INGREDIENTS

  • 5 thin slices of heifer carpaccio
  • For the roulade stuffing : 60g of bresaola
  • 10g of corn flakes
  • Rosemary-Garlic-onions
  • Celery-carrot-onions
  • White wine
  • 1 glass of 0,1% milk
  • 2 potatoes for the pureè

Anyway feel free to use the fat free ingredients you want!

Cooking time 40 minutes

INSTRUCTIONS

  • Let’s mince everything adding salt to your taste and spread on the (meat) slices..
  • Now roll and close them with a toothpick.
  • In the meantime the celery,carrot and onion are minced…then put it in a no-stick pan with few water and white wine….
  • Once cooked, add the roulades and some more wine.
  • When evaporated put a glass of milk 0,1%, let it cook and evaporate.
  • Serve it together with a potato pureè (made only with mashed potatoes and milk 0,1%)