Barbotta lunigianese (Torta salata) #cucinatoscana 
Barbotta Lunigianese (Savory Pie)
A very simple yet delicious savory pie, originally from Lunigiana in northern Tuscany.
Barbotta Lunigianese (Savory Pie)
A very simple yet delicious savory pie, originally from Lunigiana in northern Tuscany.
Cooking Instructions
- 1
Finely chop the green onions and sauté them a bit in a pan with olive oil. Lightly salt them.
- 2
In a large bowl, pour in the cornmeal, salt, Parmesan, and eggs. Mix a little.
- 3
Once the green onions have cooled a bit, add them directly to the bowl with the other ingredients and mix well. Add enough milk to achieve a soft batter. Adjust salt if necessary.
- 4
Grease a baking dish generously with olive oil (including the edges) and pour in the batter.
- 5
Bake in the oven at 390°F (200°C) for a good half hour. Once ready, it is recommended to serve the Barbotta warm. It can be enjoyed plain or with a spreadable cheese.
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