Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, creamy tagliatelle with ham and belgian endive. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 tagliatelle with Filippo's step-by-step recipe. This basic pasta dough recipe can be used to make any pasta shape, although tagliatelle is Tajarin pasta with butter and sage.
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 quick, it tastes yummy. It’s appreciated by millions every day. Creamy tagliatelle with ham and belgian endive is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Creamy tagliatelle with ham and belgian endive:
- Prepare 250 g tagliatelle (or any other pasta)
- Get 100 g (cooked) ham strips
- Get 2 Belgian endives
- Get 50 g (chestnut) mushrooms
- Get 50 g peas
- Make ready 1 sjalot
- Make ready 1 dl cream
- Prepare 1 egg yolk
- Prepare Pecorino or parmesan cheese
- Prepare Olive oil (infused with garlic)
- Get Seasoning
- Prepare Chili powder (to taste)
- Get Pepper and salt (to taste)
- Prepare Optional
- Get Parsley
I stopped on one, her version of the French family classic, endive and ham gratin. It evoked vivid memories of my own mother making this dish for me. Learn how to make Creamy ham tagliatelle and get the Smartpoints of the recipes. These Baked Endives with Ham and Bechamel are covered with Swiss cheese and their flavor is to die for!
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!!
Learn how to make Creamy ham tagliatelle and get the Smartpoints of the recipes. These Baked Endives with Ham and Bechamel are covered with Swiss cheese and their flavor is to die for! A great light entree or side dish. So I had some endives on hand and was really craving some good comfort food…something creamy…something cheesy. And so I threw together this dish.
So that’s going to wrap this up for this exceptional food creamy tagliatelle with ham and belgian endive recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
