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Seitan with tangerine


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150 g seitan unflavoured
1/2 onion
1 pinch of thyme
a few capers in salt
1 tangerine
1/2 cup white wine
extra virgin olive oil


Chop fine the onion and sauté over low heat.
When golden add the seitan, thyme, capers, rinsed and chopped and salt if necessary.
Turn the seitan, then pour in the white wine and allow to absorb.
After cooking, squeeze the juice of the tangerine, thicken and serve warm.

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I ate it with sautéed turnips leftovers, but I guess with potatoes or with mushrooms or artichokes is equally well.

(Thanks to Antonella Sagone)

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