The Rose of Parna

Ingredients

  • 1 (1 1/2 to 2 pound) veal tenderloin, pounded thin
  • Salt
  • Freshly ground black pepper
  • 6 thin slices prosciutto (about 1/4 pound)
  • 12 very thin slices Parmesan
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, peeled and crushed
  • 1 sprig rosemary
  • 3 cups Lambrusco or Sangiovese wine, other dry red wine can be substituted
  • 1 cup heavy cream

Description

The Rose Of Parna

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