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Rose of Parma
(Serves 8 to 10)
Rose of Parma
Rose of Parma is a traditional roast served for special occasions from the province of Parma in Emilia-Romagna. This region is well known for its Parmigiano-Reggiano and Prosciutto di Parma, both of which are combined to stuff this beautiful roast. Typically made with beef tenderloin, it is just as delicious and more economical made with pork tenderloin. Rose of Parma made with two (1-1/4 pound) pork tenderloins will serve 8 to 10 guests as an entree but it can also be thinly sliced and served on toast rounds as an appetizer for a crowd.
ITALIAN MEAT RECIPES > ROSE OF PARMA
Ingredients:
5-6 leaves of fresh sage
3 sprigs of fresh rosemary
1 large garlic clove
Salt and pepper
2 pork tenderloins, (1-1/4 pounds each), trimmed
8 thin slices prosciutto, (Prosciutto di Parma), divided
1 cup freshly grated Parmigiano-Reggiano cheese, divided
3 tablespoons olive oil, divided
Directions:
Combine the sage, rosemary, garlic, salt and pepper in a small food processor.
Pulse several times to finely chop. Set aside.
You are going to double butterfly the tenderloins so that they can be flattened, stuffed, and rolled. Working with one tenderloin at a time, place it on a cutting board with a short end toward you. Keeping your knife parallel to the board, make a cut along one long side of the roast, about two thirds of the way down from the top of the fillet, cutting to about 1 inch from the other side. (Do not cut all the way through.) Turn the tenderloin around so the other short end is toward you. Repeat the cut on the uncut side, once again keeping your knife parallel to the board, starting from the center of the roast, cut the second side in half stopping about 1 inch from the end. Open both cuts so you have a large rectangle. Use the heel of your hand to press the fillet open into an even thickness. Repeat the process with the other tenderloin.
Cover each butterflied tenderloin with 4 of the prosciutto slices and spread 1/2 cup of the grated Parmigiano-Reggiano evenly over the prosciutto leaving a 1-inch border. Starting from a long side, roll up the meat jelly roll-style. Tie the roast at 2-inch intervals with kitchen twine.
Preheat the oven to 400 degrees F.
Line a large baking sheet with aluminum foil.
Lightly brush the tenderloins all over with olive oil then rub with the reserved herb mixture. Heat the remaining olive oil in a large skillet over medium-high heat. Add the tenderloins and saute until on all sides, 3 to 5 minutes. Transfer the tenderloins to the prepared baking sheet and roast until the internal temperature is 140 degrees F, 12 to 15 minutes. Transfer the tenderloins to a cutting board and allow to rest for 10 minutes. To serve, remove the twine and cut the roast into 1-inch-thick slices.
5-6 leaves of fresh sage
3 sprigs of fresh rosemary
1 large garlic clove
Salt and pepper
2 pork tenderloins, (1-1/4 pounds each), trimmed
8 thin slices prosciutto, (Prosciutto di Parma), divided
1 cup freshly grated Parmigiano-Reggiano cheese, divided
3 tablespoons olive oil, divided
Directions:
Combine the sage, rosemary, garlic, salt and pepper in a small food processor.
Pulse several times to finely chop. Set aside.
You are going to double butterfly the tenderloins so that they can be flattened, stuffed, and rolled. Working with one tenderloin at a time, place it on a cutting board with a short end toward you. Keeping your knife parallel to the board, make a cut along one long side of the roast, about two thirds of the way down from the top of the fillet, cutting to about 1 inch from the other side. (Do not cut all the way through.) Turn the tenderloin around so the other short end is toward you. Repeat the cut on the uncut side, once again keeping your knife parallel to the board, starting from the center of the roast, cut the second side in half stopping about 1 inch from the end. Open both cuts so you have a large rectangle. Use the heel of your hand to press the fillet open into an even thickness. Repeat the process with the other tenderloin.
Cover each butterflied tenderloin with 4 of the prosciutto slices and spread 1/2 cup of the grated Parmigiano-Reggiano evenly over the prosciutto leaving a 1-inch border. Starting from a long side, roll up the meat jelly roll-style. Tie the roast at 2-inch intervals with kitchen twine.
Preheat the oven to 400 degrees F.
Line a large baking sheet with aluminum foil.
Lightly brush the tenderloins all over with olive oil then rub with the reserved herb mixture. Heat the remaining olive oil in a large skillet over medium-high heat. Add the tenderloins and saute until on all sides, 3 to 5 minutes. Transfer the tenderloins to the prepared baking sheet and roast until the internal temperature is 140 degrees F, 12 to 15 minutes. Transfer the tenderloins to a cutting board and allow to rest for 10 minutes. To serve, remove the twine and cut the roast into 1-inch-thick slices.
Tender and juicy, this boneless prime rib roast is ready to cook. It has been aged at least 21 days for extra-tender texture with intense marbling for rich flavor and juiciness. The roast has been perfectly trimmed of exterior fat by hand and flash frozen for delivery.
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