Rosa di Parma Meatloaf
- 1 ¼ lb beef fillet
- 1 ¾ oz Parmigiano Reggiano cheese , sliced
- 6 slices Prosciutto di Parma
- 3 cloves of garlic
- 1 sprig rosemary
- 3 cups Lambrusco
- 1 cup Marsala wine
- 3 ½ oz heavy cream
- ½ cup olive oil
- 1 oz butter
- salt and pepper to taste
Open the fillet out with a knife like a butterfly and then pound with a meat pounder, to form a large slice. Season with salt and pepper.
Cover the slice of fillet with the Prosciutto di Parma slices and Parmigiano Reggiano slivers, roll up and tie like a roast with kitchen string.
Let the fillet brown in a pan at medium heat with the butter, a drop of olive oil and the garlic.
Add the minced herbs to the fillet and let brown for a few seconds.
Add the red wine (Lambrusco) and the Marsala and let cook for about half an hour.
Remove the fillet from the casserole and set aside in a warm place; put the cream into the cooking liquid, raise the heat and reduce the sauce for a few minutes. Cut the fillet into thick slices and cover with the sauce before serving.