PARMA PINK FILLET
(ingredients for four people)

600 gr local beef tenderloin
50 gr Parmigiano Reggiano slithers
6 slices of P.D.O. Parma ham
3 garlic cloves
a small spring of rosemary
75 cl Parma Lambrusco
100 gr single cream
3 or 4 spoons of extra-virgin olive oil
25 gr butter
salt and pepper as needed

Open the tenderloin with a crosscut and use a meat mallet to flatten it. Put salt and pepper, cover the internal part with the Parma ham sliced thinly and with the Parmigiano Reggiano slithers. Roll it up and tie with a string or a net for food in order to remain close while cooking. Cook the oil and butter on a medium flame in a pan and when the butter is melted, brown the garlic and rosemary. Add the tenderloin and cook it for twenty minutes while steaming with the Parma Lambrusco until all sides of the filler are golden brown. Take the pan from the flame, pour the single cream in the fond, raise the flame and make the sauce thicken.

Recipe offered by the Restaurant Il Bacher – Berceto (PR)