Ratatouille veal


serves 4 - 6
1.5 kg (3 -3 1/2 lb) boned breast of veal (boned weight)
1 teaspoon chopped fresh basil or 1/2 teaspoon dried basil
50 g (2 oz) dripping or lard

ratatouille stuffing

3 tablespoons olive oil
1 onion, finely chopped
1 aubergine, weighing about 250 g (9 oz), peeled and cut into 1 cm (1/2 inch) cubes, salted, drained, rinsed and dried
1 small green pepper, deseeded and finely chopped
2 large tomatoes, skinned and chopped
1 teaspoon chopped fresh basil or 1/2 teaspoon dried basil
salt and freshly ground black pepper


1. Make the stuffing: heat the oil in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Add the remaining stuffing ingredients with salt and pepper to taste and cook gently for 15 minutes, stirring from time to time. Remove the stuffing from the heat and leave to cool.

2. Heat the oven to 190°C (375°F) Gas 5.

3. Pat the veal dry with absorbent paper. With a very sharp knife make a pocket in the veal by slitting horizontally through one long edge to within 2.5 cm (1 inch) of other 3 edges. Spoon the cooled ratatouille into the pocket. Using a trussing needle and fine string, sew up the opening.

4. Place the ratatouille-stuffed veal in a roasting tin. Sprinkle with
the basil, season with salt and pepper and dot with the dripping. Cover the veal with foil and then roast in the oven for 3/4 hour, basting often. Remove foil and roast for a further 3/4 hour, basting often, until the veal is tender (the juices run clear when the meat is pierced with a fine skewer).

5. Remove from oven and cut away trussing string. Transfer veal to a warmed serving dish and serve at once, cut into slices.

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