Tartra

Preparation:

Preparation: Put a bouquet of herbs in the cream and milk, mix everything and leave to infuse for an hour. Oven at 220 degrees. Coarsely cut the other bouquet and cook it in the butter with the chopped onion. Pass the butter through a sieve. Beat the egg yolks until they are slightly thick. Remove the bouquet from the cream and milk and add the butter, the grated Robiola, the egg yolks, a pinch of salt and pepper and nutmeg. Mix well and pour it all into the egg whites. Put the preparation in a deep and buttered baking dish. Place the dish in a larger saucepan filled with hot water and cook in the oven for 30 minutes. Wine: Dolcetto d'Alba (Piedmont), 1-3 years.