ROSA DI PARMA

INGREDIENTS:

1 KG BEEF TENDERLOIN

200 G PROSCIUTTO CRUDO

100 G PARMIGIANO IN FLAKES

1 STALK ROSEMARY

2 TBSP EXTRA-VIRGIN OLIVE OIL

20 G BUTTER

1 GLASS OF LAMBRUSCO SECCO

1/2 GLASS OF MARSALA SECCO

1 CLOVE GARLIC

100 ML ALL PURPOSE CREAM

PROCEDURE

In this recipe, I used the tenderloin when I'm in Cebu, so here I cut to spread the meat, and pound it lightly. Season the meat with salt and pepper, then we're ready to fill it. First, a layer of Prosciutto Crudo, covering all the areas. Then the flakes of Parmesan cheese, Roll it, and tie. In a pan, (enough to hold the whole meat with cover). Add the butter, olive oil, and garlic, Brown the meat, on each side, Then add the Lambrusco and Marsala wine. leave it to evaporate, then cover. Cooked for about 25 minutes. Take out the meat, and leave it to rest for some minutes before slicing. Lower down the fire, add the all-purpose cream to thicken the sauce. Slice the meat diagonally. Plate and serve with mashed potatoes.