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Pan-fried carpaccio rolls · GialloZafferano.com

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  Speaker 1: Pan-fried carpaccio rolls are small beef rolls filled with pecorino cheese, herbs,
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  Speaker 1: and lemon, quickly browned in a pan and served on
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  Speaker 1: a bed of arugula. They are simple, fast, and ideal
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  Speaker 1: as an appetizer or a light main course. For four servings,
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  Speaker 1: you need prep time, 15 minutes, cook time, 7 minutes. Ingredients.
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  Speaker 1: Beef carpaccio, 16 very thin slices for a total of
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  Speaker 1: 160 grams. Pecorino cheese, grated, 80 grams. Fresh rosemary needles,
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  Speaker 1: 20 grams. Fresh sage leaves, 10 grams. Grated peel of
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  Speaker 1: one lemon. Extra virgin olive oil, 15 grams, about 1 tablespoon. Arugula,
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  Speaker 1: 80 grams, about 4 cups. Fine salt as needed. Black pepper, ground, 0.3 grams,
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  Speaker 1: about 1 tenth of a teaspoon. Start with the filling.
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  Speaker 1: Finely chop the rosemary needles and the sage leaves together.
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  Speaker 1: Transfer the chopped herbs into a bowl. Add the grated
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  Speaker 1: lemon peel and the grated pecorino cheese. Add a little
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  Speaker 1: fine salt and the ground black pepper. Mix well with
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  Speaker 1: a spoon until the ingredients are evenly combined and the
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  Speaker 1: flavors are well distributed. Prepare the rolls. Lay the beef
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  Speaker 1: carpaccio slices flat on a cutting board, taking care not
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  Speaker 1: to tear them. Place about 1 teaspoon of the pecorino
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  Speaker 1: and herb mixture in the center of each slice. Slightly
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  Speaker 1: fold the side edges of each slice inward to better
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  Speaker 1: hold the filling. Then roll each slice onto itself, forming
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  Speaker 1: a tight roll. Repeat with all the slices until you
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  Speaker 1: obtain 16 rolls of carpaccio. Cook the rolls. Pour the
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  Speaker 1: extra virgin olive oil into a non-stick skillet. Heat the
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  Speaker 1: oil over medium heat. When the oil is hot, place
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  Speaker 1: the carpaccio rolls in the skillet without overlapping them. Cook
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  Speaker 1: for about 2 minutes, then turn the rolls. Continue cooking
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  Speaker 1: for about 5 more minutes, turning the rolls a couple
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  Speaker 1: more times, until you obtain an even browning on all sides.
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  Speaker 1: Keep the heat at a moderate level while cooking, so
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  Speaker 1: the meat stays tender. Prepare the serving plate. Spread the
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  Speaker 1: arugula evenly on a serving plate, creating a bed of salad.
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  Speaker 1: Place the hot carpaccio rolls on top of the arugula.
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  Speaker 1: Serve the pan-fried carpaccio rolls immediately while they are still
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  Speaker 1: very hot so the cheese filling stays soft and fragrant.