Rosa di Parma (Rose-shaped, Beef-Wrapped Parma Ham
- Cutting board, kitchen string, frying pan, aluminum foil
- 800 Grams Beef Fillet opened up to form a rectangle
- 100 Grams Prosciutto di Parma sliced
- 1 Glass Marsala Wine
- Parmigiano Reggiano in slivers
- 1 Clove Garlic
- Aromatic Herbs
- Salt and Pepper
- Place the beef fillet rectangle on a cutting board. Rub it well with a clove of garlic, cut in half, to flavor the meat.
- Lay slices of Prosciutto di Parma over the meat to completely cover its surface. Then, add a layer of thin slivers of Parmigiano Reggiano, leaving a couple of centimeters of meat uncovered around the perimeter.
- Roll the fillet along the long side. Tie it with kitchen string to keep it together (refer to the video recipe for guidance).
- Rub the outer surface of the roll with garlic. Heat a good amount of olive oil in a frying pan. Once hot, add the Rosa di Parma and sear it on all sides to seal the meat. After sealing, add aromatic herbs to taste and cook for 15 minutes. Then, add Marsala wine. Once the alcohol has evaporated, finish cooking to your desired doneness.
- Wrap the cooked Rosa di Parma in aluminum foil and let it rest for about 10 minutes to allow the meat juices to distribute evenly. Meanwhile, reduce the cooking juices in the pan to use as a sauce.
- Slice the Rosa di Parma and serve it with the reduced pan juices.
Discover our Let’s Eat The World culinary holiday in Parma, Italy, Let’s Eat Parma.