Basically a paella but with short noodles instead of rice. First had this at Ataula in Portland last month and had been thinking about it ever since. Something about the taste and texture was dynamic and inescapable. I had to have it again. Yesterday I finally got the confidence to try making it after collecting
The first time I made this I was happily surprised with the result. I thought I had made a mistake the entire time since it didn’t appear to have enough liquid for a stew, but in the end it was amazing.
This tastes great and is relatively simple to prepare.
This version replaces the ricotta with a mix of mozzarella and gruyere so it’s not as rich. The sauce is really what makes the dish, so it’s worth it to take the time and do it right.
Scrambled eggs with truffle oil and cheese. Cooked on low heat stirred very gently every couple of minutes with a spatula, eggs will be light and fluffy.