Involtini di carpaccio

Try David Roccos recipe for rolled beef tenderloin filled with Italian salami and cheese then gently cooked in wine and garlic
By David Rocco
Involtini di carpaccio
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 kg thinly sliced beef tenderloin
  • 150 g mortadella, finely sliced
  • 150 g scamorza cheese, sliced
  • 50 ml extra virgin olive oil
  • 2 garlic cloves, sliced
  • 125 ml white wine


1. Place the beef tenderloin flat on a cutting board. Lay a slice of mortadella and scarmoza slice on the beef tenderloin. Securely wrap the beef by rolling over and closing with a toothpick. Repeat process using the rest of the beef tenderloin.

2. In a saucepan heat up olive oil. Add garlic and the beef wraps and gently saute. Add wine and salt. Remove when partially cooked. Plate and serve immediately.

Rate This Recipe