Tagliatelle Cordon Bleu

Tagliatelle Cordon Bleu

By Chef Shailendra Kekade

From Style Chef

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Course: Pasta and noodle

Type: Fusion

Key Ingredients:

A popular Italian dish – pasta served with a flavourful sauce

Ingredients

Prawn stock
Prawn shells ½ cup
Garlic, sliced 2 tbsps
Onions, sliced 1 cup
Tomatoes, chopped 1 cup
Fresh thyme, chopped 1 tbsp
Leeks, chopped 1 tbsp
Fresh parsley, chopped 1 tbsp
Corn kernels ½ cup
Salt to taste
Black pepper powder to taste
Puttanesca
Tagliatelle pasta 1 cup
Prawns, peeled and deveined 1 cup
Salt to taste
Zucchini, cut into diamond shaped pieces ½ cup
Red capsicum, cut into diamond shaped pieces ½ cup
Black olives ⅓ cup
Olive oil 2 tbsps
Garlic, chopped 2 tbsps
Black peppercorns, crushed to taste
White wine 30 ml
Cognac 30 ml
Prawn stock 1 cup
Fresh cream ½ cup
Parmesan cheese, grated ½ cup
Basil pesto to garnish
Pimento sauce to garnish
Fresh mint leaves

Methods

To make prawn stock, heat 3 cups of water in a deep non-stick pan, add garlic, onion, tomatoes, thyme, prawn shells, leeks, parsley, corn , salt and black pepper powder and mix well. Let the mixture come a boil. Let it simmer for 15 minutes
Heat sufficient water in another deep non-stick pan, add salt and tagliatelle pasta and cook till pasta is cooked al dente.
Drain well and put into a mixing bowl. Add 1 tsp olive oil and mix.
Dry roast zucchini and red capsicum in a non-stick pan. Add black olives and toss.
Add olive oil, garlic and prawns and toss. Add crushed black peppercorns and salt and toss.
Sprinkle white wine and cognac and toss. Add pasta, prawn stock, cream and Parmesan cheese and mix well.
Transfer into a serving bowl, drizzle basil pesto sauce and pimento sauce and garnish with fresh mint leaves. Serve piping hot.

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