Today I bring you a 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 great pot with endless possibilities (You'll see that it's not just 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 delicious result, it will become a classic among your friends and family this summer. The WMF Vitalis pot is perfect for enjoying very healthy and delicious cooking. It is a high-quality product, with a really beautiful design, ideal for presenting on the table.
This dish I bring you today is very colorful, complete and healthy, ideal to surprise your guests or family. Shall we go for it? You will love it!
Proposed presentation of boiled veal served with summer ratatouille and baby lemon potatoes
Ingredients (for 4 people)
- 650 g of beef in portions of approx. 80 g
- 9 tablespoons of olive oil
- ½ eggplant
- 1 red onion
- 1 yellow pepper
- 1 clove of 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
- 400 g baby potatoes
- ½ lemon
- Flower of salt
Preparation
- Brown the beef fillets on both sides with 4 tablespoons of olive oil in the WMF Vitalis pot until they are crispy on the outside and have a nice colour. Remove and set aside.
- Let's start with the Summer Ratatouille. Wash the vegetables and cut them into small cubes of the same size (you can use the Treppo cutter for this). At the same time remove the cores from the zucchini and tomato, remove the plucks and finely chop the thyme and 2 sprigs of rosemary.
- Heat 3 tablespoons of olive oil in the WMF Vitalis pot and brown the eggplant and chopped red onion. Gradually add the pepper and finely chopped garlic, mixing it with the tablespoons of tomato sauce that we also added.
- We add a little white wine and let it reduce for a few minutes.
- Add the vegetable broth and mix the herbs, sugar, salt and pepper.
- To finish the Summer Ratatouille, we add the diced zucchini and the diced tomato.
- To prepare the lemon baby potatoes, start by washing the baby potatoes well, removing the sprouts and cutting them in half without peeling them lengthwise.
- 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.
- Just before the potatoes reach the desired consistency, season them with fleur de sel.
- Before serving, 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 fillets and some lemon baby potatoes.
Note: We call the ratatouille "summer" in this recipe because we suggest serving it with diced vegetables for a lighter look , but you can also choose to cut the vegetables into slices and make the traditional ratatouille.
Comments
Isabel said:
Y la carne queda lista con solo dorarla?
María said:
¿para qué dorar la ternera al principio y reservar, si luego se va a servir caliente? ¿hay que pasarla de nuevo por la plancha?
Isabel said:
Y la carne queda lista con solo dorarla?