Portions / number of persons:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Meats, vegetables and legumes, vegetarian
The following recipe is an adaptation of this dish so popular in Western Andalusia. Remember some dishes of Arab origin, and also the Italian Bolognese Sauce. Instead of animal meat, use the known as the Queen.
vegetables meats: seitan (http://eldelantalverde.wordpress.com/2005/12/30/seitan-casero/).
As it usually happens with the folk cuisine, there are many versions. Here I show you a very simple, but it is of toma-pan – and – wet.
-300 GR seitan (better if it is porous)
-1 glass of crushed tomato
-1/2 glass of red wine
-3 cloves of garlic
-1 Bay leaf
In a pan with two tablespoons of oil pocha chopped garlic and onion. Add the seitan cut into small pieces and stir a few minutes until slightly browned. Take the tomato, which can be packed or do you shredding natural peeled tomatoes, wine, bay leaf and a pinch of each spice. Also add half a teaspoon of sugar to make the tomato not so acid. Stir carefully so that everything is distributed, cover and let simmer low to make fried tomato and meat, i.e. seitan, juicy. This may take between 30-40 minutes.
Serves hot served with potatoes boiled, fried, or made mashed potatoes as you prefer, and freshly baked bread.
If you like the sauce more homogeneous and without tripping, you Brown the onion and garlic first, followed by add tomatoes with spices and wine and pass through the mixer. Dora the seitan and throws the sauce to cook everything together, just as the previous version.