Tagliata di Seitan is one of the three recipes proposed by chef Francesco Basco during the show cooking of the "N&B in Cucina" project dedicated to Seitan.
Sliced :
- 500g grilled seitan
- 100g rocket
- 2 tablespoons herb salt
- Extra virgin olive oil
Herbal salt:
- 2 tablespoons of fine wholemeal salt
- 2 tablespoons dried herb mix of your choice (sage, rosemary, oregano, basil, thyme, marjoram, parsley, bay leaves, fennel seeds, garlic powder, juniper, coriander)
- Smoked tofu
Method
- Prepare the herb salt by placing the 2 tablespoons of fine salt and the 2 tablespoons of the aromatic herb mixture in the food processor. Grind until you get a fairly fine compound. Place the herb salt in a food container with a lid.
- Wash and chop the rocket by hand and keep it aside. Take a large frying pan, pour a little extra virgin olive oil and 2 tablespoons of herb salt and leave to infuse over a low flame.
- After 2-3 minutes, raise the heat, and when the oil is hot, add the steak. Sauté and season evenly until golden brown and slightly crunchy on the top.
- Finally, add the chopped rocket, sauté for a minute just long enough to let it dry a little. Serve the tagliata immediately while it's hot, completing each dish with a little herb sauce left in the pan and some grated smoked tofu.
Recipe created and made by Francis Basque
