Rosa di Parma With Parma Ham DOP Rosa Antico Conti
This main course is a symbol of Parma. Tasting it means you taste all the flavors of this region!
Open the beef into two parts and beat it with a steak hammer. Add the salt and pepper. Cover the meat with thin slices of Parma ham and Parmigiano-Reggiano cheese shavings. Roll it and tie it with twine. In a pot put the olive oil, butter and the chopped garlic and the rosemary leave to season, then, brown each side of the beef. Add Lambrusco and Marsala and cook for about 20 minutes. After cooking, add cream and turn the heat up for some minutes to dry the cream. Add salt and pepper. Remove the twine, cut into slices and serve with the sauce.