Printable Area
Involtini Di Carpaccio: Rolled Beef Carpaccio
Recipe courtesy David Rocco
- Total Time:
- 40 min
- Prep:
- 30 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
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.
© Recipe courtesy David Rocco