Pan-fried carpaccio rolls

By GialloZafferano · 20 min

Ingredients

Instructions

1. Finely chop the rosemary needles and sage leaves together, then put them in a bowl.
2. Add the grated lemon zest and the grated pecorino.
3. Add a little salt and a grind of black pepper, and mix well so the flavours are evenly distributed.
4. Lay the carpaccio slices on a board, handling them gently so they don't tear.
5. Place a teaspoon of the pecorino and herb mix in the centre of each slice.
6. Fold the side edges of each slice slightly inward, then roll it up tightly. Repeat until you have 16 rolls.
7. Heat the olive oil in a nonstick pan over medium heat.
8. When the oil is hot, place the rolls in the pan without overlapping them.
9. Cook for a couple of minutes, then turn them over.
10. Keep cooking for about 5 more minutes, turning them a couple more times, until browned on all sides. Keep the heat moderate.
11. Spread the arugula on a serving plate and place the hot rolls on top. Serve immediately.

Summarized from GialloZafferano's video. Watch it for the details.

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