Pasta with breadcrumbs and a French wine

The Wolf Post offers a professional service with free access, without subscription.
For this reason, a donation would also be a sign of appreciation for our work.

Breadcrumbs are one of the main ingredients of Sicilian cuisine. A poor dish, born from the imagination of a people that could not afford meat and fish, able to make special recipes with few but tasty ingredients. Seitan is the contemporary alternative for a vegetarian dish. The original recipe calls for the use of anchovies.

Our recommended pairing is by Château Haut- Monplaisir. On the nose it is delicate, but with quite complex, well-defined and persistent hints. Slightly withered white flowers intertwine with fruity notes of quince and thigh pear. For the full review click here.

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Ingredients for 4 serves

• 1 clove garlic
• 6 tbsp Extra virgin olive oil
• 100 g (3½ oz) Seitan
• 2 tbsp unsalted capers
• A bunch of parsley
• 1 dry bread
• Pinch of sea salt
• 350 g (14 oz) gluten free Spaghetti

©Veronica Lavenia- The Wolf Post

Method:

1. Clean and crush the garlic. In a frying pan, heat three tablespoons of oil, add garlic and garnish. Add the Seitan, cut into cubes or strips, and cook for 10 minutes. Add capers and mix;
2. Wash and cut the parsley and add in the pan;
3. Cut the dry bread and chop until you get a very rough crunch;
4. In another frying pan, heat three tablespoons of oil and toast the bread crumbs with salt;
5. Cook the spaghetti al dente in boiling salted water. Drain and add to the pan with Seitan and capers;
6. Mix the pasta with bread crumbs and serve.