Emiliana Rose

The Rosa di Parma, or Emiliana Rose, is a refined dish typical of Emilian cuisine, especially from Parma, that encapsulates the flavors and ingredients characteristic of this region. It is a roast beef tenderloin stuffed with Parmigiano-Reggiano and prosciutto crudo di Parma. Here’s how to prepare it.

Ingredients

• 1 kg of beef tenderloin
• 150 g of grated Parmigiano-Reggiano
• 150 g of prosciutto crudo di Parma
• 1 glass of Lambrusco or other dry red wine
• 2 cloves of garlic
• Sprigs of fresh rosemary
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by marinating the beef tenderloin. In a suitable container, place the tenderloin, red wine, rosemary and garlic clove and leave to marinate for a few hours, better if overnight, in the refrigerator.
2. Open the beef tenderloin like a book (you can ask your butcher to prepare it this way or do it yourself with a sharp knife).
3. Sprinkle the inside with salt, pepper, and grate the Parmigiano-Reggiano generously.
4. Arrange the slices of prosciutto crudo di Parma over the entire surface, making sure they don’t hang over the edges of the tenderloin.
5. Roll the tenderloin tightly on itself so that the stuffing stays inside and tie the meat with kitchen twine to maintain its shape during cooking.
6. In a large pan, heat a drizzle of oil and brown the tenderloin on all sides until golden.
7. Preheat the oven to 180 °C and transfer the tenderloin to a baking dish. Pour the remaining marinade over it and bake in the oven for about 20 minutes for rare, or longer depending on the desired degree of doneness.
8. Remove from the oven, let rest for a few minutes, then remove the twine, slice and serve.

Curiosity

The Rosa di Parma is named after the shape that the tenderloin takes once cut: the red of the meat and the pink of the prosciutto recall the petals of a rose. It is a dish that highlights the DOP products typical of Parma, renowned worldwide for their quality and flavor.