June 2005
My Favorite Recipe
Eatery Chef Thomas Zwink reveals his favorite meal.
Part two—the main course:
Stewed Veal Cheeks with Mediterranean Ratatouille and Polenta Diamonds
Serves 4
Ingredients
or the stew:
1 kg veal or beef cheeks
500g root vegetables (carrots,
pasnips, etc.), diced
1 bottle red wine
Approx. 1 l vegetable stock
Salt and pepper
For the ratatouille:
2 red peppers
2 zucchinis
1 eggplant
1 tbsp. tomato purée
Rosemary (or other herbs,
according to taste)
150 ml vegetable stock
To serve:
Polenta (follow cooking instructions
on packet)
Preparation:
Preheat oven to 160 degrees Celsius. Season meat and flash fry for a couple of minutes on both sides. Put in casserole dish, along with root vegetables. Add wine and stock and leave to stew in oven for three hours. Dice vegetables for the ratatouille, and fry them for five minutes with the tomato purée and herbs. Add stock, put a lid on pan and leave to simmer over a low heat until the vegetables are tender, but not too soft. Serve with polenta and stew.
Eatery
Heimeranstrasse 39, Tel. 50 02 82 01
