Recipe courtesy of David Rocco
Episode: Sfizi
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Involtini Di Carpaccio: Rolled Beef Carpaccio
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds/1 kg thinly sliced beef tenderloin
  • 5 ounces/150 g mortadella, thinly sliced
  • 5 ounces/150 g scarmoza cheese, sliced
  • 1/4 cup/50 ml extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 1/2 cup/125 ml white wine
  • Salt

Directions

Place the beef tenderloin flat on a cutting board. Lay a slice of mortadella and scarmoza on the beef tenderloin. Securely wrap the beef by rolling over and closing with a toothpick. Repeat the process using the rest of the beef tenderloin, mortadella, and scarmoza.

In a saucepan, heat up the olive oil. Add the garlic and the beef wraps and gently saute. Add the white wine and salt. Remove when partially cooked. Plate and serve immediately.

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