How to Make Creamy tagliatelle with ham and belgian endive in 28 Minutes for Young Wife

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy tagliatelle with ham and belgian endive. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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 Creamy ham tagliatelle and get the Smartpoints of the recipes.

Creamy tagliatelle with ham and belgian endive is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is 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 particular recipe, we must 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.

Ingredients

The ingredients needed to make Creamy tagliatelle with ham and belgian endive:

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

Peas give this creamy salmon tagliatelle an extra veggie boost too and added flavour. 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. Sauté until soft and then add the ham, cooking for a further minute. Add the asparagus and a ladle full of the cooking water.

Instructions

Steps to make Creamy tagliatelle with ham and belgian endive:

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!!

Simmer until most of the water has evaporated. A great midweek meal for the whole family! We earn a commission for products purchased through some links in this article. Creamy parma ham and artichoke tagliatelle. Drain well, reserving some of the cooking water, then put the pasta back in the pan.

So that’s going to wrap it up for this special food creamy tagliatelle with ham and belgian endive recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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