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


 

portions

6

preparation

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 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 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 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)

1/2 cup white wine

3/4 cup veal juice

2 tbsp. butter

1 lbs. thin zucchini

1 lbs. yellow bell pepper

1 lbs eggplants

1/4 cup black olives

1.5 lbs. cherry or baby plum tomatoes

1 tbsp. tomato paste

3 cloves garlic 

1/2 onions 

1/2 cup olive oil

1 bunch basil

Fine gray sea salt, pepper from the pepper mill