Carpaccio Roulade with Basil Pesto and Mozarella on Dried Tomato with Spinach Salad

For the carpaccio roulade with basil pesto, mix a creamy pesto from basil, grated nuts (pine nuts, walnuts, or similar), grated Parmesan and olive oil (with a hand blender). Fold the fillet of beef thinly lengthwise, spread with the pesto, roll in cling film and freeze in the freezer.Halve the tomatoes, sprinkle with coarse salt, drizzle a little olive oil over them and leave to dry in the oven at 90 degrees for a few minutes.

Roughly chop the spinach leaves and marinate with salt, pepper, olive oil and balsamic vinegar. Arrange the salad on the plate, place half a dried tomato on top. Place a slice of mozarella on top of the tomato.Slice the frozen carpaccio roulade paper-thin and place on top of the mozarella. Decorate with balsamic vinegar, coarse salt and freshly grated pepper.

Preparation Tip:

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