Vegetable ragù with cordon bleu

A creamy vegetable ragù, full of fresh ingredients and aromatic spices, perfectly pairs with crispy Cordon Bleu. Golden breading, juicy meat, melted cheese, and ham inside, complemented by a rich vegetable sauce – a fusion of classic comfort and modern flavor.

ingredients:

Ragù

  • 1 carrot
  • 1 small onion
  • 1 celery stalk
  • 2 garlic cloves
  • 1 can (400 g) chopped tomatoes
  • 100 ml vegetable stock
  • 1 tsp tomato paste
  • 1 tsp oregano
  • 1 tsp thyme
  • ½ tsp smoked paprika
  • 2 tbsp olive oil
  • salt and pepper to taste

Cordon Bleu

  • 1 Chef Patrick’s Cordon Bleu

extras:

  • fresh microgreens (e.g., basil, arugula)
  • optional: grated Parmesan

preparation:

Vegetables

  • Dice the carrot, onion, and celery.
  • Finely chop the garlic.

Ragù

  • Heat olive oil in a pan.
  • Add onion and garlic, sauté for about 2 minutes until translucent.
  • Add carrot and celery, cook for another 5 minutes.
  • Stir in tomato paste.
  • Pour in canned tomatoes and stock, season with oregano, thyme, smoked paprika, salt, and pepper.
  • Simmer on low heat for about 20 minutes until the sauce thickens and develops a deep flavor.

Cordon Bleu

  • Deep-fry at 180°C (355°F) for 6–7 minutes until golden and crispy.
  • Drain on paper towels and slice into thick pieces.

Serving

  • Spoon the ragù onto a plate or into a deep bowl.
  • Place the Cordon Bleu slices on top.

Garnish with fresh microgreens and, optionally, sprinkle with grated Parmesan.

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