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Ingredients: 400 g. tagliatelle, 300 g seitan, 2 medium carrots, 1 celery stalk, 1 pinch asafoetida powder, 6 tablespoons olive oil, 3 cups tomato purée, 2 tablespoons tomato paste, 4 tablespoons freshly grated parmesan cheese, salt. For the ragù: in the mixer finely mince together the carrots and celery stalk, put in a sauce pan together with olive oil and asafoetida, and fry gently until soft and lightly browned. Finely mince the seitan and stir in the saucepan, together with the tomato purée, tomato paste, and a pinch of salt. Bring to the boil, cover with a lid and simmer for 20/30 minutes. If you like a thicker ragù remove the lid and cook uncovered on higher heat in the last 5 minutes. Use this ragù to season pasta, rice, gnocchi, polenta, beans, croutons, assorted vegetables and sliced seitan. To finish the dish cook the tagliatelle in boiling salted water, drain well, and serve generously seasoned with steaming ragù and freshly grated parmesan cheese.


Ingredients:400 g big shells or pen-shaped pasta, 200 g seitan, 2 knobs butter, 100 g fresh spinachs leaves, 1 glass white cream, 1 pinch grated nutmeg, 6 tablespoons freshly grated parmesan cheese, salt. Mince the seitan very finely, melt the butter in a saucepan, stir in the minced seitan with 1 pinch of salt, and brown gently until crunchy. Wash the spinach leaves, drain well and mince them finely. Cook the pasta in boiling salted water, drain, and stir in the saucepan together with minced seitan. Mix well and quickly sauté the pasta. Then add the white cream, minced spinachs, parmesan cheese, grated nutmeg, stir well and sauté for few more minutes. Serve it hot.


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 Seitan gourmet – 300 vegetarian recipes