2 lb (1 kg) thinly sliced beef tenderloin
5 oz (150 g) mortadella, thinly sliced
5 oz (150 g) scarmoza cheese, sliced
1/4 cup (50 ml) extra virgin olive oil
2 garlic cloves, sliced
1/2 cup (125 ml) white wine
salt to season
To start your Involtini di Carpaccio:
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.
In a saucepan heat up olive oil. Add garlic and the beef
wraps and gently saute. Add wine and salt.
