• 4 Greenway cordon bleus with celeriac
  • 400 g cherry tomatoes
  • 150g pitted black olives
  • 2 cloves of garlic
  • 1 onion
  • butter or olive oil
  • 20g 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

35 minutes

4 persons


Begin by putting a pot of water on the stove to boil for the pasta.


Cut the cherry tomatoes into quarters, halve the olives, and finely chop the onion and garlic. Heat the olive oil in a saucepan and cook the onion over medium heat for a few minutes. Add the minced garlic, black olives, and capers. Let it simmer for another 5 minutes over low heat, stirring regularly. Add the fresh basil and oregano, and season with salt and pepper. Turn off the heat and let the sauce rest until the pasta and cordon bleus are ready.


Add the tagliatelle to the pot of boiling water and cook until al dente. In the meantime, fry the cordon bleus in a pan with the vegetable butter or olive oil until they are crispy on both sides.


Drain the pasta and serve the cordon bleus with the tagliatelle and the pizzaiola sauce. Just before serving, sprinkle the pasta with grated parmesan cheese and add a squeeze of lemon juice to the cordon bleus.