John Myers
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Tagliatelle with Leek and Ham in Horseradish Cream
The perfect tagliatelle with leek and ham in horseradish cream recipe with a picture and simple step-by-step instructions.
Tagliatelle
- 200 g Pasta flour type 00
- 2 Eggs
- 1 pinch Salt
Crumbs
- 2 tbsp Butter
- 4 tbsp Panko flour
Leeks and ham in horseradish cream
- 125 g Ham, finely diced
- 1 pole Leeks, cut into fine strips
- 1 tsp Flour
- 150 ml White wine
- 150 g Sour cream
- 75 g Grated horseradish
- Black pepper from the mill
- Salt
- Oil
Tagliatelle
- Put the flour in a bowl, add the eggs and a pinch of salt and then knead everything very well to form an elastic dough, then wrap in cling film and let it rest for at least 30 minutes at room temperature.
- Then roll out the pasta dough thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment and then cook this in enough salted water until al dente and then strain.
Crumbs
- Melt the butter in a pan and roast the panko flour until golden brown while stirring, then immediately degrease on kitchen paper.
Leeks and ham in horseradish cream
- Leave the ham cubes in a hot pan and let them become crispy, then take them out of the pan and then add some oil to the pan. Then put the leek in the pan, simmer for about 3 minutes, then add the ham again and then deglaze with the white wine and sour cream and bring to the boil once, reduce a little.
- Then stir in the horseradish and simmer for another 3 minutes and then season with salt and pepper.
finish
- Arrange the tagliatelle on a pasta plate, pour the horseradish cream over it and then sprinkle with the crispy breadcrumbs.
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