Recipe by Thomas Glässing

Recipe by Thomas Glässing

Ingredients for Cordon Blue:

125 g SKYMEAT Basic

125 g mushrooms 

1 shallot 

1 tsp meat spice blend of your choice

100 ml cold water

10 ml olive oil

Ingredients for Puttanesca sauce:

Breading:

Flour

Egg substitute (I use EyGelb by MyEy) or some vegan cream with Kalanamak salt and some curcuma

Panko bread crumbs (Asian light breaded coating)

Filling:

120 g vegan greek cheese substitute (I like Violife Greek White Block)

1 tsp olive oil

1 branch of thyme

5 olives, cut into small pieces

1 tbsp capers

salt, pepper, lemon juice for the final touch

Sauce Puttanesca:

1 red chili pepper (peperoncino)

1/2 tbsp olive oil of good quality

1 can chopped tomatoes (ca. 800 g)

10 pitted green olives

10 pitted black olives

2-3 tbsp capers (according to taste)

4 branch of oregano

1/2 lemon (for lemon zest)

salt, pepper

Pasta:

500 g spaghetti

Here’s how you do it:

Cordon Blue filling:

Cut the cheese substitute in small pieces

Chop up the olives and capers

Add the thyme leaves

Add the olive oil and mix well

Season to taste with salt and pepper

Cordon Blue:

Peel the shallot and cut it into cubes

Dry and clean the mushrooms and cut them in quarters

Place a pan on the stove and turn the heat to high, then roast the mushrooms. As soon as they turn brown, add the shallot and roast everything for about 2 minutes. 

Put everything on a plate and let it cool

Place the shallot and the mushrooms into a blender, add some olive oil and blend into a puree

Mix the SKYMEAT flour with the water, the olive oil and the mushroom mass and knead until it becomes a homogenous dough 

Devide in 2 or 3 equal parts and roll them out thinly 

Divide the filling in 2 or 3 portions and fill each into a Cordon Blue, then fold the dough over and press the edges together

Roll each Cordon Blue in the flour, shake off surplus, then turn it in the egg substitute before turning it in the bread crumbs. Press the bread crumbs on gently

Place a pan with plenty of oil (colza oil) on the stove and turn on medium heat. Once the oil is hot enough, deep-fry the Cordon Blues in it. The Cordon Blues should be slightly floating in the oil

Puttanesca Sauce:

Peel the garlic and cut it in slices, cut the chili pepper in half, remove seeds, chop finely

Heat oil in a pan and braise lightly the garlic and chili pepper for about 2 minute. Add the tomatoes and let simmer for about 10 minutes. 

Cut the olives in quarters, chop the oregano finely, add them together with the capers and let it all just heat up

Add salt and pepper to your taste

Pasta: 

Cook the pasta al dente according to the instruction on the packaging (add about 12g of salt per 1l of water), drain it and serve with the sauce and the Cordon Blue.