Barbotta (Onion Cake)
Serves 4
   2 large onions
   400g polenta flour
   5 tbsp extra virgin olive oil
   40g pecorino or parmesan, grated
   2 glasses milk
   100g ricotta
   Salt

   Finely chop the onions and sauté in 2 tablespoons of the olive oil until transparent (about 15 minutes). Preheat oven to 180 deg C.
   Place the onion and all other ingredients in a bowl with a pinch of salt, and stir with a wooden spoon until the mixture is free of lumps. Smear a little oil on base and sides of a round 25cm baking dish and pour in the mixture. Bake in the oven for 40 minutes.
   Instead of the onion, you can use chopped zucchini flowers. If you want to add more flavour and a textural contrast, you can spread a soft cheese such as stracchino over the top as soon as it comes out of the oven.

From: Soffritto: A Delicious Ligurian Memoir. Allen & Unwin, $49.95.
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