John Myers
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Tagliatelle – Cordon Bleu
The perfect tagliatelle – cordon bleu recipe with a picture and simple step-by-step instructions.
Tagliatelle – cordon bleu
- Fat (butter)
- 1,5 tbsp Breadcrumbs
- 150 g Spinach noodles
- 100 g Schnibbelschinken
- 400 g Minute schnitzel (chicken)
- Salt, gourmet pepper
- 4 Discs Raclette cheese
- 4 Discs Rapeseed oil (fry)
- 150 ml Pasta water (collected)
Tagliatelle cordon bleu
Roasting & Cooking
- Put the fat (butter) in a pan, heat it up. Add breadcrumbs and toast briefly. Take out and put in a bowl, let cool and set aside. Cook the spinach noodles in boiling salted water according to the instructions. Then pour into a sieve, collecting 150 ml of the pasta water.
Cutting & frying
- Cut ham, minute schnitzel (chicken) both into strips. Then add rapeseed oil to the pan, heat it too and fry the chicken strips in it for about 4 minutes. Then add sliced ham strips.
- Cook for a few more minutes. Deglaze with the collected pasta water and simmer briefly. Cut the raclette cheese into thin, fine strips. Then add the drained spinach noodles and the cheese strips. Season with salt, gourmet pepper.
Serve
- Take two deep plates and fill them. Sprinkle with the toasted breadcrumbs set aside and serve immediately.
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