The Rose Of Parma

The Rose Of Parma
The Rose Of Parma

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    veal tenderloin - (1 1/2 to 2 lbs) pounded thin

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 6

    thin slices prosciutto - (abt 1/4 lb)

  • 12

    very thin slices Parmesan

  • 2

    tablespoons olive oil

  • 2

    tablespoons unsalted butter

  • 3

    garlic cloves peeled, crushed

  • 1

    sprig rosemary

  • 3

    cups Lambrusco or Sangiovese wine (other dry red wine can be substituted)

  • 1

    cup heavy cream

Directions

Place the veal on a flat work surface and season lightly with salt and pepper. Arrange the slices of prosciutto and cheese in the middle of the cutlet, roll into a tight package, and tie with kitchen twine. In a large skillet, heat the oil and melt the butter over medium-high heat. Add the garlic, rosemary, and meat, and cook to brown the meat on all sides. Add the wine, reduce the heat to medium-low, cover, and cook until medium-rare and tender, about 15 minutes. Remove the meat from the pan and let rest for 10 minutes before carving. Add the cream to the pan, and bring to a boil. Cook until reduced by 50 percent and thickened, about 5 minutes. Strain and adjust seasoning, to taste. Slice the fillet thinly and serve with the sauce. This recipe yields 4 servings.

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