Wine & Other Stories

Pasta with breadcrumbs and a French wine

Written by Veronica Lavenia

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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.

Monplaisir Blanc Moelleux 2019 - Château Haut-Monplaisir

© 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


  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.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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