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.

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