Pound the veal cutlets until they are thin enough to roll. Divide the farmer's cheese between the 3 veal cutlets and spread a thin layer on top of each piece of meat. Add the raisins, pine nuts and an olive tappanade on top of the cheese, then roll each cutlet into a log. Tie each log with butcher's twine, and then set aside.
Heat olive oil in a medium sized pan and saute the veal logs over medium heat until they are cooked throughout and browned on all sides.
Serve with Spaetzle and Frizzled Beets and Carrots. Place the spaetzle in a mound on the center of the plate. Halve the stuffed veal logs by slicing them on the bias. Prop up the pieces on either side of the spaetzle. Garnish with frizzled beets and carrots. Finish with fresh rosemary sprigs and some sauteed beet greens.
Form a mound of flour in a large bowl and make a well in the center. Incorporate the eggs, 1 at a time, in the well and slowly mix together with the flour. Add milk as you stir the flour batter together. Slowly integrate the rosemary and lemon zest. Continue to stir until a thickened batter forms.
Push the batter through a fine mesh strainer into a medium sized pot of boiling chicken stock. The spaetzle is done when the pieces float to the top of the stock. Use a slotted spoon to remove the cooked spaetzle. Melt butter in a large skillet, add garlic and spaetzle, then set aside.
Frizzled Beets and Carrots:
Heat vegetable oil in a medium sized pan and fry the vegetables until they are crispy. Place the cooked vegetables on a paper towel to drain any excess oil. Sprinkle with salt, to taste.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.