Hello everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Creamy tagliatelle with ham and belgian endive. It is one of my favorites . This time, I will make it a little bit tasty. This is gonna smell and look deliciou

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 Filippos step-by-step recipe.

Sauté until soft and then add the ham, cooking for a further minute. Add the asparagus and a ladle full of the cooking Simmer until most of the water has evaporated.

The Ingredients needed to make Creamy tagliatelle with ham and belgian endive:

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

Peas give this creamy salmon tagliatelle an extra veggie boost too and added flavour. 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.

Step to make Creamy tagliatelle with ham and belgian endive:

1. Cook the tagliatelle al dente, following the manufacturers instruction Safe about 200ml of pasta
2. Shred the sjalot. Cut the Belgian endives in short strips and slice the mushroom
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 minute (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!!

And so I threw together this dish. Reddiscover the French family classic: a creamy endive and ham gratin that will capture your familys heart and become part of your French repertoire. I stopped on one, her version of the French family classic, endive and ham gratin. It evoked vivid memories of my own mother making this dish for me. Learn how to make Creamy ham tagliatelle and get the Smartpoints of the recipe

So that’s going to wrap it up with this special food Creamy tagliatelle with ham and belgian endive. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!