Red prawns, chicken breast, royal agarics and chestnuts

2_07428 RED PRAWNS, CHICKEN BREASTS, ROYAL AGARICS and CHESTNUTS INGREDIENTS for 4 PEOPLE 12 red prawns, 200 g of starters, 2 chicken breasts, chestnut, 12 500 g coarse gray sea salt (unrefined), 100 g of pine needles.

For the sauce: a dl of extra virgin olive oil, 2 drops of essential oil of pine (natural flavouring for food can be found in stores and most grocery stores organic included), 2 tablespoons soy sauce, juice of 1/2 lemon, black pepper to reel.

Heat the oven to 220° Carve chestnuts with a cross cut, place them on a baking tray and roast them in the oven for about 10 minutes.

Then Peel the skins that removing the covers.

Clean the starters and cut them into large pieces like a chestnut.

Cut the chicken breasts into pieces of the same size.

Shell the prawns, leaving the last piece of the carapace attached to the queue and remove the black thread on the back.

Wash and dry pine needles.

Place the salt in a layer about an inch with a little water and heat on the stove for about 10 minutes, or until the salt will be warm enough.

Scattered over half of pine needles and lean as a single-layer chestnuts, shrimp and pieces of chicken breast and Royal agarics.

Cover with remaining pine needles, put the cover and continue cooking for about 15 minutes.

In a bowl mix the lemon juice with soy sauce and ground pepper.

Pour flush oil emulsifying with a small whip.

Flavored with two drops of essential oil and maritime pine.

Remove a portion of the needles on the surface and serve directly from the Pan along with the sauce separately.