Sunday, November 25, 2012

Tofu Scaloppine with wine and parsley, and thin roast potatoes





Tofu Scaloppine with wine and parsley, and thin roast potatoes


I used 4 dried blocks of Japanese tofu: first I let it rest in 500 ml of warm vegetable broth to rehydrate, then I cut each piece into two thinner slices (scaloppine must be thin) and pressed them well to get the extra stock our (keep it, you will need it later!) and flatten them a bit more. I passed the slices in flour, and then placed them in a pot with plenty of sizzling melted salted butter (Vegans use margarine). A quick sauté on both sides, and then I added a good glass of white wine. Once the wine was absorbed and the scaloppine had been turned around a few times I scraped the bottom of the pan (you may need to remove the scaloppine to do this, I didn't) and added the leftover vegetable broth. I simmered everything until I had a thick sauce, then I added salt and pepper to taste, and plenty of (bought) chopped parsley.



To accompany the scaloppine I made some thinly cut roast potatoes, (simply brushed with olive oil and salt only and roasted until crisp) and it was such a nice, vegetarian, main!! 





Photos and Recipes by Alessandra Zecchini ©

4 comments:

  1. Wish i get that whole plate rite now, delicious platter.

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  2. What a great use for tofu - your photo is gorgeous!
    mary x

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  3. This comment has been removed by a blog administrator.

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  4. thanks for sharing.

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