roaster with hexagon-structur Medallion of veal in a basil infusion and bite-size ratatouille





30 min.

cooking time

20 min.
  • Add the tomatoes to boiling water for 1 minute and remove the skins.
  • Remove the cores, cube the tomato flesh and set aside.
  • Add the butter and oil to a HEXAGON Sauté Pan and sear the veal quickly on each side for 3 minutes.
  • Season. Add half of the cubed tomatoes, tomato paste, white wine, veal juice, salt and pepper.
  • Simmer uncovered for 15 minutes (keep an eye on it and add water if necessary).
  • Wash and peel the vegetables. Remove the olive stones and cut the olives in two.
  • Finely dice the zucchini, eggplants, onions, tomatoes, garlic and bell pepper into 0.5 cm cubes.
  • In a HEXAGON Sauté Pan quickly sear the zucchini, eggplants, onions, garlic and bell pepper individually and in small quantities in hot olive oil.
  • Do not let the vegetables go too brown (they should still be a little al dente), season and transfer.
  • Then return all the diced vegetables into the HEXAGON Sauté Pan, add the cut olives, diced tomatoes, tomato paste, veal juice and sugar and simmer for about 5 minutes.
  • Finely cut the basil and set aside.
  • Then season and garnish with the fresh basil.
  • Serve immediately.

6 slices of veal (loin)

100 ml white wine

150 ml veal juice

20 g butter

500 g thin zucchini

400 g yellow bell pepper

500 g eggplants

100 g black olives

800 g cherry or baby plum tomatoes

15 g tomato paste

10 g garlic

50 g onions

200 ml olive oil

1 bunch basil

Fine gray sea salt, pepper from the pepper mill