Veal with summer ratatouille and lemon baby potatoes

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

Preparing this beef with garnish will take you little time, and the result is really tasty. I highly encourage you to give it a try - with such little effort but such rich results, it will become a classic among your friends and family this summer. The WMF vitalis pot is perfect for enjoying a very healthy and tasty kitchen. It is a high quality product, with a really beautiful design, ideal for presenting on 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!

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

Ingredients for 4 people)

• 650 g of beef in portions of approx. 80g
• 9 tablespoons of olive oil
• ½ eggplant
• 1 red onion
• 1 yellow bell pepper
• 1 clove garlic
• ½ zucchini
• 1 beef tomato
• 3 tablespoons of tomato sauce
• 100 ml of white wine
• 100 ml of vegetable broth
• 4 sprigs of rosemary
• 1 pinch of sugar
• salt and ground pepper
• 400 g 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 Vitalis cooker , until crisp on the outside and a beautiful colour. Remove them and reserve.
2. We started 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, remove the zucchini and tomato cores, pluck the feathers and finely chop the thyme and 2 sprigs of rosemary.
3. Heat 3 tablespoons of olive oil in the WMF Vitalis pot and brown the aubergine and the chopped red onion. We are gradually adding the pepper and the finely chopped garlic, mixing it with the tablespoons of tomato sauce that we also added.
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 the lemon zest.
9. Shortly before the potatoes reach the desired consistency, we season them with fleur de sel.
10. Before serving, we add 2 tablespoons of our Ratatouille to the middle of each plate (you can use a minicocotte or cup to shape it) and serve it with two hot fillets and some lemon baby potatoes.

Note: In this recipe we give the ratatouille the adjective "summer" because we suggest serving it with the 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