Tagliatelle Cordon Bleu

About Tagliatelle Cordon Bleu

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

How to Make Tagliatelle Cordon Bleu (Stepwise Photos)

Method

1. 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
2. Heat sufficient water in another deep non-stick pan, add salt and tagliatelle pasta and cook till pasta is cooked al dente.
3. Drain well and put into a mixing bowl. Add 1 tsp olive oil and mix.
4. Dry roast zucchini and red capsicum in a non-stick pan. Add black olives and toss.
5. Add olive oil, garlic and prawns and toss. Add crushed black peppercorns and salt and toss.
6. Sprinkle white wine and cognac and toss. Add pasta, prawn stock, cream and Parmesan cheese and mix well.
7. Transfer into a serving bowl, drizzle basil pesto sauce and pimento sauce and garnish with fresh mint leaves. Serve piping hot.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps