'Pizzaiola' Soy Steaks * Recipes

Among the most appetizing recipes to cook the terrible 'soy steaks' is an adaptation of the 'pizzaiola', traditional Italian recipe, easy, quick and really delicious, with high nutrients and low calorie intake.

Perfect with the Mediterranean  tradition cuisine, and dishes like an orange and citron salad dressed with extra virgin PDO olive oil and olives, great source of vitamin C, vital with proteins. All-in-one course or main course of a Mediterranean menu, perfect also with cous cous.

Dehydrated soy steaks or Seitan

Extra virgin PDO olive oil Sabina Nomentana

Fresh sun ripened tomatoes or bottled
Capers in salt

Black and Green stoned olives

Salt
Oregano

Chilly 
Onion
Vegetable broth or to rehydrate soy steaks

IF using soy steaks:

Rehydrate the soy steaks in a large pot with the cooking water of vegetables, vegetable broth, or spiced water for the necessary time, one up to three hours. It is important that the steaks take the consistency  of a wet sponge, easy  to chop. On the package is often indicated a 20' time in boiling water I advise not to, they get hard inside and overcooked outside. Squeeze and cut on the long side in 2cms strips. 

IF using seitan
Wash under fresh tap water, slice.

 Warm the oil with a slice of onion and chilly, don't use too much chilly, Sautee with the olives and the capers (without salt), add tomatoes chopped in cubes or the small hillock and cherry tomatoes bottled and oregano.  Cook on a medium Far cuocere a fuoco medio e servire con crostini di pane, in una fontanella di riso bianco o di cous cous, guarnire  con rametti di origano fresco, olive, capperi e cocunci.

Politically correct.

©2010.2020