Mini Veal Roulades with Ratatouille and Rosemary

Ingredients

• 0.5 aubergine
• Salt
• 1 Zucchini
• 1 yellow bell pepper
• 1 onion
• 1 tomato
• 3 tbsp olive oil
• 1 tbsp White Wine Vinegar
• 4 tbsp white wine
• 2 Garlic cloves
• 1 sprig rosemary
• 1 sprig thyme
• 600 g veal cutlets (4 veal cutlets)
• black pepper (freshly ground)
• 8 slices Parma ham
• 100 g grated Parmesan
• sugar

Instructions

1. 1.

   Wash, trim and dice the aubergine into 1 cm cubes. Salt and let stand for about 15 minutes.

2. 2.

   Trim and wash the zucchini and bell pepper. Peel the onion. Blanch, peel and seed the tomato. Dice all vegetables into 1 cm cubes.

3. 3.

   Heat oil in a braising pot and sauté the vegetables for 10 minutes while stirring. Deglaze with vinegar and wine, peel and press the garlic cloves, then add them. Rinse the herb sprigs, shake dry and add to the pot. Simmer the mixture at low heat, covered, for about 15 minutes.

4. 4.

   Preheat the oven to 190 °C (fan‑forced). Wash and pat dry the veal cutlets, place between sheets of foil and lightly flatten with a meat mallet. Season with salt and pepper, then lay two slices of Parma ham on each cutlet.

5. 5.

   Fold in grated Parmesan into the ratatouille, season with salt, pepper and sugar, and spread over the cutlets. Roll tightly and wrap snugly in foil. Heat a non‑stirring pan without fat and sear the roulades all around for about 5 minutes. Finish cooking in the oven for 10–15 minutes.

6. 6.