Directions
The first time I ate the Seitan Braised In Barolo, it was a crazy shock, almost hallucinating, but it was my first time with a vegan dish.
So why am I only now publishing this vegan recipe after many years?
Because I kept this braised seitan in Barolo in my pocket for a special Christmas, to offer it to you as a gift dish from the three kings.
Of course, starting with Braised Seitan al Barolo is an extreme move, better to start with something less demanding and for this reason, I have refined and tested the recipe for years.
However, the trick to making braised seitan is to buy natural seitan, not too salty, otherwise with the cooking, the spices, and the reduced wine, you risk preparing a salty dish.
Another little piece of advice, try to use a wine that is not too tannic, it certainly seems an oxymoron: Barolo is a structured and tannic wine, but do not use a super-strong wine, in short, there are styles and styles and even a little older vintages that do not cost an eye of the head.
Bueno, stop ranting. Let’s move on to the recipe for seitan braised in Barolo.
Ingredients for making seitan braised in Barolo
5 servings
- 1 kg of seitan
- 1 bottle of Barolo
- 2 carrots
- 2 sticks of celery
- 3 onions
- 3 shallots
- 5 grams of juniper
- 10 grams of nutmeg
- 20 grams of cloves
- 2 bay leaves
- 55 grams of rosemary
- 10 grams of salt and pepper
- 40 grams of extra virgin olive oil
- 1 tablespoon of flour to thicken the sauce, if it is too liquid
How to prepare seitan braised with Barolo
As you know, to make the perfect braised meat, you need a bottle of good quality wine. The wine, during cooking, will tend to reduce, concentrating flavors, tannins, and sapidity. If it is terrible from the start, it will only get worse.
Wash all the vegetables and cut them into cubes.
Put them in a large bowl with the seitan and the wine. Season with salt and pepper and all the spices and leave to marinate for 2-3 hours. Precisely for this reason, it is better to avoid seitan already flavored or seasoned with too much soy sauce. Natural is better.
Both as regards marinating and cooking times are infinitely shorter.
Ok, spend 2-3 hours taking the seitan escalope, pat dry it, flour it and brown it in oil to brown all sides.
Then pour all the marinating liquid and the vegetables into the pan and cook over low heat for 1 hour.
The cooking of the braised meat must be slow, so low heat, and ready to add wine or broth if it gets too dry.
When the seitan is soft, test it with a fork, remove it from the sauce, remove spices and aromatic herbs, pass half the vegetables through a sieve, and then throw them back into the pot.
Stir and reduce the sauce slightly and dip the seitan.
Serve the braised seitan with simple mashed potatoes or polenta.
Which wine to pair with braised seitan al Barolo?
The same bottle you used to cook, so buy two or three!
If you want to combine a cocktail, the Negroni is perfect.
