The Rose of Parma (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 (1 1/2 to 2 pound) veal tenderloin, pounded thin |
salt |
freshly ground black pepper |
6 thin slices prosciutto (about 1/4 pound) |
12 very thin slices parmesan |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
3 cloves garlic, peeled and crushed |
1 sprig rosemary |
3 cups lambrusco or sangiovese wine, other dry red wine can be substituted |
1 cup heavy cream |
Directions:
1. Place the veal on a flat work surface and season lightly with salt and pepper. Arrange the slices of prosciutto and cheese in the middle of the cutlet, roll into a tight package, and tie with kitchen twine. In a large skillet, heat the oil and melt the butter over medium-high heat. Add the garlic, rosemary, and meat, and cook to brown the meat on all sides. Add the wine, reduce the heat to medium-low, cover, and cook until medium-rare and tender, about 15 minutes.
2. Remove the meat from the pan and let rest for 10 minutes before carving. Add the cream to the pan, and bring to a boil. Cook until reduced by 50 percent and thickened, about 5 minutes. Strain and adjust seasoning, to taste. Slice the fillet thinly and serve with the sauce.
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