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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy tagliatelle with ham and belgian endive. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This is one of my favourite vegetable recipes. It is a real indulgence, and one I usually use for special occasions. It originates from The Netherlands, and is a family recipe. A tasty way to serve Belgian Endive, or "witlof".

Creamy tagliatelle with ham and belgian endive is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Creamy tagliatelle with ham and belgian endive is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must 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 can achieve that.

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

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

Pour the cheese sauce over the endives. Endive is the perfect winter vegetable. It grows in dark rooms, devoid of light. When exposed to light, the yellow leaves turn green and begin to get a bitter taste.

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!!

It grows in dark rooms, devoid of light. When exposed to light, the yellow leaves turn green and begin to get a bitter taste. 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.

So that’s going to wrap it up for this exceptional food creamy tagliatelle with ham and belgian endive recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!