Hello, I am Kate. 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 easy family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look 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 well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Creamy tagliatelle with ham and belgian endive is something that I’ve loved my whole life. They’re fine and they look wonderful.
To bewith this particular recipe, we have to prepare a few components. You can cook 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:
- Make ready 250 g tagliatelle (or any other pasta)
- Make ready 100 g (cooked) ham strips
- Prepare 2 Belgian endives
- Get 50 g (chestnut) mushrooms
- Prepare 50 g peas
- Make ready 1 sjalot
- Get 1 dl cream
- Make ready 1 egg yolk
- Take Pecorino or parmesan cheese
- Make ready Olive oil (infused with garlic)
- Take Seasoning
- Get Chili powder (to taste)
- Make ready Pepper and salt (to taste)
- Take Optional
- Take 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 is going to wrap it up with this distinctive dish creamy tagliatelle with ham and belgian endive recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
