The classic Rosa di Parma is made with a butterflied beef tenderloin. It is simple to make and when sliced into serving portions, presents elegantly.The Rosa is a pinwheel roast on which slices of prociutto are layered and sprinkled with parmesan cheese, fresh chopped rosemary and sage leaves, finely minced garlic, black pepper, drizzled lightly with olive oil and rolled from one end, then secured with butcher’s twine. The roast is browned stovetop then roasted in the oven to the desired degree of doneness. Because beef tenderloin is pricey resourceful cooks have made successful versions with other cuts of meat. I’ve made the roast with bottom round, and I’ve made it with pork tenderloins. I ordered a five-pound turkey breast from Quattro’s market and this evening, I’m about to make Rosa di Parma with a butterflied turkey breast. I’m going to substitute out the prosciutto with air-dried beef (bresaola.)
The basic recipe for Rosa di Parma is as follows:
For every one and a quarter pound of meat you need:
A quarter-pound of thinly sliced prosciutto
A half-cup of freshly grated Parmesan Reggiano
Chopped fresh rosemary and sage leaves
A generous clove of garlic, minced.
Salt to taste, (Go easy the prosciutto and cheese contain a lot of salt.)
Freshly ground black pepper
½ cup of white wine for deglazing the browning pan
Drizzle lightly with olive oil, roll into a pinwheel truss, brown stovetop and roast in the oven to the appropriate doneness for whatever cut of meat you have chosen to use. a meat thermometer is essential.