Today I bring you a most sensational dish for this summer! It is a veal served with summer ratatouille and lemon baby potatoes, which we prepare with the WMF vitalis pot , a wonderful pot with infinite possibilities (You will see that it is not only used for steaming!).

Preparing this veal with garnish will take you little time, and the result is really tasty. I strongly encourage you to try it - with so little effort but such a rich result, it will become a classic among your friends and family this summer. The WMF vitalis pressure cooker is perfect for enjoying very healthy and delicious cooking. It is a high quality product, with a really beautiful design, ideal to present at the table.

This dish that I bring you today is the most colorful, complete and healthy, ideal to surprise your guests or family. Go for it? You'll love it!

Proposed presentation of boiled veal served with summer ratatouille and baby lemon potatoes

Ingredients for 4 people)

• 650 g beef in portions of approx. 80g
• 9 tablespoons olive oil
• ½ eggplant
• 1 red onion
• 1 yellow bell pepper
• 1 clove garlic
• ½ zucchini
• 1 beef tomato
• 3 tablespoons tomato sauce
• 100 ml of white wine
• 100 ml of vegetable broth
• 4 sprigs of rosemary
• 1 pinch of sugar
• Salt and ground pepper
• 400g baby potatoes
• ½ lemon
• flower of salt

Preparation

1. Brown the veal fillets on both sides with 4 tablespoons of olive oil in the WMF Vitalid pot , until they are crispy on the outside and take on a beautiful colour. Remove them and reserve.
2. We start with the summer Ratatouille. We wash the vegetables and cut them into small cubes of the same size (the Treppo cutter can be useful for this). At the same time, we remove the cores from the zucchini and the tomato, plucking and finely chopping the thyme and 2 sprigs of rosemary.
3. Heat 3 tablespoons of olive oil in the WMF Vitalis pot and brown the aubergine and chopped red onion. We add the pepper and finely chopped garlic little by little, mixing it with the tablespoons of tomato sauce that we also add.
4. Add a little white wine and let it reduce for a few minutes.
5. Add the vegetable broth and mix the herbs, sugar, salt and pepper.
6. To finish off the Summer Ratatouille, we added the diced zucchini and diced tomato.
7. To prepare the baby potatoes with lemon, we start by washing the baby potatoes well, remove the sprouts and cut them in half without peeling them lengthwise.
8. Gently fry the potatoes and rosemary in a pan with a couple of tablespoons of olive oil, add the juice and half of the lemon zest.
9. Shortly before the potatoes reach the desired consistency, season them with the fleur de sel.
10. Before serving, we add 2 tablespoons of our Ratatouille to the middle of each plate (you can use a mini cocotte or cup to shape it) and serve it with two hot steaks and some lemon baby potatoes.

Note: The ratatouille in this recipe we give the adjective "summer" because we propose to serve it with diced vegetables and that lighter look , but you can also choose to cut the vegetables into slices and make the traditional ratatouille.

WMF Vitalis steamer and roaster