Pasta Frittata with Taleggio, Mushrooms & Truffle Oil
recipe adapted from Melt: The Art of Macaroni & Cheese
serves 2 as an entree & 4 as a side dish
- 6 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1 small portabello mushroom, stem removed, cut in half & thinly sliced
- 1 1/2 cups elbow macaroni
- 8 oz. Talleggio, rind removed, chopped into 1/2 inch cubes
- 3 strips cooked bacon, crumbled
- 1 teaspoon white truffle oil, or more to taste
Whisk together the eggs and milk. Season with salt & pepper and set aside. Preheat oven to 350F.
Place a saute pan over high heat. Once hot, add the mushrooms and reduce heat to medium. (This is a dry sauté without oil). The mushrooms will slowly release their liquids and cook through. Keep stirring and tossing. The mushrooms may squeak a bit as they cook, and you may feel they’re about to burn. Don’t worry they will soon reabsorb their water and shrink in size. Once the mushrooms are softened, toss with a pinch of salt and remove from heat. Set aside.
Lightly grease an 8 x 8 baking dish with butter. Toss the pasta, Taleggio, salami and mushrooms together in the baking dish. Pour the eggs and milk over the top. Make sure all the pasta is covered by the egg, pushing the errant noodles under with your fingers. Bake for 25-30 minutes, or until browned on top. Allow to cool for 5 minutes. Drizzle the top lightly with truffle oil and serve immediately.
The original recipe called for cooking the elbow macaroni before baking. For some reason I didn’t see that part! I adjusted the recipe to compensate and it turned out great without cooking the macaroni. The pasta was al dente and cooked through during the baking process. Happy accident! If you want to follow the original recipe, use 1 tablespoon of milk instead of the 1/4 cup.