Rosa di Parma (Rose-Shaped, Beef-Wrapped Parma Ham)
🍴🌟 Welcome to a taste of Italy! Today, we’re diving into a recipe that’s not just a dish. but a journey. The Rosa di Parma, crafted by the incredibly talented Chef Ilaria Bertinelli. Known for her mastery of Italian cuisine, Chef Ilaria brings a piece of Parma to your kitchen with this sumptuous recipe. Imagine tender beef, aromatic herbs, and the rich flavors of Prosciutto di Parma and Parmigiano Reggiano, all coming together in a symphony of taste. Perfect for a special dinner or to impress your guests, this recipe is a sneak peek into the culinary wonders you’ll experience on our Let’s Eat Parma tour. So, grab your apron, and let’s bring the essence of Parma to your table. And remember, this is just the beginning – join us at Let’s Eat Parma for more gastronomic adventures with Chef Ilaria Bertinelli! 🍷🇮🇹
Rosa di Parma (Rose-shaped, Beef-Wrapped Parma Ham
Equipment
- Cutting board, kitchen string, frying pan, aluminum foil
Ingredients
- 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
Instructions
- 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.
Notes
Discover our Let’s Eat The World culinary holiday in Parma, Italy, Let’s Eat Parma.
