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.
Ingredients300g maize flour
700g Treschietto onions
150g grated parmesan cheese
milk and water in equal quantities
2 tablespoons olive oil
1 tablespoon salt .
- Thinly slice the onions and cover with the salt. Leave for 30 minutes, then rinse under water
- Mix the egg with the cheese, add the flour and finally the olive oil
- Add the onions to the mixture
- Slowly add equal quantities of water and milk until the mixture reaches a smooth consistency
- Pour into a greased pan and bake for 55 minutes at 180 degrees centigrade.
Ristorante Alla Piazza di Sopra Piazza Immacolata 11 Filetto, Villafranca in Lunigiana, MS Telephone 0187 493796/Cell 349 8783364 Email email@example.com Website: www.allapiazzadisopra.com
Open every day for lunch and dinner
Barbottla appeared on Ciao Lunigiana on 20 April 2014.