Pizza with hummus, caramelized onions and cherry tomatoes chutney
9 recipes
Seitan: Try To Do It Insieme
ingredients
servings
6
Manitoba flour
1000 oz
Water
600 fl oz
Onions
1 unit
Garlic
2 wedges
Soy sauce
4 spoons
Water
2 fl oz
Iodized salt
2 teaspoons
Seasoning for roasts
2 teaspoons
second courses from Italy
Seitan: Try To Do It Insieme
Seitan: Try To Do It Insieme
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Today I want to explain step by step how I can, so that I can also bring it to the homes of those who can not afford the supermarkets! Do not be discouraged for the length of the process, with a little practice it will be easy for you too. Arm yourself with patience and let's start!
preparation
step 1
The first step is to make the dough of the seitan, then put the flour into a very large bowl and gradually add the water while stirring
step 2
When the dough is no longer sticky, I can remove it from the bowl and keep kneading it with my hands for about 5/8 minutes
step 3
Get a smooth and homogenous panetto, put it back in the bowl and cover it with lukewarm water. After that I let it rest for two hours
step 4
As I look, in a large and deep water pot, the onion is clean and cut into four cloves, garlic spelled, soy sauce, salt, a few roasted herbs, and oil
step 5
Spend the two hours, put the pot with the broth on the fire and bring it out
step 6
Meanwhile, I dedicate myself to washing the seitan: I'm just kidding the panetto immersed in the water, repeating this operation and changing the water every now and then alternating the hot and cold. In the cold end
step 7
NOTE: If the water becomes white, do not worry! The dough will not melt - even if it will give you this impression and if you work it will split into several parts, it will come back together during the work.
step 8
When the water is almost transparent, drain the seitan with a colander and after a few minutes, I wrap it in a cotton cloth or foil, as if it was a candy and left it bake in broth for 30 minutes
step 9
After half an hour, remove the seitan from broth and foil and dip it again into the broth, continuing cooking for another 30 minutes
step 10
The last step is to let it rest in its baking water for one night so that it absorbs all the flavors of the broth well
step 11
The next day you can consume the seitan as you like, it suits any type of cooking! From the oven, to the frying, to the grilling .. add some vegetable outline and good appetite !!
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