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Company’s Coming! Pancetta Linguine Frittata Muffins

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Company's Coming! Pancetta Linguine Frittata Muffins


There comes a point in life when one realizes the value of a having a repetoire of sorts to fall back on… A favorite inspirational book.  Classic riding boots that last a lifetime and look chic anywhere fall, winter & spring.  A perfectly tailored black, silk dress… a ballerina bun.  And recipes that can be made in advance and taste better reheated.  

Company's Coming! Frittata Muffins are a mainstay of my repetoire.

I've been making them for years.  Anytime I know I'll have friends or family for breakfast I bake up a batch of these, along with these Blueberry-Coconut Macadamia Muffins, and pop them both in the freezer for easy, delicous breakfasts my friends and family love.  In fact, both recipes improve with reheating because the process crisps the outside slightly, providing a perfect contrast to the soft, steamy middles.  I love serving both sweet and savory breakfast options, aromatic and fresh out of the oven in a mere 15 minutes!

Company's Coming! Pancetta Linguine Frittata Muffins are a fun little package of egg, smoked cheese, pancetta and linguine.  Satisfying, yet small enough to stay light.   Add fresh fruit, yogurt and coffee alongside, and you've got a delicious, stress-free breakfast you and your guests will love!

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Pancetta Linguine Frittata Muffins share a platter with Blueberry-Coconut Macadamia Muffins

 

Recipe for Company's Coming Pancetta Linguine Frittata Muffins

 (Makes 12 Muffins)

  • 8 ounces fresh (refrigerated) linguine
  • 7 large eggs
  • 1/2 cup milk
  • 1/4 cup cream
  • 1/2 cup mascarpone cheese
  • 6 ounces diced pancetta
  • 5 ounces smoked mozzarella cheese diced
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup finely chopped fresh, italian, flat-leaf parsley
  • 2 cloves garlic minced
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg
  1. Using kitchen shears, cut the fresh pasta into smaller, 3 inch pieces. Cook pasta in salted water, just until al dente, tender but still firm to the bite (as it will be cooking in the muffins as well.) Drain the pasta into a colander.
  2. Preheat oven to 375 F. Spray a standard sized 12 cup muffin tin with cooking spray
  3. Add the eggs, milk, cream, and mascarpone to a blender and blend until well combined. Pour the mixture to a large bowl. Add the cut pasta, pancetta, smoked mozzarella, grated Parmigiano, parsley, garlic, salt, pepper, and nutmeg, Stir the ingredients to combine.
  4. Using a small ladle, divide the mixture evenly into each of the 12 muffin cups filling to the top with the pasta and liquid. It’s a little messy filling the cups, but don’t worry it’s worth it!
  5. Bake until firm and cooked through, 30 to 35 minutes.  Allow to cool for a couple of minutes and remove from tin.

Make ahead tip:  To freeze, allow muffins to cool completely on a wire rack then wrap individually in saran and place in a freezer baggie for up to 2 weeks. To serve, place frozen muffins on a cookie sheet and place in 350F oven for 15-20 minutes until heated through. Enjoy!

Recipe adapted from Giada de Laurentis

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Pancetta Linguine Frittata Muffin about to be devoured!

Eggplant Parmigiana Meatballs

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It's funny, I've never cared for eggplant- but I adore these!  The secret is in the bread soaked in whole milk.  Actually I'm finding there are a lot of foods I "Don't care for," that I love when they're incorporated into specific recipes.  

Rich.  Delicate.  Bursting with creamy cheesiness on the inside.  Seared and crispy on the outside. (And honestly, between you and me, they don't even taste like eggplant!  Perhaps ever-so-slightly, but in a good way.)  

These meatballs will not disappoint.  The proof being that my husband, a meat-and-potatoes guy, loves them.  He even went so far as to say they're some of the best meatballs he's ever had!  If that's not a testament…

They couldn't be easier.  Feel free to use your favorite jarred marinara or make my Roasted Tomato Sauce which I have in the freezer from last summer's abundant tomato crop.  (Roasting works wonders on any old mealy winter tomato so don't be afraid to make the sauce in the middle of winter either.)

Eggplant Parmigiana Meatballs (Serves 4)

1 Large Eggplant (Skin optional, I like it on since it has all the vitamins)

Salt to taste

2 Slices of Bread, Day-old (or lightly toast to obtain similar texture)

1 Cup Whole Milk

2 Eggs Lightly Beaten

1 Cup Freshly Grated Pecorino Romano

1 Cup Freshly Grated Parmigiano-Reggiano, plus more for garnish

1/2 Cup Panko

1/3 Cup Flour, plus more for dredging

1/4- 1/3 Cup Extra Virgin Olive Oil (enough to cover the bottom of your pan w/ a thin layer)

24 Ounces Roasted Tomato Sauce (or store bought)

1/4 Cup Shredded Mozzarella

2 Tablespoons Chopped Fresh Italian Parsley

Chop the eggplant (3/8 to 1/2 inch cubes).  Sprinkle with salt.  Steam for about 8-9 minutes, or until quite soft (err on the side of OVER versus under-cooking).  Allow eggplant to cool.  Squeeze out excess water.  

Meanwhile, break up the bread with your hands and add to a bowl with the milk.  Let sit for a few minutes to allow the bread to soak up the milk.  Squeeze as much of the milk out of the bread as you can with your hands and add to a separate large bowl (discarding leftover milk).  Add the eggplant to the bowl along with the eggs, grated cheeses, panko, salt to season and 1/3 cup flour.  

Mix the ingredients until well incorporated.  

Using your hands, form the mixture into golfball sized balls.  (Coat your hands with a bit of olive oil first to prevent the mixture from sticking to your hands.)  If the mixture it is too wet to form loose meatballs, add a bit more panko and flour.  DO NOT OVERWORK the mixture as this will create a tough meatball.  Dredge the balls lightly in flour using a spoon to help coat the top.  

Heat the olive oil over a medium heat in a large saute pan.  Add the meatballs carefully to the pan in a single layer and brown on all sides, gently turning as you go with a slim metal spatula.  Once the meatballs are completely browned remove from the pan and set aside.  

Add the Roasted Tomato Sauce (or store bought sauce) to the pan and bring to a simmer.  Reduce the heat to medium and return the meatballs to the pan WITHOUT SUBMERGING THEM, as you don't want to totally lose all of their crispy browned goodness.  Simmer until meatballs are cooked through, 10-15 minutes.  Sprinkle in parsley.  Serve sprinkled with additional Parmigiano and the shredded mozzarella.  Enjoy!

 Email me if you'd like this recipe Veganized, Raw-Veganized, Dairy-freed or Gluten-freed:)

 

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