Involtini Di Carpaccio: Rolled Beef Carpaccio

Name: Involtini Di Carpaccio: Rolled Beef Carpaccio
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
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

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Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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.