Pan-fried carpaccio rolls

Name: Pan-fried carpaccio rolls
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4
Ingredients: Beef carpaccio 16 slices 5.6 oz; Pecorino cheese grated 0.8 cup; Rosemary 0.7 oz; Sage 0.4 oz; Lemon peel 1; Extra virgin olive oil 1 tbsp; Arugula 4 cups; Fine salt to taste; Black pepper 0.1 tsp

Difficulty: Easy
Prep time: 15 min
Cook time: 7 min
Serving: 4
Cost: Average

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PRESENTATION

Recipe by
Sebastian Fitarau

Pan-fried carpaccio rolls take the thin beef slices most people know only as a cold, raw appetizer and cook them briefly around a filling of pecorino, rosemary, sage, and lemon zest. The concept is straightforward: the same carpaccio-cut beef, rolled tight around a savory compound and finished in a hot pan. What comes out is a warm, tender main course that barely resembles the dish it started from—same cut, completely different plate. Because the beef is already sliced thin, the time in the pan is very brief, and the meat stays genuinely tender.

The filling does most of the work: pecorino brings salt and depth, lemon zest lifts everything with a clean brightness, and the rosemary and sage keep the whole thing grounded. Rolling the slices is quick, and the cook time follows. Serve these beef involtini on a bed of arugula—the slightly bitter greens are a natural match for beef and finish the plate with a fresh contrast that needs no extra effort. It's a satisfying main course that comes together fast and looks far more composed than the time it takes to make.

How to prepare Pan-fried carpaccio rolls

Chop together the rosemary needles and the sage leaves 1, then transfer them to a bowl. Add the grated lemon zest 2 and the grated pecorino 3.

Add a little salt and a grind of black pepper 4 and mix well 5, so that all the flavors are evenly distributed. Lay the beef carpaccio slices out on a cutting board, taking care not to tear them. Place a teaspoon of the pecorino and herb mixture in the center of each slice 6.

Slightly fold the side edges of the meat inward 7 to better hold the filling, then roll each slice onto itself to form a tight roll 8. Repeat with all the remaining carpaccio slices to obtain 16 rolls 9.

Pour the extra virgin olive oil into a nonstick skillet and heat it over medium heat. When it is hot, place the rolls in the pan 10, arranging them without overlapping 11. Cook them for a couple of minutes, then turn them 12.

Continue cooking for about another 5 minutes, turning them a couple more times 13, so as to achieve an even browning on all sides. Keep the heat moderate during cooking. Finally spread the arugula on the serving plate 14 and place the freshly cooked carpaccio rolls on top 15. Serve immediately, still very hot.

Storage

We recommend serving the pan-fried rolls immediately. Alternatively they can be stored in the refrigerator for up to one day.

Tip

Don't overdo the amount of filling: carpaccio slices are very thin and too much filling could make it difficult to close the rolls or could leak out during cooking. Turn them often in the pan to obtain an even browning while keeping the meat tender.

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