Fillets of seitan with Jerusalem artichokes
Filetti di seitan al topinambur
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For 2 people
500 g Jerusalem artichokes
3 cloves of garlic
1 pinch of dried mint
6-8 cardamom seeds
300 g seitan unflavoured
a little flour
1 lemon
1 cup white wine
extra virgin olive oil
salt
Sliced very thin washers Jerusalem artichokes and fry in oil.
When they have browned, add the chopped garlic, cardamom and mint.
Add a little water and cook until they start to unravel.
Breaded seitan and doratelo in a little olive oil, add salt and wine, evaporate, add the lemon juice, turning a few times, and when it begins to thicken the sauce incorporated previously cooked Jerusalem artichokes.
(Thanks to Antonella Sagone)
