Carpaccio rolls with artichokes and sausage are an easy and delicious main course to prepare. This recipe is from my mom, I remember when she made them they were delicious, but she called them something else, namely “rosettes.” In fact, they don’t have the classic elongated shape of rolls, closed with a toothpick, but are sealed like a rosette. They can be prepared any time of the year because I used frozen artichokes for the filling, but if they are in season, you can opt for fresh ones. Serve with your preferred side dish; I recommend mashed potatoes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 7 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 slices beef (carpaccio)
- 5.3 oz artichokes, frozen
- 2.5 oz sausage
- 1/2 glass dry white wine
- to taste all-purpose flour
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Pot
- Colander
- Pan
- Wooden Spoon
- Food Chopper
- Cutting Board
- Knife
- Sieve
- Plate
Steps
To prepare carpaccio rolls with artichokes and sausage…
First, heat water in a pot to cook the frozen artichokes. Once it boils, add the still-frozen artichokes and cook them for about 10-15 minutes.
Meanwhile, cut the sausage into small pieces, removing the casing; there should be 7 pieces.
When the artichokes are cooked, drain them well, then place them in a pan with extra virgin olive oil, salt, and pepper. Sauté them for several minutes until they are dry and golden.
Transfer the cooked artichokes to the food chopper and process until finely chopped. Remove any leftover fibers.
Take a slice of carpaccio, spread a tablespoon of chopped artichokes inside, and place the sausage in the center. Place another slice of carpaccio on top and seal the two slices in a circular manner. Continue with the remaining carpaccio slices, filling them with artichokes and sausage.
Now, put some flour on a plate and coat the rolls on all sides.
Reheat the pan used previously, add extra virgin olive oil and heat it, then place the rolls.
Cook them for about 5 minutes, turning on both sides. When golden, deglaze with white wine and add the flour using a fine-mesh sieve to prevent lumps. Salt and pepper to taste.
Serve the carpaccio rolls with artichokes and sausage hot.
