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6
Easy
By Ann Taruschio and Franco Taruschio
Published 1993
Gently fry the onion in the butter until golden, season with salt, freshly ground black pepper and a pinch of nutmeg. Add the milk and cook over a low flame for half an hour.
Lightly butter a gratin dish, put a layer of polenta thinly sliced, then some ricotta scattered on top and