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Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, creamy tagliatelle with ham and belgian endive. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Creamy tagliatelle with ham and belgian endive is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Creamy tagliatelle with ham and belgian endive is something which I’ve loved my entire life.

Wrap each half in a slice of ham and put them all in an ovenproof dish. Chicory rolls (or endive rolls) are cooked endives wrapped in ham and topped with a homemade béchamel sauce. This is one of my all time favorite Belgian recipes. And you will love it too!

To begin with this recipe, we must 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.

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

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

Trim the ends from the endives. Bring a large pan of lightly salted water to the boil. Add the ham and toss with the mushrooms. It's a casserole of pure comfort.

Steps 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!!

Add the ham and toss with the mushrooms. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until. In a large hot pan sweat the onion with the oil.

So that is going to wrap it up with this special food creamy tagliatelle with ham and belgian endive recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!