And before I say goodbye, I would like to share my experience at the popular gastronomy festival Barcelona Degusta that took place last week . When I found out that David Pallàs would do a chocolate showcooking, I ran in. The showcooking was great to get ideas and try different very daring combinations with chocolate and I also volunteered to fill chocolates (what a danger!) and see well up close how David worked. The rest of the activities I attended seemed very interesting, and when it comes to tastings, there was little vegan (I found a vegan sweets stand) but some things could be found. The truth is that I expected to find more stands and more brands, but the final assessment of the fair has been very positive.

  • 500 gr. of seitan
  • ½ onion
  • ½ carrot
  • 1 clove of garlic
  • 40 gr. of capers
  • 250 ml. of water (or seitan broth if homemade)
  • 20 ml. of port wine
  • 1 cs of tomato concentrate
  • 1 cs of Catalan mince < / li>
  • 1 leek
  • 2 bay leaves
  • Dried rosemary
  • Salt and pepper
  1. Cut the onion and carrot into small pieces. Cut the green part of the leek, remove the first layer, clean and reserve the whole.
  2. Heat a pot. Once hot, add oil and fry the onion and carrot over very low heat. Add the peeled whole garlic and a little crushed and the bay leaves. While the vegetables are frying, cut the seitan into ½-centimeter-thick slices.
  3. When the onion is well browned, add the tomato paste, the water ( or broth from boiling the seitan if it is homemade), the wine, rosemary to taste, the leek and the minced meat. Stir well to mix the ingredients and add the seitan and capers.
  4. Cover and let cook over medium-low heat until the liquid reduces and there is a slightly thick sauce. To finish, remove the leek and add salt and pepper to taste.
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