1. mix ricotta with egg, porcini mushroom powder and chopped herbs. Season with salt and pepper. Using a plating iron or the flat side of a heavy kitchen cleaver, pat the veal loin slices under plastic wrap until very thin. Season lightly with salt, form ricotta on the slices, leaving a 1/2-inch border free on each side. Roll up the meat, folding in the edges to prevent the filling from spilling out during cooking. Close the rolls tightly with toothpicks.
2. clean leek, cut white and light green parts diagonally into liter cm thick slices. Peel garlic and cut into fine slices.
Heat the butter in a wide saucepan over medium heat and sauté the garlic until colorless. Add leek and continue to sauté for one liter, stirring gently. Add vermouth, white wine and 125 ml veal stock and simmer over medium heat for 10 minutes with lid closed. Add the whipped cream, cook for approx. 4 min. until creamy, season with salt, pepper and nutmeg (freshly grated). Cover and keep warm.
Heat the oil in a frying pan and fry the veal rolls at high temperature until golden brown. Add the rest of the stock and cook for about 7 minutes with the lid on. 5.
Pull out toothpick. Coarsely chop 2/3 of the chervil and add to the leek form. Divide the vegetables evenly among 4 plates and place two calabrese on each. Garnish with chervil leaves.