La tartrà piemontese per l’Italia nel piatto

Eccoci arrivati al 2 del mese, che come ormai saprete segna uno dei due appuntamenti mensili con l’Italia nel piatto. Con il bel tempo e la voglia di stare all’aria aperta in aumento, il tema scelto è quello dei rustici salati, un argomento all’apparenza facile, ma non per il Piemonte.

Sì, perché la mia regione, che è fortissima in fatto di antipasti (in Piemonte è semplicissimo organizzare una cena solo a base di antipasti tipici, da tanti che ne abbiamo), non ha nessun piatto che rientri nella categoria dei “rustici”, che io identifico con torte salate, pizze, lievitati salati e affini; noi tutt’al più abbiamo qualche frittata.

Allora ho deciso di interpretare il tema “rustico” in senso letterale, proponendo un antipasto di antica origine contadina, la tartrà. In origine questo piatto era una crema densa e vellutata nella quale si inzuppava il pane leggermente strofinato di aglio o che si serviva insieme alla polenta. La ricetta è pressoché identica ad oggi, ed è costituita di uova, latte, panna, erbe aromatiche, cipolla (o porri) e parmigiano; una volta esisteva anche la versione dolce, senza il soffritto e con l’aggiunta di scorza di limone e mandorle a decorare.

Nel tempo, però la tartrà è cambiata ed è diventata molto più simile ad un budino o ad una panna cotta salata, servita solitamente calda, ma che può essere mangiata anche fredda; secondo me la verità sta nel mezzo e la tartrà dà il suo meglio da tiepida.

Tartra decorazione

Questo piatto, pur essendo estremamente tradizionale e tipico, per lungo tempo è stato difficile da trovare nei menù dei ristoranti di cucina piemontese; negli ultimi anni, però, ha fatto nuovamente e timidamente capolino, segno della sua riscoperta e della volontà di valorizzare una tradizione troppo a lungo sopita: un piatto semplice e raffinato, un delizioso antipasto, ma anche un ottimo secondo se abbinato ad un contorno di verdure di stagione.

Tartra taglio

Tartrà piemontese

Di Pubblicata:

  • Resa: 8 monoporzioni (8 Persone servite)
  • Preparazione: 20 minuti
  • Cottura: 40 minuti
  • Pronta In: 60 minuti

Ingredienti

Istruzioni

  1. Fate sciogliere una noce di burro in una padella, quindi fate appassire la cipolla. Lasciate raffreddare.
  2. In una terrina sbattete le uova e i tuorli, quindi aggiungete il latte e la panna, il parmigiano, il trito di erbe, il sale , il pepe nero appena macinato e la noce moscata. Unite quindi la cipolla stufata e mescolate bene.
  3. Pre-riscaldate il forno a 170°C.
  4. Versate il composto in 8 stampini monoporzione precedentemente imburrati e infarinati e cuocete a bagnomaria in forno già caldo per 30-40 minuti.
  5. Togliete dal bagno maria e fate intiepidire prima di sformare e mangiare. Si possono mangiare sia tiepidi che freddi; nel caso decidiate di mangiarli freddi, vi consiglio di metterli in frigo una volta tiepidi e di sformarli da freddi, circa mezz'ora prima di mangiarli, in modo da farli ambientare.

DOWNLOAD ENGLISH RECIPE (PDF) BY CLICKING HERE

Tartra finale

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E ora le altre regioni!

