Creamy tagliatelle with ham and belgian endive.
Hello everybody, it's John, welcome to our recipe page. Today, we're going to prepare a special dish, creamy tagliatelle with ham and belgian endive. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Creamy tagliatelle with ham and belgian endive is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Creamy tagliatelle with ham and belgian endive is something which I've loved my whole life.
To begin with this recipe, we have to prepare a few components. 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 of tagliatelle (or any other pasta).
- {Get 100 g of (cooked) ham strips.
- {Take 2 of Belgian endives.
- {Take 50 g of (chestnut) mushrooms.
- {Make ready 50 g of peas.
- {Make ready 1 of sjalot.
- {Take 1 dl of cream.
- {Make ready 1 of egg yolk.
- {Take of Pecorino or parmesan cheese.
- {Take of Olive oil (infused with garlic).
- {Make ready of Seasoning.
- {Prepare of Chili powder (to taste).
- {Take of Pepper and salt (to taste).
- {Take of Optional.
- {Get of 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!!.
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