This meat dish is a symbol of the province of Parma and is often served during the holidays or for special family occasions. Rosa di Parma translates to the “Rose of Parma” due to the shape resembling the flower.
- 1 cup Marsala DOC wine;
- 3 ½ oz heavy cream;
- ½ cup Extra Virgin Olive Oil;
- 1 oz butter;
- Salt and pepper to taste;
Open the fillet with a knife 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 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.