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Creamy tagliatelle with ham and belgian endive
Creamy tagliatelle with ham and belgian endive

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We hope you got insight from reading it, now let’s go back to creamy tagliatelle with ham and belgian endive recipe. To cook creamy tagliatelle with ham and belgian endive you need 15 ingredients and 13 steps. Here is how you do that.

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

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