Beef and goat’s cheese roll

Think of a dish that combines the pleasures of meat with the simplicity of fresh, tasty, just-picked vegetables, especially during the summer? Here it is, I invented it! It is a roll made from beef and goat’s cheese, tasty and fun, which I wanted to present in the shape of the classic Japanese ‘maki’. It’s visually wonderful and, more importantly, it is also great to eat; and it’s a complete dish, because it includes within it meat, vegetables and cheese, combining them in a sympathetic and absolutely delicious way. You can also try to make it for your children, especially if they fall into that category of young people who are reluctant to eat vegetables! Have fun with your guests with this colourful and tasty main course, and remember to keep some back in the kitchen because they definitely won’t be able to resist asking for second helpings!


  • beef carpaccio 300 grams
  • rocket 20 grams
  • courgettes 1 small courgette
  • carrots 1 small carrot
  • goat's cheese 40 grams
  • salt
  • extra virgin olive oil
  • pepper
20 minutes Total time
5 minutes Active time
Serves 2 persons
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To present this dish I wanted to imitate the Japanese "maki". Lay the slices of beef carpaccio on a chopping board to form a rectangle. Brush them with olive oil and sprinkle with a coating of salt. Cut the vegetables into julienne strips and arrange them along the centre of the beef. Cut the goat’s cheese into segments and place them next to the vegetables. Arrange the rocket on top of the vegetables and cheese. Now you have to roll everything up, sealing it all well; once rolled up, brush it with oil and lightly salt. Heat a frying pan with some oil and brown the roll on all sides. Then remove it from the heat and cut into circles about 2 cm wide. Serve with freshly ground pepper and more olive oil.

But take heed of the age of the goat’s cheese: there must be no traces of mould because, unlike matured cheeses, if so you should throw it all away.
Goat’s cheese is an excellent variety because it is rich in potassium and phosphorus, as well as vitamins and proteins, combined with all the lightness of goat’s milk.

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