Seitan rolls with spinach and scamorza in tomato sauce

Ingredients

For 1 serving

• Seitan130 g
• Spinach80 g
• Scamorza20 g
• Tomato passata150 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Bread50 g
• Saltto taste

Contains: gluten, lactose, soy,

Method

1. Wash the spinach and wilt it in a pan over medium heat with just the water on its leaves for 2–3 minutes, until collapsed; let it cool slightly, squeeze it well and salt lightly.
2. Cut the seitan into thin slices, about half a centimetre, and the scamorza into sticks.
3. Spread some spinach and a stick of scamorza on each slice, roll it up and secure with a cocktail stick.
4. Heat the extra virgin olive oil in a pan over medium heat with the peeled, crushed garlic and brown the rolls for 3 minutes, turning, until golden.
5. Add the passata, season with salt, cover and cook over low heat for 10 minutes, until the sauce has thickened and the scamorza has melted; remove the garlic and cocktail sticks.
6. Serve the rolls with their sauce and the bread.