This iconic, classic dish – made from beef fillet, Parmigiano Reggiano cheese and Parma ham – is the pride of Parma. High-quality ingredients and perfect cooking are the key to getting this dish right.
Ingredients (serves 10 – 12):
900g beef fillet
6 large slices Parma ham
120g Parmigiano Reggiano cheese shavings
2 sprigs rosemary
2 cloves garlic
salt and pepper
extra virgin olive oil and butter (melted)
150ml Lambrusco
50ml Marsala
Butterfly the fillet (you can ask the butcher to do this for you if you are unsure how). Lightly tenderise the fillet with a tenderiser and season with salt and pepper. Lay the slices of ham on top, leaving 1cm free at the edge of the meat. Cover the ham with the Parmigiano Reggiano shavings (and truffle if you wish). Roll up the meat and tie firmly with kitchen twine or netting. Season the roll with salt and pepper. In a frying pan, fry the oil, clarified butter, fresh rosemary and the garlic cloves. Sear the roll on all sides over a high heat, turning often to achieve a nice golden colour. Simmer with the Lambrusco and Marsala, remove the garlic and rosemary and continue to cook (with the frying pan uncovered) for 25 – 30 minutes. Remove the fillet from the pan, retaining the cooking juices which will then be heated and used to baste the meat. Remove the twine from the fillet and cut the fillet into pieces. Heat and reduce the cooking juices and serve with the pieces of fillet.
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