• 24 fette di carpaccio sottile
  • prezzemolo (o altre erbe aromatiche)
  • pecorino grattugiato
  • 40 gr pinoli
  • scamorza o provolone
  • 1 spicchio d’aglio
  • 1 uovo
  • pane grattugiato
  • olio
  • sale, pepe qb
  • stecchini di legno

Pulire e tritare le erbe con uno spicchio d’aglio. Unire in una ciotola: pangrattato, pecorino grattugiato fine, pinoli tritati, sale, pepe. Passare ogni fettina nell’uovo sbattuto e nell’impanatura. Una volta impanate tutte mettere al centro di ognuna un cubetto di scamorza o provolone (1cm) e arrotolare formando tanti involtini della stessa dimensione.

Infilzane 4-5 in ogni spiedino e rosolarli in padella antiaderente ben calda con un filo d’olio fino a quando saranno ben dorati.


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