Can I make and warm up the fried pigs of pigs in advance?

Yes, you can make this dish in advance and heat it in the oven before serving it. Make sure that the pork area does not get too dry when heating.

Baked Pig Snipeling with Ratatouille from the oven

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60min

•

Easy

A wonderfully classic dish with a juicy piece of pork. This beautiful dish gets color and is full of vegetables due to the ratatouille.

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Ingredients

What do you need?

Quantity: 4P

4 Spiering Koteletten
1 Klont butter
1 shallot
Branch of sage and thyme
Pepper & salt

Ratatouille:
Olive oil
1 onion
4 toe look
1 yellow and 2 red pepper
Pepper and salt
1 KL Oregano
1 tbsp balsamic cream cream
400 G Cubetti in Blik
1 KL Tabasco
1 narrow long eggplant
1 zucchini
3 tomatoes

1 tbsp of thyme leaves
2 tbsp olive oil

4 Spiering Koteletten
1 Klont butter
1 shallot
Branch of sage and thyme
Pepper & salt

1 tbsp of thyme leaves
2 tbsp olive oil

Preparation method

How do you make this?

Ratatouille: Finely chop the onion and garlic, stew into oil and season with salt and pepper.

Finely chop the red pepper and add together with the Cubetti, balsamic vinegar, pepper, salt, oregano and Tabasco, let it simmer under the lid.

Cut the eggplant, zucchini and tomato into thin slices.

Cut the pepper in four and then in about the same size as the zucchini.

Put the beautifully thickened sauce in a baking dish, now take a slice of aubergine, tomato, zucchini and pepper and arrange them straight in the sauce, do it further until everything is used up and the dish is full.

Mix the thyme and oil with salt and pepper and spread over the whole.

Cover the dish with aluminum foil and insert 40 minutes in the 195 ° oven.

Take the foil off and let it color for 10 minutes.

Meat: Season the meat with salt and pepper, let the butter melt in the pan and color each side nicely golden brown together with the cut shallot and herbs.

Pour the meat regularly with the foaming butter.

Serve with fries, rice or fries if necessary.

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