Rosemary cutlet roast with ratatouille
easy
120 mins
120 mins
Ingredients
- 1 kg Roast pork schnitzel without crust
- 7-10 Tbsp Salt
- 1 collar Rosemary
- 2 TABLESPOONS Honey
- 7-10 Tbsp Pepper
- 3 Onions
- 2 Garlic cloves
- 200 g Aubergine
- 200 g Courgette
- 1/2 red, green and yellow peppers
- 4 TABLESPOONS Olive oil
- 200 ml Vegetable broth (instant)
- 1 can(s) (850 ml) peeled tomatoes
- 2 TEASPOONS Herbs of Provence
- 2 packages (400 g each) fresh gnocchi
- 30 g Butter
- 7-10 Tbsp Grease
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the meat, dab dry and salt. Cover all sides with rosemary and tie with kitchen string. Coat the oven pan with oil. Place the roast on top. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 3/4 hours.
- 2
After 30 minutes, pour 200 ml water into the fat pan. Mix honey and pepper and after 1 hour cooking time brush the roast several times with it. Peel onions and garlic. Halve onions and cut into slices.
- 3
Cut garlic into slices as well. Wash and clean the aubergine, zucchini and peppers. Halve the aubergine and cut into slices. Cut the zucchini into slices. Chop the bell peppers roughly. Heat the oil in a casserole.
- 4
Brown the onion and garlic. Add paprika and fry for about 3 minutes. Add zucchini and aubergine and fry for about 2 minutes. Deglaze with stock and simmer for 4-5 minutes. Add the tomatoes, bring to the boil and braise for about 15 minutes in a closed pot.
- 5
Season with salt, pepper and herbs. Simmer gnocchi in boiling salted water for 1 minute. Remove from the water and rinse. Melt butter in a pan and heat gnocchi in it. Let roast rest for about 10 minutes.
- 6
Cut into slices and serve with ratatouille and gnocchi.
Nutrition Facts
840 kcal
87 g
22 g
66 g
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