Tagliata di Seitan

Sliced ​​Seitan

Tagliata di Seitan is one of the three recipes proposed by chef Francesco Basco during the show cooking of the "N&B in Cucina" project dedicated to Seitan.

Sliced ​​:

  • 500g grilled seitan
  • 100g rocket
  • 2 tablespoons herb salt
  • Extra virgin olive oil

Herbal salt:

  • 2 tablespoons of fine wholemeal salt
  • 2 tablespoons dried herb mix of your choice (sage, rosemary, oregano, basil, thyme, marjoram, parsley, bay leaves, fennel seeds, garlic powder, juniper, coriander)
  • Smoked tofu


  1. Prepare the herb salt by placing the 2 tablespoons of fine salt and the 2 tablespoons of the aromatic herb mixture in the food processor. Grind until you get a fairly fine compound. Place the herb salt in a food container with a lid.
  2. Wash and chop the rocket by hand and keep it aside. Take a large frying pan, pour a little extra virgin olive oil and 2 tablespoons of herb salt and leave to infuse over a low flame.
  3. After 2-3 minutes, raise the heat, and when the oil is hot, add the steak. Sauté and season evenly until golden brown and slightly crunchy on the top.
  4. Finally, add the chopped rocket, sauté for a minute just long enough to let it dry a little. Serve the tagliata immediately while it's hot, completing each dish with a little herb sauce left in the pan and some grated smoked tofu.

Recipe created and made by Francis Basque

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