalted butter, plus extra for greasing; 250 ml/8 fl oz/1 cup double/heavy cream

Piedmontese Egg and Cheese Custard

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

Europe
Italy
Piedoment
Main course
Mediterranean
Vegetarian

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