The baked stuffed noodle frittatas are a delicious finger food starter to offer at a hot/cold buffet, on a picnic, or on a special occasion. They are tasty and tantalizing, visually appealing, and, very importantly, ready in less than an hour, making them useful for an impromptu dinner.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.5 oz Egg Tagliatelle
- 1.75 oz Sweet Gorgonzola
- 1 head Radicchio
- 1.75 oz Smoked Bacon
- 1 Large Egg
- 5 tbsps Milk
- to taste Fine Salt
- 1 Leek
- 4 Muffin Cups
Preparation
1) Bring some water to a boil, salt it, bring it back to a boil, and dip the nests of tagliatelle in it. Cover and, as soon as the water returns to a boil, use a large fork to dissolve the pasta nests. Cook for no more than three minutes. Drain the al dente tagliatelle very well and let them cool for a few minutes.
2) Wash 5/6 radicchio leaves, drain them, and chop them finely. Slice a thick ring of leek and chop it finely too. Mix the gorgonzola with the milk (using a fork) until you get a very creamy, fluid mixture that should cling to the tagliatelle and not slip off.
3) In a large bowl, beat the egg, salt, and pepper. Add the radicchio, leek, bacon, gorgonzola, pasta, and mix very well to distribute all the ingredients evenly.
4) Preheat the oven to 392°F. In the meantime, place the muffin cups on a baking sheet and start filling them. Using a large fork, spiral a sufficient amount of tagliatelle to fill each individual muffin cup. Continue until all ingredients are used up.
5) Bake the stuffed noodle frittatas halfway up in the preheated oven and cook them for about 12/15 minutes. They can be enjoyed hot or cold and will always be a real hit. They can also be made in advance and reheated as needed in a preheated oven at 320°F for about 10 minutes.
The extra idea: To decorate our tantalizing stuffed noodle frittatas, we can use the leaves (the innermost and tender ones) of a leek. Heat some water, then add the leek leaves and let them blanch for a few seconds until they become easy to bend. Drain them and immediately place them in cold water. Dry them and divide them lengthwise into strips, which we will wrap around the frittatas, thus creating a very chic dish.
