Pan-fried carpaccio rolls
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 7 min
- Serving: 4
- Cost: Average
Listen to the recipe
PRESENTATION
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- INGREDIENTS
- Beef carpaccio 5.6 oz (160 g) - 16 slices
- Pecorino cheese 0.8 cup (80 g) - grated
- Rosemary 0.7 oz (20 g)
- Sage 0.4 oz (10 g)
- Lemon peel 1
- Extra virgin olive oil 1 tbsp (15 g)
- Arugula 4 cups (80 g)
- Fine salt to taste
- Black pepper 0.1 tsp (0.3 g)
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.