Involtini of the Saddle of Veal with Ratatouille Au Gratin

Thinly plate the slices of veal loin between two sheets of plastic wrap. Cover each slice with basil leaves. Cut the mozzarella into 8 sticks and place on top of the basil leaves. Roll up the veal slices into roulades. Roll 1 slice of prosciutto di Parma around each involtini and smoothly chop the ends. Sauté the involtini in olive oil on all sides and, provided necessary, cook briefly in the heated oven at 160 °C for a few minutes. Season with salt and pepper. Boil the veal jus and keep it warm.

Remove the skin from the potatoes and cut them into rectangles of 8×4 cm. Cut the potato rectangles into 5mm thick slices and blanch them carefully in salted water. Cut the melanzane in not too narrow slices, season with salt and draw water on a sieve with a little bit of weight for about ½ hr. Cut the cherry tomatoes and zucchini into slices. Mix the chopped tomatoes and thyme. Sauté the melanzane and zucchini slices in olive oil.

Now layer the slices of melanzane, zucchini and tomatoes alternately on top of the potato slices one after the other. Between the vegetables always a little bit of tomato spice mixture form. Sprinkle the layered tart with grated Parmesan and gratinate in the preheated oven with top heat for 5 minutes.

To serve, cut the involtini in half lengthwise, arrange on plates with the tart au gratin and pour sauce around.

Tip

Related Recipes:

Refined Veal Roulades with Tomato RiceFor the veal roulades, carefully pound the veal cutlets until evenly thin and season with salt and pepper. For... Melanzania CasseroleMelanzane rinse, cut into slices, season with salt and pull. Cook the potatoes with the skin in salted water... Tagliatelle with Baked Zucchini FlowersCut the well-washed zucchini in half and slice diagonally. Soak the dried tomatoes in lukewarm water as needed... Pasta Alla NormaTry this delicious pasta dish: A sugo only of melanzane to pasta. To make it, cut 1 Kg. Melanzane lengthwise... Involtini Milanese From the Pressure CookerWash the veal cutlets, pat dry and pat flat. Season with salt and pepper and top with 2 slices each of tomato... Stuffed Veal BreastA delicious mushroom dish for any occasion! 1. defrost the peas. Place minced meat in a suitable bowl. Roast... Zucchini and Mint Salad with Turkey HamFor the zucchini-mint salad, clean and wash the zucchini and cut or slice lengthwise into slices about 3 mm... Stuffed MelanzaneRinse the melanzane, peel all around at the stem end, do not remove the stem end. Peel 1 cm wide strips from... Monastery CalfLard well cleaned leg of veal with strips of smoked bacon, season with salt and pepper and, if necessary, tie... Vegetable Gratin with Sauce Rouille – Otto KochCook all the potatoes in their skins until tender and then peel them. Cut the potatoes (1) into thin slices...