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Beef carpaccio wraps with rocket and raisins and extra-virgin olive oil and mustard dressing

20 min


20 persons




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BORGES - Pinchos de carpacho con rúcula


  • 200 g beef carpaccio
  • Rocket
  • Extra-virgin olive oil
  • Handful of raisins
  • Lemon
  • Wholegrain mustard
  • Black pepper

Step by step

  1. Step 1

    Peel apart the thin slices of beef, taking great care not to break them.

    Put the rocket in a large bowl, add the raisins, salt and pepper and drizzle with extra-virgin olive oil. Mix together well.

    Next, make a vinaigrette with extra-virgin olive oil, a dash of lemon, black pepper and a spoonful of wholegrain mustard. Shake well to form an emulsion.

    Arrange a few leaves of rocket with some raisins in the centre of each slice of beef carpaccio and roll up. You can use a toothpick to stop them unravelling.

    Once you’ve rolled them all up, put them on a large plate and drizzle some vinaigrette on top.

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