autumn strudel, salty and light
second courses from Italy - Veneto
translated by Italian with
The seitan Venetian is the recipe veggie homonymous typical recipe of Veneto.
Peel the onions, cut into thin slices and place them in a large pan with two fingers of water, simmer to make it more digestible onion. When they are just wilted, remove the water.
Add a drizzle of extra virgin olive oil, a knob of butter and a pinch of salt.
Let dry for about 10 minutes on low heat with the lid on, stirring occasionally.
Once the onions are softer, add the chopped seitan and a little water.
Let cook for 15-20 minutes stirring occasionally to blend the flavors, then add salt, add pepper and half a teaspoon of turmeric.
Let and evaporate the water and serve hot, you're done!