Cold carpaccio rolls, the light recipe
With their fresh taste, cold carpaccio rolls are so quick to make. What are you waiting for, try this recipe right now!
400 g AIA Beef Carpaccio
300 g ricotta cheese
1 bunch of rocket leaves
Extra virgin olive oil
Juice of one lemon
Fresh and light, carpaccio is a dish that always goes down well in summer but have you ever tried the recipe for cold carpaccio rolls? Perfect as a complete meal or served as a second course, cold carpaccio rolls – like all meat rolls – are popular with adults and kids alike.
Thanks to its fresh taste and no-fuss preparation, it also makes an ideal office lunchbox solution. Excellent when served with rocket sauce, carpaccio will bring flavour and verve to your summer meals, requiring only a minimum effort on your part.
You can organize an aperitif on the carpaccio theme and present the traditional recipe for meat rolls in a hot sauce and, as a contrast, our recipe for cold carpaccio rolls.
In a small bowl, mash the ricotta cheese with a fork until it becomes creamy and then season with a trickle of oil and some freshly ground pepper. Wash the lettuce leaves and dry them on a sheet of absorbent kitchen paper. Wash the rocket leaves as well before putting them into a mixer and blending with a little oil, salt and pepper to make a sauce.
Now you can go ahead and spread out the slices of carpaccio. Cover them with a lettuce leaf and fill with ricotta. Now roll up the slices and arrange them in a serving dish. Dress with a trickle of oil, lemon juice and rocket sauce.