Sicilian Arancine with ragout of seitan
29 recipes
Ragout seitan
ingredients
servings
4
Water
500 grams
Extra virgin olive oil
to taste
Nutmeg
1 teaspoon
Black pepper
to taste
Tomato paste
60 grams
Laurel
2 grams
Iodized salt
5 grams
Bouillon cube, vegetable flavour
1 unit
Peas, frozen
150 grams
Smoked Seitan
320 grams
Celery
50 grams
Carrots
50 grams
Onions
50 grams
Red wine
50 grams
Sauces from Italy
Ragout seitan
Ragout seitan
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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!
preparation
step 1
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.
step 2
Do the same thing with seitan cut into cubes and shake it to the mixer in order to reduce it into pieces.
step 3
Saute the vegetables in some tablespoon of olive oil over low heat do not skimp with the oil, but not exaggerated!
step 4
Add the seitan reduced to small pieces and let season with the vegetables for about 5 minutes.
step 5
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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step 6
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.
step 7
Cook until that non risulteanno cooked peas, and then remove the cover and allow to dry out the water present.
step 8
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.
step 9
Pour the sauce into a bowl and let cool completely, stirring occasionally, then cover with a plate and refrigerate for use the next day.
step 10
Rest in the fridge is critical to allow the seitan well absorb the flavors!
