Barbottla

Barbottla, also called barbotta or puticiana, is a traditional dish from Lunigiana that uses the sweet onions from Treschietto.  Originally it would have been cooked in a testo, a terracotta or cast iron dish.  There is also a version of barbotta that is made with courgette flowers instead of onions.

The first Treschietto onions of the season become available in April, so it is the perfect time of year to make barbottla. The recipe is from the book, Piatti Chiari, by Tiziana Falorni, the owner of Alla Piazza di Sopra in Filleto, and is the seventh in our series of recipes.  If you’d like a copy of the recipe book, it is available directly from the restaurant and in bookshops in Lunigiana. You can also buy it online at Amazon.it and other online booksellers in Italy.

My thanks, as always, to Laura Razzoli, Tiziana’s daughter, for the explanations and photos.

barbotta lunigiana

Barbottla

Ingredients

300g maize flour
700g Treschietto onions
1 egg
150g grated parmesan cheese
milk and water in equal quantities
2 tablespoons olive oil
1 tablespoon salt
.

barbatto lunigiana

Preparation method

  1. Thinly slice the onions and cover with the salt.  Leave for 30 minutes, then rinse under water
  2. Mix the egg with the cheese, add the flour and finally the olive oil
  3. Add the onions to the mixture
  4. Slowly add equal quantities of water and milk until the mixture reaches a smooth consistency
  5. Pour into a greased pan and bake for 55 minutes at 180 degrees centigrade.

barbotta lunigiana

Ristorante Alla Piazza di Sopra
Piazza Immacolata 11
Filetto, Villafranca in Lunigiana, MS
Telephone 0187 493796/Cell 349 8783364
Email allapiazzadisopra@libero.it
Website: www.allapiazzadisopra.com

Open every day for lunch and dinner

Barbottla appeared on Ciao Lunigiana on 20 April 2014.

Ristorante Alla Piazza di Sopra

About Ristorante Alla Piazza di Sopra

Alla Piazza di Sopra is located in the beautiful medieval square in the picturesque village of Filetto near Villafranca in Lunigiana. The restaurant offers an original and often unusual take on traditional dishes from Lunigiana, while using only the very best quality local ingredients. The recipes for many of the dishes served in the restaurant can be found in the cookbook, Piatti Chairi.

Alla Piazza di Sopra is a family affair, with mother and daughter, Tiziana and Laura in the kitchen, and daughter Chiara front of house. At busy times, other family members are on hand to help. But no matter how busy the restaurant, you will always receive a warm welcome and friendly advice on the day’s specialities.

Ristorante Alla Piazza di Sopra is consistently rated the top restaurant in the province of Massa Carrara on TripAdvisor.

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