List of Ingredients
- 12 of slices of beef fillet
- 7 OZ. of baby zucchini
- arugula
- 6 of slices prosciutto crudo (raw ham)
- Capers, rinsed
- Parsley
- Lemon
- Sage
- White wine
- Butter
- Extravirgin olive oil
Method
Slice the zucchini into matchsticks, and quickly sauté them in a pan over high heat with a little bit of oil, leaving them crispy. Beat the fillet slices very gently in order to widen them without breaking them.
Wash the arugula, remove the toughest stems and dry. Distribute the sautéed zucchini and the arugula on top of the fillet slices and close them, forming rolls. Cut the prosciutto crudo slices lengthwise into strips about 3/4 inch wide and put a leaf of sage on each one.
Wrap the rolls in the slices of prosciutto and seal them with a toothpick. Heat a tablespoon of oil with a pat of butter in a pan and sauté the roulades for no longer than a minute. Then add a tablespoon of white wine, the juice and zest of half a lemon, then the chopped capers and parsley.
Add a little water, stir and remove from heat. Sprinkle with chopped herbs to taste and serve.