Creamy tagliatelle with ham and belgian endive. Sometimes you rediscover an old childhood favorite completely by accident. Recently, I was sitting in my office, surrounded by hundreds of old French. 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.

This basic pasta dough recipe can be used to make any pasta shape, although tagliatelle is Tajarin pasta with butter and sage. Sauté until soft and then add the ham, cooking for a further minute. Add the asparagus and a ladle full of the cooking water. You can have Creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Creamy tagliatelle with ham and belgian endive

Prepare 250 g of tagliatelle (or any other pasta).
Prepare 100 g of (cooked) ham strips.
Prepare 2 of Belgian endives.
Prepare 50 g of (chestnut) mushrooms.
You need 50 g of peas.
You need 1 of sjalot.
Prepare 1 dl of cream.
It's 1 of egg yolk.
You need of Pecorino or parmesan cheese.
You need of Olive oil (infused with garlic).
You need of Seasoning.
You need of Chili powder (to taste).
It's of Pepper and salt (to taste).
You need of Optional.
Prepare of Parsley.

Simmer until most of the water has evaporated. 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.

Creamy tagliatelle with ham and belgian endive instructions

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!!.

And so I threw together this dish. Creamy salmon tagliatelle is so easy to make at home. Peas give this creamy salmon tagliatelle an extra veggie boost too and added flavour. We earn a commission for products purchased through some links in this article. Creamy parma ham and artichoke tagliatelle.