“Receita Vatel by Chef Justa Nobre”
Ingredients (4 people) for the pork cheeks:
1 kg pork cheeks;
as desired vatel’s iodised sea salt;
as desired pepper;
1 teaspoon paprika;
1 dl olive oil;
120 g minced onions;
10 g minced garlic;
2 cloves;
2 bay leaves;
2 thyme;
2 dl red wine;
50 g pleurotus mushrooms or others;
1 soup spoon olive oil;
as desired vatel’s sea salt
For the chestnuts puree:
500 g frozen chestnuts;
5 dl water;
1 coffee spoon grounded aniseed;
as desired vatel’s iodised sea salt;
150 g butter
Clean the cheeks and season with vatel’s iodised sea salt, pepper and paprika. Place a large pan over heat and add the olive oil. Add the cheeks and brown them on both sides. Afterwards, add the onion, garlic, cloves, bay leave, thyme and red wine. Let it simmer over low heat until tender. Serve with the chestnuts puree and sautéed mushrooms, seasoned with vatel’s sea salt. Cook the chestnuts in water with vatel’s iodised sea salt and aniseed. When they are well cooked, mash into a puree and add butter, mashing it well.
