Prepare fine veal roulades with a fruity ragout of tomatoes and peppers filling: Defrost spinach. Then chop finely and mix with ricotta. Season with salt, pepper and nutmeg. Peel garlic and onion, chop or finely dice. Clean peppers, quarter, rinse and cut into strips. Rinse marjoram, set aside a few leaves, pluck and chop the rest.
Prepare the roulades: Rinse cutlets, pat dry, pat tenderly flat in order in a freezer bag using a stockpot (see page 33, step 1). Place cutlets on flat surface, season tops with salt and pepper. Roll up roulades and pin with wooden skewers.
Sauté roulades: Heat olive oil in a large frying pan. Sauté roulades on all sides, seasoning with salt and pepper. Add onion, garlic and bell bell pepper and sauté briefly. Add tomatoes and their juice. Cover and steam at low temperature for 15 minutes.
Season the sauce. At the end of the cooking time, remove the roulades from the roaster and arrange on plates. Season the paprika ragout with salt and pepper, add the chopped marjoram and let it bubble up once. Arrange the ragout with the roulades and garnish with the remaining marjoram leaves.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?