Piadina al carpaccio rolls and pine nuts

Piadina al carpaccio rolls and pine nuts
Piadina al carpaccio rolls and pine nuts 5 1 Stefano Moraschini

Instructions

00720 PIADINA AL CARPACCIO ROLLS and pine nuts INGREDIENTS for 4 PEOPLE 4 tablespoons pine nuts, 4 tablespoons of olive oil, 100 g 4 wraps, Arugula, 400 g beef carpaccio, 2 tablespoons balsamic vinegar, salt and pepper.

In a pan with non-stick coating, roasted pine nuts with a tablespoon of oil.

Keep aside.

Grease wraps with oil.

Spread on wraps half the Arugula and carpaccio slices.

Pepatele thoroughly and sprinkle with balsamic vinegar.

Then sprinkle the pine nuts and Arugula.

Sprayed with olive oil.

Wrap carefully wraps and, using a sharp knife, cut into logs, as if they were mini rolled wraps.

Arrange on a plate and serve immediately.

Piadina al carpaccio rolls and pine nuts

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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