Creamy tagliatelle with ham and belgian endive. 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.

Creamy tagliatelle with ham and belgian endive Season with some salt and pepper. Topped with a creamy Gruyere-Parmesan cheese sauce and broiled in a traditional Belgian dish, versatile Belgian endive are dressed up and ready to serve for any special meal.. Wrap each endive with a slice of ham, and place into the prepared baking dish.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, creamy tagliatelle with ham and belgian endive. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Creamy tagliatelle with ham and belgian endive is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Creamy tagliatelle with ham and belgian endive is something that I've loved my whole life. They are fine and they look fantastic.

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.

To begin with this recipe, we must first prepare a few ingredients. 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:

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

Pour the cheese sauce over the endives. (Skip to Recipe) What are chicons au gratin?. Chicons au gratin is a Belgian national dish consisting of braised Belgian endives (aka chicons) wrapped in slices of baked ham and covered with a Mornay sauce and some grated cheese. Steaming hot with a creamy cheesy sauce, chicons au gratin is comfort food par excellence. The bitter Belgian endives mixed with the sweet baked ham also make a.

Instructions to make Creamy tagliatelle with ham and belgian endive:

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!!.

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. Belgian endive au gratin is an easy casserole dish with endives rolled into ham in a cheesy sauce. Make this low carb dish for dinner tonight with my video.

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