1. Flatten the slice of meat with a meat tenderizer.
2. Drain the oil from the broccoli raabs and chop them.
3. Mix the ricotta with the broccoli raabs, the coarsely chopped anchovies and the finely chopped garlic in a bowl.
4. Add the grated cheese and mix roughly.
5. Distribute the mixture over the slice of meat.
6. Roll up the meat to form a roulade.
7. Coat lightly with flour and breadcrumbs.
Tips for the final user: preheat a non-stick frying pan, add a drizzle of olive oil and the chopped leek. Sauté the roulades, add a little white wine and cook for 12/15 minutes with a lid.