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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.

You can cook Creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Creamy tagliatelle with ham and belgian endive

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

Pour the cheese sauce over the endives. 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.

Creamy tagliatelle with ham and belgian endive instructions

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 cheese and continue to stir until melted. Season with nutmeg, salt and pepper. 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. (Skip to Recipe) What are chicons au gratin?.