25 min Medium

Recommended product

Recommended product

Pomì Tomato Juice is perfect to be enjoyed as is or together with delicious vegetable smoothies. For those who love drinks, Pomì Tomato Juice is a great base for a Bloody Mary, the famous cocktail-aperitif with vodka, lemon, Tabasco and a pinch of black pepper.

25 min
Ingredients for 4 people
Tomato Juice 750ml to taste
Black pepper q.b.
Extra-virgin olive oil q.b.
Large finferli mushrooms 4
Salt to taste
Seitan 8 slices
Vegetable broth q.b.
Whole grain spelt flour q.b.

Roll the seitan slices in flour and sauté them in the pan, 2 minutes per side, in warm oil, adding salt and pepper.
Then add one ladleful of vegetable broth and cook for 5 minutes until a sauce is formed. After this, clean the finferli mushrooms and cut them in two so to obtain 8 parts. Grill the finferli mushrooms on a griddle or alternatively in a pan, then add salt and pepper.

On a baking tray form small "towers" layering the ingredients as follows: seitan, finferli, seitan, finferli.
Bake the "turrets" in the oven for about five minutes at 170 C (340F). Meanwhile, bring to a boil a cup of Pomì Tomato Juice: once boiling turn off the heat and salt and pepper. In a separate bowl, dissolve 10 grams of potato starch in two fingers of cold water. Let the potato starch dissolve well and then pour it into the tomato juice until a cream is formed. If the result is not sufficiently dense, gradually add some more starch. Place the seitan and finferli "towers" on each plate with the tomato juice reduction.