Do you like stew? Well, if so, you’re gonna love this spectacular Spezzatino Di Seitan, a revisited classic of the Italian cuisine taken and modified, to give birth to a new dish.
And of course, a special thanks to Alessia Sebastiani who help me with the videos. Without her, all of this would be practically impossible! 🙂
Visit my Facebook group:
Facebook Page:
Instagram:
TikTok:
INGREDIENTS:
Seitan 125gr
Garlic 1 clove
Carrot, Celery, Onion 20gr each
Mushrooms 40gr
Rosè wine 10gr
E.V.O.O. 10gr
Butter 5gr
Soy sauce 5gr
Parsley 3gr
Vegetable stock 2gr
Black pepper to taste
PROCEDURE:
1)Turn on the heat on a very low temperature
2) Use a steel bowl or anything useful that could hold your pan at an angle, pour the extra virgin olive oil and the butter into the pan.
3) While the oil and butter warm up take care of the trio. First, take the carrot, peel it, trim it and cut it in half by its length and cut it again. Then, take the celery, trim it and cut it as the same size of the carrot. Now, take the onion trim it, peel it, and cut it in not so thin slices.
4) After that, Take also the garlic, trim it, peel it and add it with the other vegetables and add everything into the pan.
5) Mix very well and cover with a lid. The vegetables should cook for about 10 minutes.
6) In the meantime, take the seitan and cut it in strips and again the other side as well. When all the seitan is cut in small pieces set it aside for later.
7) Make sure to stir the vegetables here and then.
8) After that, take the mushrooms, cut them in slices and set them aside for later with the vegetable stock. As before, stir again to make all the vegetables cook homogeneously.
9) Now, chop the parsley very finely and set aside for the very end of this recipe.
10) When the 10 minutes are passed, add the rosè wine with the vegetables, stir, and let it go for 5 minutes, covering again with the lid.
11) Then, weight the right amount of soy sauce, add it with the vegetables, stir, and cover again for another 5 minutes.
12) At this moment of the recipe, it is time to remove the raiser beneath the pan and add the seitan, stir everything very well, cover with the lid, and turn up the heat on a low temperature.
13) Let everything cook for about 10 minutes, stirring here and then.
14) When the time has passed, add the mushrooms and the vegetable stock, mix everything well again and cover with the lid.
15) Let everything cook for another 10 minutes, stirring from time to time.
16) At this point, add the chopped parsley, the black pepper, and stir everything well, turn off the heat, cover with the lid and let it rest for at least 30 minutes (the more the better, as all the flavours will be enhanced).
17) Now that your spezzatino di seitan is ready, turn on the heat for a few minutes and serve it hot! In my case, I decided to give it a fancy look, so I poured into this small pot and baked at 200° C for 5 minutes before serving it with some grissini and a sprinkle of sesami seeds.