Rosa di Parma

 

The original recipe asks for beef fillet, but I took pork. I am surely going to try it with beef sooner or later, but right now I was looking for recipes with pork fillet and this is really tasty.
While looking at several recipes on the web I found two variations of Rosa di Parma (not regarding the kind of meat): One as I did in the recipe below, and one with Marsala and some red wine like Lambrusco. Quite possible that my recipe will change in the future ツ

Goes well with pasta

Preparation You'll need: A casserole dish A pan A small bowl
Ingredients (for 2 persons) Pork fillet, ca. 400 to 450 g You should ask your butcher to get that out of a piece, as large as possible, so that its diameter isn't so small. Pork fillets just aren't that big. With beef (as in the original recipe) it's easier. 4 leaves of Sage 3 cloves of garlic ½ twig rosemary ½ tea spoon salt ½ tea spoon black ground pepper 3 or 4 slices of Parma ham 50 g Parmesan Olive oil Kitchen twine
Preparation Finely chop the sage, garlic and rosemary. Give into a small bowl, together with salt and pepper. Mix well with 2 Tsp. olive oil, set aside. Cut the fillet in double butterfly cut, so that you can unfold it length wise: First one cut one third down, make sure you cut very deep, but without opening the meat on the opposite side. Turn the meat around so that you can cut it on the other side, this time two thirds down. With a thin pork fillet, this is a bit more difficult, which is why it's so important to get one with a rather large diameter, preferably without the thinner end pieces. Flatten the unfolded meat with your hands, cover with the Parma ham and spread the Parmesan over it, leaving a border of 1 or 2 centimetres. Carefully roll up the meat and tie with kitchen twine. Rub the meat with the herb mixture. Preheat the oven to 180℃. Heat olive oil in a pan on medium-high heat and fry the meat on all sides until brown, around 5 or 6 minutes. Put the meat into the oven and roast (covered) for around 25 to 30 minutes. In the meantime you can prepare for instance Pasta and tomato sauce. When done, remove the twine and cut the roast into 2 centimetre thick slices.