Creamy tagliatelle with ham and belgian endive. 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.
These Baked Endives with Ham and Bechamel are covered with Swiss cheese and their flavor is to die for! 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. Creamy tagliatelle with ham and belgian endive very diverse and own mind sense that unique. Few kinds of Creamy tagliatelle with ham and belgian endive recipes are also sufficient convenient to process and dont take long. Although not everyone likes Creamy tagliatelle with ham and belgian endive food, currently some people are got attached and like the various Creamy tagliatelle with ham and belgian endive foods available. This could be seen from the number of restaurants that prepare Creamy tagliatelle with ham and belgian endive as one of the serving. 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
- It's 250 g of tagliatelle (or any other pasta).
- It's 100 g of (cooked) ham strips.
- You need 2 of Belgian endives.
- It's 50 g of (chestnut) mushrooms.
- Prepare 50 g of peas.
- You need 1 of sjalot.
- You need 1 dl of cream.
- It's 1 of egg yolk.
- Prepare of Pecorino or parmesan cheese.
- It's of Olive oil (infused with garlic).
- Prepare of Seasoning.
- You need of Chili powder (to taste).
- It's of Pepper and salt (to taste).
- You need of Optional.
- It's of Parsley.
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. We earn a commission for products purchased through some links in this article.
Creamy tagliatelle with ham and belgian endive instructions
- 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 is an excellent appetizer using Endive, a Belgian famous vegetable, which is commonly known as Belgian endive. This requires, if any, basic cooking skills and will taste delicious. Substitute your favorite Swiss style cheese, and top with the sauce of your choice, if you like. Known in French as "Endives Au Jambon", this Belgian Endive and Ham Gratin is a typical dish from Northern France and Belgium. Endives are wrapped in ham slices, smothered in a thick layer of voluptuous Mornay Sauce and baked until bubbly perfection.
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