“Receita Vatel by Chef Justa Nobre”
Ingredients (4 people):
chicken skewers;
400 g chicken breast without skin;
8 small paris mushrooms;
vatel’s sea salt special grills and barbecue;
as desired pepper;
1 soup spoon fresh thyme leaves;
1 soup spoon olive oil;
1 soup spoon lemon juice,
1 ‘farinheira’ (portuguese smoked sausage);
8 cherry tomatoes
Tagliatelle:
400 g tagliatelle pasta;
2 l water;
vatel’s fleur de sel
Vegetables:
1,5 dl olive oil;
2 garlic cloves;
8 mini-eggplants;
8 mini-carrots;
8 green asparagus;
2 ripe tomatoes;
as desired vatel’s sea salt;
as desired pepper
Preparation – chicken skewers: cut the chicken breast in cubes. – 3 cubes per skewer. In a bowl, add the chicken cubes and the washed mushrooms and season with vatel’s sea salt special grills and barbecue, pepper, thyme, olive oil, lemon and let it marinate for 30 minutes. Meanwhile cut the farinheira in 8 pieces. After 30 minutes, mount the skewers by dividing the ingredients between the 4 skewers. Grill them in a grill or on a non-sticking pan, for roughly 8 minutes, taking special care to turn them a few times. Serve the skewers with the tagliatelle sautéed with vegetables.
Tagliatelle: boil the pasta in 2 l of water with vatel’s fleur de sel, and after cooking, drain the pasta and add the vegetables.
Vegetables: cut the vegetables into pieces and sautéed them in olive oil and minced garlic. Season with vatel’s fleur de sel and pepper. After adding the pasta, serve with the skewer on top.
