Involtini Di Carpaccio: Rolled Beef Carpaccio
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
Instructions:
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.
