The tartrà salata

May 23, 2011


  • 4 eggs
  • 6 dl milk
  • one onion
  • 50 g butter
  • 2 spoons 00 wheat flour
  • salt
  • pepper


Chop the onion in very little pieces and fry it lightly with a little butter; add salt.

Let it cool down. In the meanwhile beat the egg yolks in a bowl and whisk the whites in a different one, until stiff.

Add the yolks first, then the whites to the onion, then the milk and two spoons of flour; mix carefully and add a little pepper.

Put the pot in a bain-marie and cook, stirring continuously, until creamy.

Serve hot on slices of polenta. Or nature.