Sweet and sour carrots and courgettes
n.10 , mignon square-shaped shortcrust tartlets cuttlefish-flavored with brisé pastry
200 g.- chicken breast
To taste – salt
Cook the chicken breast in boiled water for 20 minutes approx. Once cooked cut into thin strips and add salt and oil.
n.4 – carrots
n. 4- courgettes
to taste- vinegar
30 g.- sugar
Cut the carrots and the courgettes in thin strips and stir-fry with the sugar, the salt for 3 minutes and simmer with white vinegar.
Put in the middle of the tartlet the chicken breast and garnish with the sweet and sour vegetables.