Crostini with tzatziki and cherries
second courses from Italy
Tempeh to the Mediterranean
Tempeh to the Mediterranean
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Tempeh is a viable alternative to tofu for a second protein dish, but at the same time light and rich in flavor. In this recipe I wanted to create a blend of this Indonesian food and ingredients that are part of our Mediterranean cuisine
preparation
step 1
Heat 2-3 tablespoons of EVO oil in a non-stick low pan. Let us brown the garlic cloves to flavor the oil.
step 2
Once the oil is seasoned and the garlic has browned, remove the cloves and put the tempeh in the pan, cut into squares (or striped if you prefer).
step 3
Make it fire heavily supported. Meanwhile, cut the eggplant slices into strips and cut the tomatoes (I made them half in the middle and the other in 4 cloves).
step 4
Add to the tempeh the eggplant strings and skip all together, if necessary add a drop of water to facilitate cooking.
step 5
After a few minutes add a pinch of salt, tomatoes, olives, capers (if you use those under the salt I recommend rinse them first under the running water) and pine nuts.
step 6
Take a few minutes in the meantime in a bowl pour the maize (or potato starch), the water and the shoyu and mix well.
step 7
Pour it into the pan and mix it with the rest of the ingredients - it will make everything more creamy.
step 8
Jump for a few moments and just before extinguishing the fire add the basil leaves.
step 9
Impress and taste this dish rich in flavor and very good colors is just hot made, which at room temperature as a second substantial but at the same time very light.