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Rosa di Parma meatloaf


his meat dish is a symbol of the city of Parma, home of Lambrusco, Parmigiano Reggiano and prosciutto di Parma.

per 4 servings
1 ¼ lb beef fillet
1 ¾ oz Parmigiano Reggiano cheese, sliced
6 slices Prosciutto di Parma
3 cloves of garlic
1 sprig rosemary
3 cups Lambrusco
1 cup Marsala wine
3 ½ oz heavy cream
½ cup olive oil
1 oz butter
salt and pepper to taste

open the fillet out with a knife like a butterfly 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 the 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.

Recipe and picture from the Academia Barilla's website.

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