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The borettana onion is an Italian pearl onion known for its flat, saucer-like shape. The best growing area is in the Parma Countryside (Sala Baganza). ?The borettane onions range from 1" to 3" in diameter.? They are harvested at the end of July and they are stocked and supplied up to next March. They can be served fresh together with salad in slices or cooked in many different ways. The taste of cooked onion is uniquely mild and sweet.? Its flat shape make it ready to use as ingredient for prepared dishes.
Borretane Onion tarte: Once peeled, depending on the size of the onions you have, halve any of the larger onions so they are roughly the same size - this will help them to cook evenly. Heat a little oil in a pan and saute the pancetta until crisp. Remove the cooked pancetta from the pan - put the pan back onto a gentle heat adding a knob of butter. When the butter has melted, tumble in your prepared onions and let this cook slowly until the onions have softened and are lightly golden. Return the cooked pancetta to the pan, stir well and then set aside to cool. Line a tart tin with shortcrust pastry and then loosely add in the filling. Whisk the eggs with the milk and a generous handful of grated parmesan and pour over - it should cover the filling. Fold the excess pastry over to give it that rustic look. Bake in a preheated 170°C oven until the pastry is golden and the filling is puffed and cooked through - around 30 to 40 minutes.
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