About this Recipe
The slices of carpaccio are very “elastic”, being very thin and then they roll up well not letting out the filling. If you do not want to risk that when you turn the rolls in cooking they open, however, you can tie the ends of each roll with a piece of kitchen string and remove it before serving.
The stuffing of the meat rolls that is also used as
a gratin for the cherry tomatoes is easy and quick to make: with just one gesture you have a mixture ready for two different dishes. Also, if you have a little leftover, add some dried tomatoes in oil in strips, and fry everything in a pan with an anchovy fillet. Use this sauce to season spaghetti (perhaps adding a little chilli to taste).
the vinaiolo’s pairing
Marzemino is an autochthonous Italian vine cultivated since ancient times, we have news of it since the Republic of the Serenissima, today we find it in Trentino and in Veneto. Mozart mentions it in his Don Giovanni “…versa il vino, l’ellente marzemino!” It is a delicate wine that goes well with meats, polenta and mushrooms, but also with cheeses, well-seasoned species and dried fruit. It has a beautiful intense ruby red color with garnet reflections. The taste is rather soft, clean with strong hints of red fruits and floral stamps.
- 20 slices of beef carpaccio
- 20 slices of rolled sweet pancetta
- 100g breadcrumbs
- 1 egg
- 50g pine nuts
- 30g raisins
- 400g of cherry tomatoes
- half a glass of Marzemino wine
- 1 sprig of sage
- extra virgin olive oil
- salt and pepper
Soak the raisins in a bowl of warm water for 15 minutes, drain it and add to the breadcrumbs with the egg, pine nuts, salt, pepper and 1-2 tablespoons of oil.
Keep the mixture aside, then spread the slices of meat on cut board, cover them with the slices of pancetta and complete with a teaspoon of breadcrumb mixture. Roll up meat and bacon on the filling forming small rolls.
Wash the tomatoes, dry them, cut them in half and place them in a baking dish with the side cut upwards. Spread the remaining breadcrumb mixture on the surface and bake at 210 ° for about 30 minutes: the tomatoes should be soft and the gratin golden.
When there are about 10 minutes to the end of cooking the tomatoes, heat 1 tablespoon of oil in a pan, add the sage, let it sizzle, then place the meat rolls on top with the closure downwards. Let them cook for about 3-4 minutes, until the meat is well sealed, then turn them gently salted, peppered and sprinkle with the wine.
Continue cooking for a few minutes and serve the rolls with tomatoes au gratin.
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