Cordon bleu with quenelle

Discover Chiara's recipe for cordon bleu with quenelle.

1 Cordon Bleu alla pizzaiola

2 potatoes

Rosemary

Chives

Half an apple

100 g of mascarpone

Extra virgin olive oil

Description

The challenge of Italian chefs continues: in the kitchen of AIA enters Chiara – the tireless cook – who will prepare a recipe where Cordon Bleu alla pizzaiola will be the undisputed protagonist. Alongside her Mattia - the professor cook - who will try his hand at making Risotto with artichokes in bleu, a first course where Classic Cordon Bleu will make the difference.

Cordon Bleu avec quenelle is a second course rich in taste, enriched by potato and mascarpone quenelles: to highlight these ingredients, also the liveliness of rosemary and the very thin slices of apple. The plating will be the touch of real chefs and the Cordon Bleu alla pizzaiola will find its maximum expression.

Here's how to make the recipe for Cordon Bleu avec quenelle.

Procedure

Peel the potatoes and cut them into cubes. In a large pan, heat a drizzle of extra virgin olive oil and add a sprig of rosemary and the potatoes and mix all the ingredients well. Cover with water and cook the potatoes until they are soft.

Once ready, mash the potatoes until you get a very thick cream to which you will add the mascarpone, at this point mix well. Add a drizzle of extra virgin olive oil, salt and pepper.

Prepare the Cordon Bleu alla pizzaiola in a pan. Plate by placing the Cordon bleu on the plate, on top arrange three small potato and mascarpone quenelles and decorate with a sprinkle of chives and three very thin slices of apple.

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