PARMA ROSA RECIPE RECIPES

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PARMA ROSA SAUCE RECIPE | MYRECIPES



Parma Rosa Sauce Recipe | MyRecipes image

I loved the Knorr Parma Rosa Sauce (packets) but I wanted to know how to make it from scratch. This recipe was contributed by http://heyyall.typepad.com

Provided by VictoryRider777

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

2 pounds plum tomatoes
¼ cup Olive Oil
2 teaspoons Garlic Powder
¼ cup Heavy Cream
½ cup Freshly Grated Parmesan Cheese
2 tablespoons Parsley Chopped
1 pinch Sugar
1 pinch Salt and Pepper To Taste
1 dash Cayenne Pepper
Water if needed

Steps:

  • Heat oil in a large saucepan. Add tomatoes (peeled if you prefer), salt, pepper and garlic powder. Cover and cook until the tomatoes "collapse." (About 10 minutes) Uncover and cook, stirring often, until the mixture is very smooth. Add water if needed to keep sauce from sticking to the pan. Slowly stir in the cream, then add a pinch of sugar (to cut the tartness of the tomatoes). Simmer sauce to incorporate cream. Remove from heat and stir in cheese and parsley. Stir until cheese is melted, then serve over hot pasta.

PORK TENDERLOIN "ROSA DI PARMA" RECIPE - EATINGWELL



Pork Tenderloin "Rosa di Parma" Recipe - EatingWell image

It's not unusual to find a Parmigiano-Reggiano-stuffed roasted pork tenderloin like this served at special family celebrations in the Italian province of Parma, but it's often made with beef. This version doubles down on the pork by stuffing it with prosciutto along with the cheese. You can certainly use Italian prosciutto, but consider cured American hams like La Quercia's Tamworth Prosciutto.

Provided by Bruce Aidells

Categories     Healthy Pork Recipes

Total Time 55 minutes

Number Of Ingredients 9

2 teaspoons finely chopped fresh sage
1 ½ teaspoons minced garlic
1 teaspoon finely chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon ground pepper
2 pork tenderloins (1-1 1/4 pounds each), trimmed
4 thin slices prosciutto
1 cup freshly grated Parmigiano-Reggiano cheese
3 teaspoons extra-virgin olive oil, divided

Steps:

  • Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
  • Preheat oven to 450°F.
  • Double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you'll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through (see Tip). Lay one tenderloin on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick. Repeat with the second tenderloin.
  • Cover each butterflied tenderloin with 2 prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern, then tie the roasts at 2-inch intervals with kitchen string.
  • Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until browned on all sides, 3 to 5 minutes total.
  • Transfer the pan to the oven. Roast, checking often, until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.

Nutrition Facts : Calories 175.2 calories, CarbohydrateContent 0.6 g, CholesterolContent 72.2 mg, FatContent 7.3 g, FiberContent 0.1 g, ProteinContent 25.8 g, SaturatedFatContent 2.7 g, SodiumContent 474.7 mg

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