Hi, I am Marie. Today, we’re going to make creamy tagliatelle with ham and belgian endive recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Creamy tagliatelle with ham and belgian endive Recipe
Creamy tagliatelle with ham and belgian endive is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Creamy tagliatelle with ham and belgian endive is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Get 250 g tagliatelle (or any other pasta)
- Take 100 g (cooked) ham strips
- Make ready 2 Belgian endives
- Prepare 50 g (chestnut) mushrooms
- Get 50 g peas
- Prepare 1 sjalot
- Get 1 dl cream
- Make ready 1 egg yolk
- Take Pecorino or parmesan cheese
- Prepare Olive oil (infused with garlic)
- Get Seasoning
- Prepare Chili powder (to taste)
- Take Pepper and salt (to taste)
- Prepare Optional
- Get Parsley
Instructions 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!!
So that’s going to wrap it up for this exceptional dish creamy tagliatelle with ham and belgian endive recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in 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. Happy cooking.
