New Recipes to Cook Yummy Creamy tagliatelle with ham and belgian endive

Creamy tagliatelle with ham and belgian endive. Belgian endive has an acquired taste and is not always the favourite for children. In this recipe, the creamy sauce reduces the bitterness and make you appreciate this vegetable. Sometimes you rediscover an old childhood favorite completely by accident.

This basic pasta dough recipe can be used to make any pasta shape, although tagliatelle is Tajarin pasta with butter and sage. Tagliatelle with almond and tomato sauce. Learn how to make Creamy ham tagliatelle and get the Smartpoints of the recipes. You can Have Creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Creamy tagliatelle with ham and belgian endive

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

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. It evoked vivid memories of my own mother making this dish for me. These Baked Endives with Ham and Bechamel are covered with Swiss cheese and their flavor is to die for!

Creamy tagliatelle with ham and belgian endive step by step

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.