Recipe courtesy of David Rocco
Involtini Di Carpaccio: Rolled Beef Carpaccio
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 941
- Total Fat
- 73
- Saturated Fat
- 28
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 59
- Cholesterol
- 249
- Sodium
- 794
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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.