Here, I'm shaving Parmigiano-Reggiano over the layer of Prosciutto di Parma that covers the flattened beef. It's then rolled up like a jelly roll, tightly trussed, and braised in wine and cognac until medium-rare.
In my family, the fat turkey of Dickens’ immortal tale, A Christmas Carol, was always the centerpiece of our Christmas dinner table, even though we’d just had turkey at Thanksgiving. Usually, my grandfather also baked a fresh ham (not the cured pink meat we think of as “ham” now, but an uncured fresh haunch of pork), an old family tradition that had been passed down for generations before him, and is carried on by my younger brother to this day. Read More