Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy tagliatelle with ham and belgian endive. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Creamy tagliatelle with ham and belgian endive is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Creamy tagliatelle with ham and belgian endive is something which I’ve loved my entire life. They are nice and they look fantastic.
Sometimes you rediscover an old childhood favorite completely by accident. Recently, I was sitting in my office, surrounded by hundreds of old French. Learn how to make Creamy ham tagliatelle and get the Smartpoints of the recipes. Learn how to make tagliatelle with Filippo's step-by-step recipe.
To begin with this particular recipe, we have to prepare a few components. You can cook creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Creamy tagliatelle with ham and belgian endive:
- Get 250 g tagliatelle (or any other pasta)
- Prepare 100 g (cooked) ham strips
- Get 2 Belgian endives
- Prepare 50 g (chestnut) mushrooms
- Get 50 g peas
- Make ready 1 sjalot
- Get 1 dl cream
- Make ready 1 egg yolk
- Take Pecorino or parmesan cheese
- Take Olive oil (infused with garlic)
- Get Seasoning
- Get Chili powder (to taste)
- Make ready Pepper and salt (to taste)
- Take Optional
- Prepare Parsley
Peas give this creamy salmon tagliatelle an extra veggie boost too and added flavour. Salmon Tagliatelle With Creamed Vegetables With Cherry Tomatoes, Napa Cabbage, Lemon Tagliatelle With Salmon-endive Sauce With Salt, Salmon, Belgian Endives, Orange, Canola Oil, Pastry Tagliatelle Al Forno With Onions, Mushrooms, Cooked Ham, Olive Oil, Heavy Cream, Milk. Sauté until soft and then add the ham, cooking for a further minute. Add the asparagus and a ladle full of the cooking water.
Steps to make Creamy tagliatelle with ham and belgian endive:
- Cook the tagliatelle al dente, following the manufacturer's instructions. Safe about 200ml of pasta water.
- Shred the sjalot. Cut the Belgian endives in short strips and slice the mushrooms.
- (Optional) Shortly bake the ham strips/cubes in a pan. Remove the ham from the pan.
- Heat some olive oil in the pan and fry the shredded sjalot untill translucent.
- Add the mushrooms and fry for about 2 minutes. (Till mushrooms start releasing moisture)
- Add the Belgian endive and season with pepper, salt and a small amount of chili powder. Cover the pan for about 10 minutes and stir frequently.
- Add the (frozen) peas and cover for another 2 minutes
- (sauce) Add the egg yolk to the cream and stir untill well mixed.
- Pour this mixture with your vegetables, add the ham and let it reduce on low heat (5-8 minutes).
- Add the all dente pasta and the pasta water in the pan and mix thoroughly. Stir untill the sauce coats the pasta.
- Turn of the heat and mix the pecorino cheese the pasta.
- (Optional) Finish of with some parsley
- Enjoy your meal!!
Sauté until soft and then add the ham, cooking for a further minute. Add the asparagus and a ladle full of the cooking water. Simmer until most of the water has evaporated. A great midweek meal for the whole family! We earn a commission for products purchased through some links in this article.
So that is going to wrap this up with this exceptional food creamy tagliatelle with ham and belgian endive recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
