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 Creamy ham tagliatelle and get the Smartpoints of the recipes.

Creamy tagliatelle with ham and belgian endive 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. Tagliatelle with almond and tomato sauce.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, creamy tagliatelle with ham and belgian endive. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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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.

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 of tagliatelle (or any other pasta).
{Prepare 100 g of (cooked) ham strips.
{Prepare 2 of Belgian endives.
{Prepare 50 g of (chestnut) mushrooms.
{Get 50 g of peas.
{Get 1 of sjalot.
{Take 1 dl of cream.
{Make ready 1 of egg yolk.
{Make ready of Pecorino or parmesan cheese.
{Make ready of Olive oil (infused with garlic).
{Take of Seasoning.
{Get of Chili powder (to taste).
{Make ready of Pepper and salt (to taste).
{Make ready of Optional.
{Make ready of Parsley.

A great midweek meal for the whole family! 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.

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!!.

These Baked Endives with Ham and Bechamel are covered with Swiss cheese and their flavor is to Arrange the endives single-layer in a baking dish. The vegetable was later developed in Belgium. 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. We earn a commission for products purchased through some links in this article. Creamy parma ham and artichoke tagliatelle.

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