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Creamy tagliatelle with ham and belgian endive
Introduce
Chef :
Jelle DillenCreamy tagliatelle with ham and belgian endive
Belgian endive has an acquired taste and is not always the favourite for children. In this recipe, the creamy sauce reduces the bitterness and make you appreciate this vegetable. You and your children will enjoy this recipe. Cheers!
Ingredient
Food ration :
2 peopleCooking time :
30min
100 g
(cooked) ham strips
50 g
(chestnut) mushrooms
50 g
peas
1
sjalot
1 dl
cream
1
egg yolk
Cooking instructions
* Step 1
Cook the tagliatelle al dente, following the manufacturer's instructions. Safe about 200ml of pasta water.
* Step 2
Shred the sjalot. Cut the Belgian endives in short strips and slice the mushrooms.
* Step 3
(Optional) Shortly bake the ham strips/cubes in a pan. Remove the ham from the pan.
* Step 4
Heat some olive oil in the pan and fry the shredded sjalot untill translucent.
* Step 5
Add the mushrooms and fry for about 2 minutes. (Till mushrooms start releasing moisture)
* Step 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.
* Step 7
Add the (frozen) peas and cover for another 2 minutes
* Step 8
(sauce) Add the egg yolk to the cream and stir untill well mixed.
* Step 9
Pour this mixture with your vegetables, add the ham and let it reduce on low heat (5-8 minutes).
* Step 10
Add the all dente pasta and the pasta water in the pan and mix thoroughly. Stir untill the sauce coats the pasta.
* Step 11
Turn of the heat and mix the pecorino cheese the pasta.
* Step 12
(Optional) Finish of with some parsley
* Step 13
Enjoy your meal!!
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