Ingredients
- 20 Greenway vegan cordon bleus
- 100 g vegetable fat
- 500 g frozen shallot pieces
- 2.5 kg frozen or canned cherry tomatoes
- 100 g capers
- 500 g pitted black olives
- 30 g garlic puree
- 50 g fresh basil
- 10 g oregano
- salt and pepper
- some fresh basil to finish
- 2.5 kg tagliatelle
- 1 dl olive oil
- 400 g Parmesan cheese
Cordon bleu pizzaiola
40 minutes
20 persons
STEP 1
Stew the shallot pieces in the fat. Add the cherry tomatoes, capers, pitted olives, garlic puree and herbs. Simmer over medium heat for about 10 minutes.
STEP 2
Place the cordon bleus on baking sheets, spraying them with some fat if necessary.
STEP 3
Bake them for 10 to 12 minutes in the oven at 200°C until the temperature in the core reaches 72°C.
STEP 4
Cook the pasta. Drain and mix with the cherry tomato sauce.
Step 5
Serve the cordon bleus with sauce and top with some fresh basil if desired.