Ratatouille Veal

ratatouille veal

Ratatouille veal

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Veal is a staple of French cooking, but it tastes just as good with ratatouille. This dish has all the flavors you love so much without any of the meat.
Servings: 4
Calories: 632


  • 3 lb boned breast of veal boned weight
  • 1 teaspoon chopped fresh basil or 1/2 teaspoon dried basil
  • 2 oz dripping or lard
  • ratatouille stuffing
  • 3 tablespoons olive oil
  • 1 onion finely chopped
  • 1 aubergine weighing about 9 oz, peeled and cut into 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


  • 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.
  • Heat the oven to 190°C (375°F) Gas 5.
  • 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.
  • 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).
  • Remove from oven and cut away trussing string. Transfer veal to a warmed serving dish and serve at once, cut into slices.
Calories: 632 kcal
Carbohydrates: 11 g
Protein: 68 g
Fat: 34g
Saturated Fat: 11 g
Cholesterol: 279 mg
Sodium: 288 mg
Potassium: 1493 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 1352 IU
Vitamin C: 41 mg
Calcium: 111 mg
Iron: 4 mg
Cuisine French
Ingredients Veal
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