Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy tagliatelle with ham and belgian endive. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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.
Creamy tagliatelle with ham and belgian endive is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Creamy tagliatelle with ham and belgian endive is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Creamy tagliatelle with ham and belgian endive:
- Take 250 g tagliatelle (or any other pasta)
- Prepare 100 g (cooked) ham strips
- Get 2 Belgian endives
- Take 50 g (chestnut) mushrooms
- Take 50 g peas
- Prepare 1 sjalot
- Take 1 dl cream
- Prepare 1 egg yolk
- Make ready Pecorino or parmesan cheese
- Make ready Olive oil (infused with garlic)
- Take Seasoning
- Get Chili powder (to taste)
- Prepare Pepper and salt (to taste)
- Prepare Optional
- Take 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’s going to wrap it up for this special food creamy tagliatelle with ham and belgian endive recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
