Rosa di Parma Recipe
Roast Rosa di Parma. Calling it simple downplays the deliciousness of its content, rich in history and tradition.
Nothing is simple about this roast, not for its preparation, but for the years of repetition and innovation, of ancient gestures and respected rituals…
An important roast, consistent with the strong and jovial taste of a land rich in content.
It keeps pace, in its simple make, with its aromatic and structured taste.
It should be eaten hot, with its sauce, but I assure you that sliced thinly, and served cold, with a light sprinkle of good balsamic vinegar… Will do honor to any table!
Get yourself a single slice of tender veal leg, not thicker than three-quarters of an inch… You could also use a good fillet slice, or pork leg… You can indulge… But do not go beyond these meats… The result would lose the Emiliano charm
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Veal, Parmesan, Parma ham…
- 1.75 lbs veal (A slice of leg to be rolled)
- 7 oz DOP Parma ham (sliced not too thick)
- 200 Parmesan (In flakes)
- 1/2 cup cooking cream
- to taste salt
- to taste olive oil
Tools
Oval pot for cooking
Steps
-
Lay your beautiful slice of meat on the table, leaving its paper underneath to better manage your movements; make a layer with half the ham covering all parts
You can now spread the Parmesan flakes over the entire surface
To complete the work, place the second layer of ham; do not salt, you would end up with a salty roast!
With the help of the paper underneath, start rolling the roulade; tightly and tie well!
Brown over high heat in a little oil, in a large pot, to better turn the roulade. You need to make all parts a nice dark hazelnut color. Cook on low heat, turning often, on all sides, salting, not too much. After about 40 minutes, remove from the pot and pour the cream into the sauce; mix well and set aside; it will accompany the Rosa di Parma
Before serving, slice your fragrant roulade, and drizzle it with sauce.
Serve it with a fresh salad, cooked apples, or a light puree.
If you prefer, you can also serve it cold, sliced thinly, as an appetizer; I guarantee it will be a hit!
It’s preferable not to freeze; the presence of ham doesn’t favor this type of preservation, but it keeps well for two days in the refrigerator.