Trentino-Alto Adige: El Flam

Friuli-Venezia Giulia: Sassaka con pane di segale

Lombardia: Torta di melanzane e strachì tund

Valle d’Aosta: non partecipa

Veneto: non partecipa

Emilia Romagna: Le crescentine 

Liguria: Torta de Carlevà 

Toscana: Porrea, torta di porri dei monaci di S. Lorenzo in Firenze

Marche: non partecipa

Umbria: Crostata del pastore

Abruzzo: Torta Rustica Abruzzese

Molise: Torta al formaggio molisana

Lazio: Pizza coi frizzoli 

Campania: non partecipa

Basilicata: Pizza rustica

Puglia: Pitta di patate salentina

Calabria: Fraguni ‘e ricotta

Sicilia: non partecipa

Sardegna: non partecipa

Il nostro blog – http://litalianelpiatto.blogspot.it/

 

291 pensieri su “La tartrà piemontese per l’Italia nel piatto

  1. Bellissimo suggerimento che non conoscevo (pur frequentando assiduamente il Piemonte ed i Piemontesi…).
    Me la stampo e la tengo da parte per la prima polentata della prossima stagione.
    Nora

    1. Se la prepari da accompagnare alla polenta, ti conviene non cuocerla a bagno maria in forno (che la fa risultare più “budinosa”), ma anche solo come una normale crema cotta sul fuoco, in modo da poter testare la consistenza, e lasciarla sì densa, ma più cremosa!
      Oppure la cuoci a bagno maria in forno, ma per meno tempo, ecco..

  2. Leggevo di questo piatto in uno dei libri di Margherita Oggero. Sono ambientati tutti a Torino e limitrofi quelli che hanno come protagonista la prof investigatrice Camilla Baudino (sono i miei libri e la mia autrice preferiti in assoluto!). Tale Camilla pare essere anche un’ottima cuoca di piatti tipici piemontesi, tra cui proprio la tartra…e ora eccomi servita la ricetta che ho tanto sognato…ehehehe, complimenti!!!!

    1. Ne ho letto qualcuno, dei libri della Oggero, anche se ammetto non mi fanno impazzire! Però ora avrai modo di provare uno dei suoi piatti forti 😉

    1. Eh, noi abbiamo quel classico rapporto di amore-odio con i cugini d’Oltralpe (che da casa mia distano più o meno un’ora, quindi sono fin troppo vicini), però è innegabile che un bel po’ del loro piglio sia entrato nella nostra cucina 🙂

  3. Che carino e gustoso deve essere questo budinetto realizzato con ingredienti semplici ma carichi di profumo e sapore 🙂

  4. Buonissima! Che dici, se la preparassi in anticipo e la congelassi tre o quattro giorni? Me ne servirebbero 25 porzioni 🙂 Anche se temo di rovinarla un po’…

    1. Sai che non so come potrebbe reggere il congelamento? Non so come sei messa con le preparazioni, ma questa è velocissima da fare: se ti prepari prima la cipolla stufata (che è il passaggio più “lungo”) e il trito di erbe, in 10 minuti netti le hai in forno.. le lasci poi freddare e le tieni in frigo, secondo me reggono due giorni tutti (io le ho preparate due giorni prima, sempre tenute in frigo e poi scaldate appena appena)! È compatibile con i tuoi tempi? Sennò mi informo sul congelamento…

  5. Grazie! In effetti il mio timore era quello di rovinarle. Ma se mi dici che le hai preparate due giorni prima vedrò di fare lo stesso. Diciamo che in questo caso un abbattitore avrebbe fatto comodo 🙂

  6. In effetti in tutte le mie scorribande piemontesi la tartrà non ricordo di averla mai incrociata… sarà l’occasione per tornare da quelle parti 😉
    A questo proposito a cheese ci sarò anche quest’anno, proviamo a vederci? Baciotti

  7. E’ la prima volta che sento questo nome, ma grazie al nostro gruppo posso vedere e sapere come si preparano alcuni piatti che non fanno parte della mia cultura regionale.

  8. interessante, anch’io non l’avevo mai sentita, deve essere deliziosa… ci vuole proprio la nostra rubrica a rinnovare e portare alla luce tante ricette regionali poco note…complimenti!

    1. Io l’ho fatto solo una volta e mi è piaciuto da morire! Non temere, perché anche qui non è conosciuto ai più, è un piatto di vecchia tradizione, quindi non sempre riproposto. Ma secondo me varrebbe la pena di rivalutarlo!

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