Saturday, June 26, 2010

Seitan alla cacciatore

This came together beautifully from a container of frozen okara popcorn seitan. I had frozen it in broth, so all I needed to do was thaw it all out, gently squeeze the excess broth out of the popcorn pieces into a measuring cup—and it even came to exactly the right amount of broth for this recipe! It's served with braised fennel, which I had never made before, and which turned out wonderfully creamy and mild (raw fennel has a quite strong liquorice flavour--I like that but some don't care for it).

I found the recipe over here (with a credit). It's from Bryanna Clark Grogan's Nonna's Italian Kitchen, one of my favorite cookbooks.

Seitan alla cacciatore
Serves 4

4-6 seitan chicken cutlets, cut in half (I used 2 cups of my okara popcorn seitan)
1/4 to 1/2 cup seasoned flour (see below for the recipe; this is one of those Good Things)
2-3 tbsp olive oil
1 cup fresh mushrooms, sliced
1 medium onion, sliced
2 cloves garlic, minced or crushed
1 tsp dried rosemary
1 cup vegetable stock
2 tbsp tomato paste
3/4 cup white wine or sherry
Salt and fresh ground black pepper to taste


In a large non-stick skillet, heat 1-2 tbsp olive oil over medium heat. Dredge the cutlets in the seasoned flour and brown them on both sides in the oil. Set aside.


Prepare the sauce by adding the remaining 1 tbsp olive oil to the same pan. Over medium-high heat, sauté the mushrooms, onion, garlic and rosemary until the onion is tender.


Add the seitan, wine, and stock mixed with tomato paste. Cover and cook for about 45 minutes, adding a little water if needed to keep a sauce-like consistency. (Zoa's note: I let the sauce cook down uncovered for a while and added the seitan and cooked covered on low heat for about 10 minutes at the end.) Add salt and pepper to taste and serve with bread or over noodles.

Serve with crusty bread or cooked pasta noodles.

Bryanna's seasoned flour (lasts forever in the fridge)

2 cups whole wheat flour
1/4 cup nutritional yeast flakes
1 tsp salt
1 tsp onion powder (optional)
freshly-ground black pepper to taste

2 comments:

  1. This all looks delicious, including the noodles. Are they homemade?

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  2. Thanks, Stacy! These noodles are not homemade, though they look much like some of the okara pappardelle I made a while back. I've been visiting the Italian Center market here in Edmonton, where they sell all manner of wonderful noodle shapes...

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