Italian potato pan

Name: Italian potato pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g waxy potatoes; 1 medium onion; 100 g dried tomatoes; 1 (approx. 300 g) Courgette; 5 Stem(s) Rosemary; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt; 7-10 Tbsp black pepper; 6 Veal cutlet (à approx. 75 g); 1 TABLESPOON Oil; 100 ml Veal stock; 50 ml Marsala Wine; 1 TEASPOON Cornstarch; 7-10 Tbsp Sugar; 7-10 Tbsp Rosemary and basil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g waxy potatoes
1 medium onion
100 g dried tomatoes
1 (approx. 300 g) Courgette
5 Stem(s) Rosemary
2 TABLESPOONS Olive oil
7-10 Tbsp Sea salt
7-10 Tbsp black pepper
6 Veal cutlet (à approx. 75 g)
1 TABLESPOON Oil
100 ml Veal stock
50 ml Marsala Wine
1 TEASPOON Cornstarch
7-10 Tbsp Sugar
7-10 Tbsp Rosemary and basil

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Meanwhile peel onion and cut into strips. Cut tomatoes smaller. Wash and clean the zucchini and cut them into pieces.
2
Wash the rosemary, dab dry, pluck the needles from the stems and chop finely. Drain potatoes, rinse with cold water and peel. Heat olive oil in a pan and fry potatoes for 10-12 minutes until golden brown.
3
Take out and drain on kitchen paper. Fry the onion in hot oil. Add tomatoes, zucchini and rosemary and fry. Fold in potatoes and mix well. Season with salt and pepper.
4
Keep warm. Wash veal cutlets and dab dry. Heat the oil in a pan and fry the veal cutlets for about 2 minutes on each side. Remove, season with salt and pepper and keep warm. Deglaze frying fat with stock and Marsala and let it boil down for about 2 minutes.
5
Stir the starch and 1 teaspoon of water until smooth, add to the sauce, mix well and simmer for at least 1 minute. Season with salt, pepper and 1 pinch of sugar. Arrange potato vegetables, veal cutlet and sauce in a pan.
6
Serve garnished with rosemary and basil.