The Rose of Parma
- 1 (1 1/2 to 2 pound) veal tenderloin, pounded thin
- 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
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.
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.
Recipe courtesy Emeril Lagasse, 2001