I could live forever off of the cuisine of Parma in Emilia-Romagna. The city is home to prosciutto and parmigiano cheese, two foods that steal the show in many a recipe. Of course, there are also the times that they are the main attraction. Like when I stand in front of the open refrigerator eating slice after slice of freshly cut prosciutto. Though I guess that's less an example of prosciutto being a main ingredient than it is an example of me having no self-control. Moving on.
Rosa di Parma is a recipe where those delicious specialities of Parma previously mentioned bring the meal to a whole new level. Typically made with a beef tenderloin, the tenderloin is butterflied and pounded thin and then rolled back up with prosciutto and parmigiano. I used pork tenderloin, as suggested in the recipe I link to, below. The depth of flavor is amazing, making it shocking at how simple this recipe is and how few ingredients are used. Save this one for when you need to impress someone without feeling like actually putting in much effort.
Rosa di Parma
Adapted from Eating Well
1 lb pork tenderloin
4 slices thin cut prosciutto
1/4 cup parmigiano reggiano
1/4 cup mozzarella
1 tablespoon extra virgin olive oil
1 teaspoon garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
- Preheat the oven to 350 degrees. Prepare the pork loin by double butterflying it. Without cutting all the way through, make one cut lengthwise along the tenderloin about 1/3 of the way in from the top edge. Flip the tenderloin 180 degrees so that you will now be cutting into the side opposite where the first cut was made. Make the same kind of cut, this time cutting 2/3 of the way down from the top edge. Open the tenderoin at both cuts so that it lays flat. Using a meat tenderizer, pound to an even thickness, about 1/4 inch.
- Top the tenderloin with the slices of prosciutto, leaving a 1/2 inch border around the edge of the tenderloin. Cover the prosciutto with the mozzarella and parmigiano cheeses.
- Starting on one of the long ends, roll up the tenderloin. Place the tenderloin seam side down on a rack in a roasting pan. Tuck the ends underneath the tenderoin slightly.
- In a bowl, combine the olive oil, garlic, rosemary, thyme, salt and pepper. Brush the tenderloin with the oil mixture.
- Bake about 30-35 minutes or until pork is cooked through. Let rest 5 minutes before slicing.
Ryan's rating of Rosa di Parma - 5. I almost feel bad taking this though. With ingredients like this, it would have been hard not to get a 5. And no, there's no Dominic's rating this week. Mostly because we didn't leave him anyway. I know, we're terrible parents.
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.