Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, creamy tagliatelle with ham and belgian endive. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This is one of my favourite vegetable recipes. It is a real indulgence, and one I usually use for special occasions. It originates from The Netherlands, and is a family recipe. A tasty way to serve Belgian Endive, or "witlof".
Creamy tagliatelle with ham and belgian endive is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Creamy tagliatelle with ham and belgian endive is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. 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)
- Get 100 g (cooked) ham strips
- Get 2 Belgian endives
- Take 50 g (chestnut) mushrooms
- Take 50 g peas
- Prepare 1 sjalot
- Make ready 1 dl cream
- Prepare 1 egg yolk
- Get Pecorino or parmesan cheese
- Get Olive oil (infused with garlic)
- Prepare Seasoning
- Get Chili powder (to taste)
- Get Pepper and salt (to taste)
- Make ready Optional
- Take Parsley
Pour the cheese sauce over the endives. (Skip to Recipe) What are chicons au gratin?. Chicons au gratin is a Belgian national dish consisting of braised Belgian endives (aka chicons) wrapped in slices of baked ham and covered with a Mornay sauce and some grated cheese. Steaming hot with a creamy cheesy sauce, chicons au gratin is comfort food par excellence. The bitter Belgian endives mixed with the sweet baked ham also make a.
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!!
Steaming hot with a creamy cheesy sauce, chicons au gratin is comfort food par excellence. The bitter Belgian endives mixed with the sweet baked ham also make a. Wrap each endive with a slice of ham. Place in a baking dish and pour wine over them. Melt butter, blend in flour and add milk, stirring constantly until the sauce begins to thicken.
So that’s going to wrap it up for this special food creamy tagliatelle with ham and belgian endive recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
