Sicilian Arancine with ragout of seitan
Sauces from Italy
translated by Italian with
The famous sauce but in vegetable version, much lighter but still rich in flavor, can be used for lasagna, baked pasta, and any other preparation that requires a sauce!
Clean and cut carrots, celery and onions having little time it is possible to use the mixture for frozen fried, then frullateli slightly using a mixer.
Do the same thing with seitan cut into cubes and shake it to the mixer in order to reduce it into pieces.
Saute the vegetables in some tablespoon of olive oil over low heat do not skimp with the oil, but not exaggerated!
Add the seitan reduced to small pieces and let season with the vegetables for about 5 minutes.
Add the nut, nutmeg, salt, bay leaf, stir and let cook for another few minutes if the seitan too tends to stick on the bottom of the pot, add a little water.
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Pour the wine, when this is completely evaporated, add enough water to cover the meat sauce, peas and tomato paste, stir well, at lower position the flame and cover with the lid.
Cook until that non risulteanno cooked peas, and then remove the cover and allow to dry out the water present.
When, stirring, feel sizzle, the sauce is dry, and then tie it with an alloy made with 30g of flour and 60g of water, stir for 30 seconds and remove from heat.
Pour the sauce into a bowl and let cool completely, stirring occasionally, then cover with a plate and refrigerate for use the next day.
Rest in the fridge is critical to allow the seitan well absorb the flavors!