Choose the print layout
Shopping ListRecipe: Rosa di Parma (Parma-style Rolled Tenderloin Roast)
Ingredients for 4 people
Select what you need and print your shopping list!
- 1 ¼ pound beef tenderloin
- 1 ¾ ounces shaved Parmigiano Reggiano
- 6 slices Prosciutto di Parma
- 3 cloves garlic
- 1 sprig rosemary
- 3 ¼ cups Lambrusco
- 1 cup Marsala
- ½ cup heavy cream
- ½ cup olive oil
- 2 tablespoons butter
- salt and pepper to taste
Le Ricette
Rosa di Parma (Parma-style Rolled Tenderloin Roast)
di Academia Barilla
PREPARATION TIME
45 min
45 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
ITALIAN REGION
Emilia Romagna
Emilia Romagna
Tags
Ingredients for 4 people
1 ¼ pound beef tenderloin
1 ¾ ounces shaved Parmigiano Reggiano
6 slices Prosciutto di Parma
3 cloves garlic
1 sprig rosemary
3 ¼ cups Lambrusco
1 cup Marsala
½ cup heavy cream
½ cup olive oil
2 tablespoons butter
salt and pepper to taste
Ingredients
Parmigiano-Reggiano DOP
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Preparation 25 minutes preparation + 20 minutes cooking
Butterfly the beef tenderloin by slicing lengthwise almost all the way through and laying it open like a book. Pound with a meat tenderizer. Season with salt and pepper. Cover the inside of the tenderloin with paper-thin slices of Prosciutto di Parma and shaved Parmigiano Reggiano. Roll up the roast and tie with kitchen twine or netting so it does not open during cooking. Melt butter in extra virgin olive oil in a pan over medium heat. Add chopped garlic and rosemary and lightly brown. Add the tenderloin and brown well on all sides. Add Lambrusco and Marsala and simmer for 20 minutes. Remove the tenderloin from the pan. Raise the heat and deglaze the pan with cream. Reduce the sauce for a few minutes until slightly thickened. Season with salt and pepper to taste. Untie the tenderloin, slice and cover with sauce before serving.
Cover the inside of the tenderloin with paper-thin slices of Prosciutto di Parma and shaved Parmigiano Reggiano.
Roll up the roast and tie with kitchen twine or netting so it does not open during cooking.
Melt butter in extra virgin olive oil in a pan over medium heat. Add chopped garlic and rosemary and lightly brown.
Add the tenderloin and brown well on all sides. Add Lambrusco and Marsala and simmer for 20 minutes.
Remove the tenderloin from the pan.
Raise the heat and deglaze the pan with cream.
Reduce the sauce for a few minutes until slightly thickened.
Season with salt and pepper to taste.
Untie the tenderloin, slice and cover with sauce before serving.
Prodotti tipici (2)
The history of Prosciutto di Parma dates back to the Roman period. Parma was located at the heart of the Cisalpine Gaul, a province of the Roman Republic. In De ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages
Let us inspire you
