These rolls will delight you and your guests with their taste and appearance. They are prepared quite simply and do not take as much time as it might seem at first glance.
It is necessary
- Serves 4:
- - 4 veal steaks (200 g each);
- - 100 g of parmesan;
- - half an eggplant;
- - 1 zucchini;
- - 1 yellow bell pepper;
- - 1 onion;
- - 1 tomato;
- - 5 tbsp. l. dry white wine;
- - 1 tbsp. l. wine vinegar;
- - 2 tbsp. l. olive oil;
- - 3 cloves of garlic;
- - 1 sprig of rosemary;
- - 1 sprig of thyme;
- - sugar and salt to taste.
Instructions
Step 1
Wash the eggplant, peel, cut into cubes, salt and leave for 15 minutes. Then drain the juice.
Step 2
Peel and wash the zucchini and pepper. Peel the onion. Blanch the tomato in boiling water, and then remove the skin and seeds from it.
Step 3
Cut vegetables into 1 x 1 cm cubes and fry in a skillet with olive oil for 10 minutes, stirring occasionally. Add vinegar and wine to vegetables. Rinse the greens, chop and add to the ratatouille together with the garlic. Cook vegetables over low heat, covered, for 15 minutes.
Step 4
Preheat oven to 190 ° C. Rinse the meat, wrap with cling film and beat slightly. Remove the foil, salt the steaks.
Step 5
Mix finely grated Parmesan with ratatouille, season with salt and sugar. Spread the mixture over the steaks and roll up the rolls.
Step 6
Wrap the rolls tightly in foil and bake them in the oven for 20 minutes.
