Rosa di Parma Meatloaf

This meat dish is a symbol of the city of Parma, home of Lambrusco, Parmigiano Reggiano and prosciutto di Parma.
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MASTERY Level
45 min
660 Views
 
MASTERY Level
4 People
45 min
INGREDIENTS for 4 people
  • 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
Preparation

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.

Meat Main courses
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