Cold Carpaccio Rolls, the Light Recipe

The cold carpaccio rolls are very fresh and quick to prepare. Try the recipe now!

400 g of AIA Beef Carpaccio

300 g of ricotta

Lettuce

1 bunch of arugula

Extra virgin olive oil

Juice of 1 lemon

Salt

Pepper

Description

Fresh and light, the carpaccio is the second most appreciated dish in summer, but have you ever tried the cold carpaccio rolls? Perfect as a main course or as a second course, the cold carpaccio rolls, like all the meat rolls, are loved by adults and children.

Given its freshness and its simplicity of preparation, the carpaccio is also ideal to be put in the office lunch box. Excellent with the basil sauce, the carpaccio will delight your summer lunches with taste and imagination, without ever tiring you.

You can organize a themed aperitif carpaccio and propose the classic recipe of the rolls in sauce hot contrasted by the recipe of the cold carpaccio rolls.

Beef Carpaccio

Procedure

In a small bowl, work the ricotta with a fork until it becomes creamy, season it with a drizzle of oil and a grind of pepper. Wash the lettuce leaves and dry them with a sheet of kitchen paper. Also wash the arugula, put it in the blender and blend it with a drizzle of oil, salt and pepper until you get a sauce.

At this point spread the slices of carpaccio, cover them with a lettuce leaf and stuff with the ricotta. Close the meat by rolling it into a roll and arrange it on the serving dish. Season with a drizzle of oil, lemon juice and arugula sauce.

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