Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, creamy tagliatelle with ham and belgian endive. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really 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 meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Creamy tagliatelle with ham and belgian endive is something which I have loved my entire life.
To get started with this 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:
- Make ready 250 g tagliatelle (or any other pasta)
- Take 100 g (cooked) ham strips
- Prepare 2 Belgian endives
- Make ready 50 g (chestnut) mushrooms
- Make ready 50 g peas
- Get 1 sjalot
- Take 1 dl cream
- Prepare 1 egg yolk
- Prepare Pecorino or parmesan cheese
- Get Olive oil (infused with garlic)
- Prepare Seasoning
- Make ready Chili powder (to taste)
- Prepare Pepper and salt (to taste)
- Make ready Optional
- Make ready Parsley
Simmer until most of the water has evaporated. Tuck into a comforting bowl of tagliatelle for an easy midweek family meal. This long, ribbon-style pasta suits thick sauces such as pork ragu. A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta.
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!!
This long, ribbon-style pasta suits thick sauces such as pork ragu. A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta. We earn a commission for products purchased through some links in this article. Creamy parma ham and artichoke tagliatelle. Salmon Tagliatelle With Creamed Vegetables With Cherry Tomatoes, Napa Cabbage, Lemon Tagliatelle With Salmon-endive Sauce With Salt, Salmon, Belgian Endives, Orange, Canola Oil, Pastry Tagliatelle Al Forno With Onions, Mushrooms, Cooked Ham, Olive Oil, Heavy Cream, Milk.
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