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Practical Way to Producing Appetizing Creamy tagliatelle with ham and belgian endive

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Creamy tagliatelle with ham and belgian endive

We hope you got insight from reading it, now let's go back to creamy tagliatelle with ham and belgian endive recipe. You can have creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you achieve that.

To make an unforgettable Creamy tagliatelle with ham and belgian endive, here are the components required:

  1. Get 250 g of tagliatelle (or any other pasta).
  2. Get 100 g of (cooked) ham strips.
  3. Prepare 2 of Belgian endives.
  4. Provide 50 g of (chestnut) mushrooms.
  5. You need 50 g of peas.
  6. Take 1 of sjalot.
  7. Take 1 dl of cream.
  8. Use 1 of egg yolk.
  9. Use of Pecorino or parmesan cheese.
  10. Prepare of Olive oil (infused with garlic).
  11. Prepare of Seasoning.
  12. Use of Chili powder (to taste).
  13. You need of Pepper and salt (to taste).
  14. Prepare of Optional.
  15. Prepare of Parsley.

After readying the ingridients, next you are ready to cook your appetizing Creamy tagliatelle with ham and belgian endive by following the instructions on this section:

  1. Cook the tagliatelle al dente, following the manufacturer's instructions. Safe about 200ml of pasta water..
  2. Shred the sjalot. Cut the Belgian endives in short strips and slice the mushrooms..
  3. (Optional) Shortly bake the ham strips/cubes in a pan. Remove the ham from the pan..
  4. Heat some olive oil in the pan and fry the shredded sjalot untill translucent..
  5. Add the mushrooms and fry for about 2 minutes. (Till mushrooms start releasing moisture).
  6. 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..
  7. Add the (frozen) peas and cover for another 2 minutes.
  8. (sauce) Add the egg yolk to the cream and stir untill well mixed..
  9. Pour this mixture with your vegetables, add the ham and let it reduce on low heat (5-8 minutes)..
  10. Add the all dente pasta and the pasta water in the pan and mix thoroughly. Stir untill the sauce coats the pasta..
  11. Turn of the heat and mix the pecorino cheese the pasta..
  12. (Optional) Finish of with some parsley.
  13. Enjoy your meal!!.

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. 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.

Recipe : Creamy tagliatelle with ham and belgian endive

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step by step to make Creamy tagliatelle with ham and belgian endive

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