Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, creamy tagliatelle with ham and belgian endive. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Creamy tagliatelle with ham and belgian endive is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Creamy tagliatelle with ham and belgian endive is something which I have loved my entire life.

Tagliatelle with almond and tomato sauce. 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. Sometimes you rediscover an old childhood favorite completely by accident. Recently, I was sitting in my office, surrounded by hundreds of old French.

To get started with this particular recipe, we must first 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:

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

And so I threw together this dish. Belgian endives wrapped in ham and baked in a creamy, cheesy béchamel sauce. 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.

Steps to make Creamy tagliatelle with ham and belgian endive:

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!!

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. Sauté until soft and then add the ham, cooking for a further minute. Add the asparagus and a ladle full of the cooking water. Learn how to make tagliatelle with Filippo's step-by-step recipe.

So that’s going to wrap this up for this exceptional food creamy tagliatelle with ham and belgian endive recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!