For the mini veal roulades, rinse the spinach with cold water, remove coarse stems. Blanch (scald) and drain in a colander. Chop finely. Peel and finely chop the garlic cloves. Place ricotta in a bowl and stir with the spinach and garlic and. Season with salt, pepper and grated nutmeg.
Place cling film on a work surface. Place the veal cutlets on top and cover with plastic wrap. Pat tenderly. Remove the cling film and cover the escalopes with slices of prosciutto. Now spread with the spinach-ricotta mixture. Roll up the cutlets into roulades and cut into slices with a sharp knife to make small rolls.
Put the rolls on skewers and brush with olive oil. Grill the mini veal roulades on the hot grill for about 10 minutes, turning after about 5 minutes.
Preparation Tip:
You can also fill the mini veal roulades with an herb and cheese ricotta mixture - a g'schmackig recipe for late spring, when the herbs have grown nicely in your patch.
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