Rosa di Parma (Parma-style rolled fillet of beef)
Ristorante Il Rigoletto

Type of recipe: Main courses

Preparation method:

Butterfly the fillet of beef and place the sliced Parma ham and shavings of Parmesan cheese inside. Roll up the meat to close the fillet and then place it in roasting netting.

Brown the fillet in a pan with the olive oil, a clove of garlic and a sprig of rosemary. Add the Marsala wine and a glass of water and then put in the oven at 180°C for 20-30 minutes (depending on how you like your meat cooked).

Once cooked, cut the fillet into slices, at least 1cm thick, and plate up. Reduce and thicken the cooking juices and serve with the meat.

Preparation method:

Butterfly the fillet of beef and place the sliced Parma ham and shavings of Parmesan cheese inside. Roll up the meat to close the fillet and then place it in roasting netting.

Brown the fillet in a pan with the olive oil, a clove of garlic and a sprig of rosemary. Add the Marsala wine and a glass of water and then put in the oven at 180°C for 20-30 minutes (depending on how you like your meat cooked).

Once cooked, cut the fillet into slices, at least 1cm thick, and plate up. Reduce and thicken the cooking juices and serve with the meat.