Seitan escaloppes alla taggiasca
Scaloppine di seitan alla taggiasca
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 4 people
300 g of seitan, handmade
2 carrots
300 g cherry tomatoes
1 onion
1/2 cup dry white wine
20 black olives
1 tablespoon chopped parsley
flour to bread
soy sauce (shoyu)
extra virgin olive oil
salt
Cut the seitan to obtain thin slices.
Dip them in flour and fry in hot olive oil on both sides, salting just.
Remove from the pot seitan and make sure there is still enough oil.
Fry the onion previously peeled and chopped with the crescent.
When it begins to turn golden add the diced carrots, season with salt and cook for ten minutes on low heat.
At this point, add the scallops of seitan, raise the heat, deglaze with the wine and let it evaporate.
Then add water until it covers the seitan, a bit of shoyu, the tomatoes split into 2 and olives and thicken the sauce.
Turn, sprinkle with parsley and serve.
(Thanks to Angela Verduci, cuoca professionale vegan)
