Tagliatelle Cordon Bleu

Tagliatelle Cordon Bleu

From   Style Chef

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Type: Fusion

A popular Italian dish – pasta served with a flavourful sauce


  • 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


  • 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.