Recipe Roast with raw ham from on 07-03-2013 [Updated on 29-08-2018]
Hello, on this gray and rainy day I will post the recipe for this roast veal stuffed with Parma ham and flaked Parmesan cheese seasoned with a very delicate Lambrusco sauce. Despite having prepared this roast during the Christmas holidays, I postponed the publication of this recipe because the final photo did not do justice to the goodness of the dish, but then I convinced myself to leave it anyway because it is really worth trying.
Well guys, today they should mount the doors in the office, tomorrow they should come to do the finishing touches of paint and if God wants, from Monday we start working again without tools, paint cans and boxes around;) I greet you and wish you all have a good day, in the meantime I reply to some text messages, kisses; *
How to make the Parma rose
Place the slice of veal between two sheets of parchment paper and beat it with a meat grinder until you get a large slice with a thickness of 1 cm.
Spread the slices of raw ham and julienned parmesan on the meat.
Roll the meat over the filling
Tie with kitchen string and season with a pinch of salt.
Put the oil, butter, a clove of garlic and a sprig of rosemary in a saucepan, When the garlic is golden, add the roast and the pink pepper
Brown then add the boiling broth
Cover and cook over low heat with a lid for 20 minutes, Once cooked, lift the roast and put it in the heat
Add the Lambrusco wine and cream to the cooking liquid, raise the heat and let it thicken until you get a sauce
Cut the roast into slices and pour the lambrusco sauce obtained over the entire surface.Serve the roast with raw ham hot