Tagliatelle with Chile Peppers and Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 30.4 μg | (51 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 662 mg | (17 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams wide Tagliatelle
- 3 Red chili peppers
- 1 garlic clove
- 1 onion
- 200 grams raw ham
- 3 Tbsps olive oil
- 2 Tbsps Pastry flour
- 200 milliliters Beef broth
- 1 cup Crème fraiche
- 150 milliliters milk
- 4 Tomatoes
- 100 grams green, pitted Olives
- 50 grams Gouda
- 1 bunch Chives
- salt
- freshly ground peppers
- Fat (for the baking dish)
Preparation steps
Cook tagliatelle in plenty of boiling salted water, drain and rinse in cold water. Preheat oven to 200°C (approximately 400°F). Grease the baking dish. Rinse chile peppers, pat dry and cut diagonally into thin rings. Peel garlic and onion and chop finely. Cut ham into thin strips.
Heat oil in a pan, add the onion and garlic and sauté briefly. Sprinkle with flour and pour in the broth. Stir in creme fraiche and milk and season with salt and pepper. Blanch tomatoes in boiling water, rinse with cold water, peel, cut in half, remove seeds and dice into cubes. Quarter the olives lengthwise. Grate the cheese.
Mix tagiatelle with half of the chile peppers, olives, tomatoes, ham and half of the cheese. Place in the baking dish. Drizzle with the sauce and sprinkle with remaining cheese and chile peppers. Bake in preheated oven for 40 minutes. Rinse chives, shake dry and cut into rings. Sprinkle the tagliatelle with chives before serving.
