Rosy’s cookbook

meat

Gran Duchessa Steaks

Suggested track: : Astor Piazzolla – Oblivion DUO BANDINI-CHIACCHIARETTA / chitarra e bandoneón

Ingredients for 4 persons:

• –          8 thin slices of pork “lonza”
• –          8 thin slices of Parmigiano Reggiano
• –          4 slices of Prosciutto Crudo di Parma
• –          Flour
• –          Oil and butter
• –          White wine
• –          Sage

• – Lay ½ Prosciutto slice and one parmigiano Reggiano slice on every lonza one
• Fold into half (as a closing book) and soak them into the flour on both sides
• Meanwhile, put a tablespoon of butter in the pan and let it melt with a little oil and a few sage leaves
• Put the meat into the pan and let it cook for about 5 minutes for each side; then add a spill of wine and let it cook for a couple of minutes more
• We omitted on purpose the cheese “waterfall” or the “besciamella layer” suggested in the original 1980 recipe, as the ham and parmigiano already give the meat a very solid tasteIf you want to, you can switch Prosciutto Crudo di Parma with culatello, culatta (as we did here) or with baked ham