The Rose Of Parma

Recipe Ingredients

1		Veal tenderloin - (1 1/2 to 2 lbs) - pounded thin
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Thin slices prosciutto - (abt 1/4 lb)
12		Very thin slices Parmesan
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Unsalted butter
3		Garlic cloves - peeled, crushed
1 section		Rosemary
3 cups	711ml	Lambrusco or Sangiovese wine
		= (other dry red wine can be substituted)
1 cup	237ml	Heavy cream

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E29) - from the TV FOOD - NETWORK

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