Stuffed carpaccio rolls Quick and easy recipe
Stuffed carpaccio rolls: a very quick recipe to serve a tasty and not too demanding second course of meat, the carpaccio makes cooking very fast and the roll is not excessively rich in meat and too dry as is the case with the chops that I don't particularly like. Success is guaranteed with the mushroom and cheese filling. Try them they are fantastic and come back and tell me if you liked them !!!
Ingredients for 2 people
- 12 slices of beef carpaccio
- 300 gr of champignon mushrooms
- soft cheese
- extra virgin olive oil
- salt and pepper
How to make stuffed carpaccio rolls
Sauté the mushrooms in a pan with oil and garlic, let them sauté for about 10 minutes over medium heat. turn off the heat and keep the mushrooms aside
Spread 3 slices of carpaccio (even two if the slices are wide) overlapping them slightly on a side flap as if to create a single large slice, add the sautéed mushrooms and a piece of cheese (and half a leaf of parsley) in the center.
wrap the rolls on themselves, closing the side flaps inwards as well so as not to let the filling come out during cooking
pass the rolls in a dish with flour, pour 2 tablespoons of oil into a baking sheet and place them in the baking tray with the closing flaps facing down, put the baking sheet on the flame over medium heat for 3-4 minutes, turning on both sides sides, just long enough to brown the meat then bake in a preheated oven at 180 degrees for 5 minutes.
Remove from the oven and serve, add a little salad or mushrooms as a side dish. And here are yours THEnvaulted carpaccio stuffed with mushrooms and cheese. Enjoy your meal!
WINE PAIRING: Colli Amerini Rosso, or choose a Rossese di Dolceacqua
For the pairing of the wine in this recipe I consulted the site www.bodegasdevino.org
Stuffed carpaccio rolls
Enjoy your meal!