Parma Rose
1 pork fillet (in a size suitable for a roast)
100 g prosciutto crudo di Parma
150 g Parmigiano Reggiano shavings
Garlic
Rosemary
Sage
Dry white wine
Extra virgin olive oil
-
Butterfly the pork fillet by slicing through the fillet lengthwise and opening it like a book. Pound the meat with a meat mallet until it is about 1 cm thick. Cover the meat with one layer of Prosciutto Crudo di Parma and one of Parmigiano Reggiano shavings.
-
Roll up the meat and seal it with toothpicks. Salt it, lay sprigs of rosemary and sage on the roast and stick a few garlic cloves on the sealing toothpicks. Moisten with plenty of extra virgin olive oil and put in the oven. Cook at 180°C for 20 minutes, then baste with dry white wine and cook for a further 25 minutes.
-
Please note: the original recipe of Rosa di Parma is made with veal tenderloin.
AppetizerBaked Parmigiano Reggiano croquettes
Pasta&RiceParmigiano Reggiano mousse with polenta
DessertParmigiano Reggiano mousse with honey and lavender
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
