INGREDIENTS

4 Greenway cordon bleus with celeriac

400 g cherry tomatoes

150 g black olives, pitted

2 cloves of garlic

1 onion

2 tablespoons of cooking butter or olive oil

20 g capers

10 g fresh basil

5 g fresh oregano

salt and pepper

500 g tagliatelle

2 tablespoons of olive oil

100 g grated Parmesan cheese

1 lemon

Cordon bleu pizzaiola

STEP 1

Put a saucepan of hot water on the stove in advance to cook the pasta in later.

STEP 2

Next, start cutting up the vegetables: cut the cherry tomatoes into quarters, halve the olives and chop the garlic and onion very finely. Put the olive oil in a saucepan and sauté the onion for a few minutes over medium-high heat. Now add in the chopped garlic, black olives, cherry tomatoes and capers. Continue simmering on low heat for another 5 minutes while stirring frequently. Now add in the fresh basil and oregano and season with salt and pepper. Turn off the heat and let the sauce stand for a while until the pasta and cordon bleus are also ready.

STEP 3

Add the pasta to the saucepan as soon as the water boils and cook the tagliatelle al dente. Meanwhile, fry the cordon bleus in the fat until nicely crispy on both sides.

STEP 4

Drain the pasta and serve the baked cordon bleus with the tagliatelle and pizza sauce. Finally, sprinkle some Parmesan cheese over the pasta and drizzle some lemon juice over the cordon bleus.