The Rose Of Parma

By á-174942

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

Details

Servings 4

Preparation

Step 1

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.