Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, creamy tagliatelle with ham and belgian endive. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Tagliatelle with almond and tomato sauce. These Baked Endives with Ham and Bechamel are covered with Swiss cheese and their flavor is to Arrange the endives single-layer in a baking dish. Sometimes you rediscover an old childhood favorite completely by accident. Recently, I was sitting in my office, surrounded by hundreds of old French.
Creamy tagliatelle with ham and belgian endive is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Creamy tagliatelle with ham and belgian endive is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Creamy tagliatelle with ham and belgian endive:
- Prepare 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
- Get 1 sjalot
- Make ready 1 dl cream
- Make ready 1 egg yolk
- Make ready Pecorino or parmesan cheese
- Get Olive oil (infused with garlic)
- Make ready Seasoning
- Take Chili powder (to taste)
- Prepare Pepper and salt (to taste)
- Make ready Optional
- Get Parsley
And so I threw together this dish. Belgian endives wrapped in ham and baked in a creamy, cheesy béchamel sauce. Reddiscover the French family classic: a creamy endive and ham gratin that will capture your family's heart and become part of your French repertoire. I stopped on one, her version of the French family classic, endive and ham gratin.
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!!
Reddiscover the French family classic: a creamy endive and ham gratin that will capture your family's heart and become part of your French repertoire. I stopped on one, her version of the French family classic, endive and ham gratin. Sauté until soft and then add the ham, cooking for a further minute. Add the asparagus and a ladle full of the cooking water. Learn how to make tagliatelle with Filippo's step-by-step recipe.
So that’s going to wrap this up with this exceptional food creamy tagliatelle with ham and belgian endive recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
