Nowadays we are all concerned about what we eat, so we have revisited a traditional recipe making a vegetarian stew, tasty and nutritious, that we can have with all the pleasure of an old style savoury tuscan dish.
Ingredients for 4 people:
400 gr of fresh tofu
500 gr of fresh peeled tomatoes
300 cl of Chianti (or red dry wine)
4 garlic cloves
1 medium size red onion
2 celery stalks
50 gr of dry tomatoes
1 small bunch of parsley
1 tablespoon of minced rosemary leaves
A few basil leaves
Half a teaspoon of black pepper
Half a teaspoon thyme
A quarter teaspoon of marjoram
2 bay leaves
5 tablespoons of extra virgin olive oil
1 teaspoon of sugar
Salt to taste
Chop finely by hand, or with help of a food processor, carrots , celery, parsley, onion, dry tomatoes and garlic. In a saucepan heat olive oil and toss in the chopped vegetables with rosemary, basil, thyme, black pepper and marjoran and sautee for 2 or 3 minutes.
Chop in little cubes the tofu, toss in the pan with sautee vegetables keeping on gas mark medium, meanwhile chop the tomatoes and put in the pan with the wine, sugar, salt and bay leaves.
Let it cook for 1 hour, checking, and if needed adding some hot water, the final consistency should be of a thick chunky stew.
Serve warm with some tuscan saltless bread slices and good glass of robust Chianti.