Recipe of Any-night-of-the-week Creamy tagliatelle with ham and belgian endive
Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, Recipe of Quick Creamy tagliatelle with ham and belgian endive. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creamy tagliatelle with ham and belgian endive, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy tagliatelle with ham and belgian endive delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy tagliatelle with ham and belgian endive is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Creamy tagliatelle with ham and belgian endive estimated approx 30min.
To get started with this recipe, we have to first prepare a few components. You can cook Creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you cook it.
Belgian endive has an acquired taste and is not always the favourite for children. In this recipe, the creamy sauce reduces the bitterness and make you appreciate this vegetable. You and your children will enjoy this recipe. Cheers!
Ingredients and spices that need to be Prepare to make Creamy tagliatelle with ham and belgian endive:
- 250 g tagliatelle (or any other pasta)
- 100 g (cooked) ham strips
- 2 Belgian endives
- 50 g (chestnut) mushrooms
- 50 g peas
- 1 sjalot
- 1 dl cream
- 1 egg yolk
- Pecorino or parmesan cheese
- Olive oil (infused with garlic)
- Seasoning
- Chili powder (to taste)
- Pepper and salt (to taste)
- Optional
- 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!!
While this is in no way the end all be guide to cooking easy and quick lunches it is great food for thought. The expectation is that this will get your creative juices flowing so that you could prepare wonderful lunches for the family without having to accomplish too much heavy cooking at the approach.
So that's going to wrap this up for this exceptional food Recipe of Ultimate Creamy tagliatelle with ham and belgian endive. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!