Rosa di Parma (Prosciutto-Stuffed Pork Tenderloin)
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Photo: Heami Lee • Food Styling: Thu Buser
This sumptuous stuffed pork roast brings together three of the most iconic products from Italy’s Emilia-Romagna region: Parmigiano-Reggiano, prosciutto di Parma, and lambrusco, a fruit-forward red wine that often has a touch of effervescence. In this recipe from Academia Barilla, pork tenderloin is wrapped around a layer of cheese and cured meat before it’s seared and braised in a creamy wine sauce. Rich and elegant, this dish makes an excellent center
This sumptuous stuffed pork roast brings together three of the most iconic products from Italy’s Emilia-Romagna region: Parmigiano-Reggiano, prosciutto di Parma, and lambrusco, a fruit-forward red wine that often has a touch of effervescence. In this recipe from Academia Barilla, pork tenderloin is wrapped around a layer of cheese and cured meat before it’s seared and braised in a creamy wine sauce. Rich and elegant, this dish makes an excellent center
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