Pan-cooked beef rolls filled with prosciutto crudo, fresh tomatoes, Grana Padano and rocket
Ingredients20 slices of beef carpaccio
200 g prosciutto crudo
100 g Grana Padano
100 g datterino tomatoes
1 bunch of rocket
2 tbsp. Breadcrumbs
Extra virgin olive oil
Salt & pepper
PreparationChop the prosciutto crudo with a knife, finely grate the Grana Padano, dice the tomatoes, and break up the rocket. Put everything in a bowl, add the breadcrumbs, a drizzle of olive oil, season with salt and pepper and mix well.
Lay out the slices of meat, put some of the stuffing mix on top of each slice, then roll up and use a toothpick to secure the rolls.
Brush the rolls with olive oil and cook in a non-stick pan for 1 minute per side.
Serve the rolls while still warm on a bed of rocket.