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Rosa di Parma Meatloaf

  • 45 minutes
  • Medium
  • Second Courses
This meat dish is a symbol of the city of Parma, home of Lambrusco, Parmigiano Reggiano and prosciutto di Parma.

Ingredients: Per 4 servings

  • 1 ¼ lb beef fillet
  • 1 ¾ oz Parmigiano Reggiano cheese, sliced
  • 6 slices Prosciutto di Parma
  • 3 cloves of garlic
  • 1 sprig rosemary
  • 3 cups Lambrusco
  • 1 cup Marsala wine
  • 3 ½ oz heavy cream
  • ½ cup olive oil
  • 1 oz butter
  • salt and pepper to taste

Preparation:

Open the fillet out with a knife like a butterfly and then pound with a meat pounder, to form a large slice. Season with salt and pepper.

Cover the slice of fillet with the Prosciutto di Parma slices and Parmigiano Reggiano slivers, roll up and tie like a roast with kitchen string.
Let the fillet brown in a pan at medium heat with the butter, a drop of olive oil and the garlic.

Add the minced herbs to the fillet and let brown for a few seconds.
Add the red wine (Lambrusco) and the Marsala and let cook for about half an hour.

Remove the fillet from the casserole and set aside in a warm place; put the cream into the cooking liquid, raise the heat and reduce the sauce for a few minutes. Cut the fillet into thick slices and cover with the sauce before servin.

Food History

Lambrusco is a type of light Italian sparkling wine with a ruby red color. One of the symbols of the Emilia region, Lambrusco probably comes from a wild grape variety. In fact, the word “lambrusco” comes from the Latin terms labrum, or edge, and ruscum, or wild plant. The wine also has ancient origins, proven by the fact that both Virgil and Cato both wrote about the wine. It seems as though Lambrusco was very popular in ancient Rome.
Although we don’t have precise information about when vitis lambrusca was first cultivated, we do know that in the 3rd century Strabone confirms that, in what is now Emilia, there were huge barrels of Lambrusco, larger than homes.
During the Middle Ages, Lambrusco played a part in an interesting story. It seems as though in 1084, Contessa Matilde di Canossa was able to stop the siege of troops of Emperor Henry V who were closing in on the tower of Sorbara, thanks to the Lambrusco that was being produced in the area. The siege took place during the hot July days and, according to the legend, the soldiers started to drink the Lambrusco they found in the homes they entered in order to quench their thirst. After tasting the wine, the soldiers couldn’t resist drinking to the point of drunkenness, and allowing the Contessa and her troops to defend themselves against the siege.

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