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Practical Method to Cooking 5-Star Creamy tagliatelle with ham and belgian endive

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Creamy tagliatelle with ham and belgian endive

We hope you got insight from reading it, now let's go back to creamy tagliatelle with ham and belgian endive recipe. You can have creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you achieve that.

To make an unforgettable Creamy tagliatelle with ham and belgian endive, here are the ingridients required:

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

After preparing the components, next you are ready to cook your 5-star Creamy tagliatelle with ham and belgian endive by following the procedures below:

  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!!.

Wrap each endive with a slice of ham. Place in a baking dish and pour wine over them. Melt butter, blend in flour and add milk, stirring constantly until the sauce begins to thicken. Add cheese and continue to stir until melted. Season with nutmeg, salt and pepper.

Recipe : Creamy tagliatelle with ham and belgian endive

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step by step to make Creamy tagliatelle with ham and belgian endive

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