Carpaccio Rocket Cannelloni

An Italian classic completely reworked.
400 g beef fillet
1 lemon
1-2 tbsp balsamic vinegar
4 dried tomatoes
3 tbsp pine nuts
4 bunches small, fine rocket leaves
olive oil
sea salt
black pepper
Cut the beef into thin slices (about ½ cm) and drizzle a small amount of olive oil over each slice. Lay the carpaccio slices between two sheets of SAGA Cooking Paper and gently tenderise with a meat mallet or a small pan. Spread out 2 x A4 sheets of cooking paper and fully cover with the carpaccio slices so that they overlap slightly. Lay the sheets of cooking paper on top of one another and place on a small tray in the freezer for 15-20 minutes or until they start to freeze.

Meanwhile, wash and spin dry the rocket. Finely dice the tomatoes. Toast the pine nuts in a dry frying pan until golden brown. Mix the lemon juice and 2-3 tablespoons of olive oil in a small bowl and coat the slightly frozen carpaccio with the marinade. Season with sea salt and pepper and sprinkle evenly with the pine nuts and the diced tomato. Dress the rocket with the balsamic vinegar, olive oil and a pinch of salt and spread evenly over both carpaccio ‘sheets’. Roll each one lengthways into a ‘cannelloni’ with the help of the cooking paper. Cut each cannelloni into 8 pieces (four per person) and serve on rectangular plates. Garnish with pepper sauce and crispy ciabatta toast.