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recipes 0 0 Intermediate 390 Kcal Recipe card 50 Minutes
This is a recipe from my grandmother's cooking and it was done with meat.
It was a typical dish and my sister Tina and I were busy making small, perfect, strict meatballs.
My grandmother was a very sweet woman, but with meatballs and tomato sauce, she was not joking: they had to be as she said, if they did not we should restart from the beginning.
I modified this recipe making it vegan, but it came very good and full of the scent of my memories of when I was a child.
The original recipe does not include bĂ©chamel because in the south of Italy it is not used: I made this recipe by adding it and I must say that the dish is enriched, it is very good.
- • 20 gr Extra Virgin Olive oil
- • 40 gr Breadcrumbs
- • 50 gr Onion
- • 100 gr Carrots
- • 1000 ml Tomato flesh
- • 5 gr Salt
- • 40 gr Cornstarch
- • 20 gr Parsley
- • 500 gr Pasta
- • 250 gr natural Seitan
- • 500 ml Bechamel
Take the seitan, the onion, the carrot and the parsley and place them into Vento jar.
Make small balls and place on a dish.
Drain it halfway: place it in a baking dish with a round of oil, mix with the bĂ©chamel and the tomato flesh and add the seitanballs that must be abundant.
Bake at 200 degrees for 20 minutes and then taste absolutely hot.