CookEat Recipe
Beef and Prosciutto Cake with Rosemary
One thick, finely minced beef and prosciutto cake with Parmesan and eggs, gently cooked with garlic, rosemary and a little tomato sauce.
Method
Steps
Step 1
Gather the ingredients: 500 g lean beef rump; 50 g prosciutto; 3 heaped tablespoons grated Parmesan, about 45 g; 2 eggs; 30 g butter; 2 tablespoons olive oil; 1 garlic clove, thinly sliced; Leaves from 1 small rosemary sprig; Salt and black pepper; About 150 ml plain tomato purée; A little hot water as needed.
Step 2
Mince the beef and prosciutto very finely, then pound or process to a smooth meat paste. Mix thoroughly with the Parmesan, two beaten eggs, salt and pepper. With wet hands, shape the mixture into one flat round cake about two finger-widths thick, roughly 3 cm; do not divide it into small patties.
Step 3
Heat the butter and oil in a snug shallow pan. Add the cake and scatter the sliced garlic and rosemary leaves over its top. Cook gently, loosely covered, without scorching the base. When the pan starts to look dry, add the tomato purée around the cake and a little hot water as needed.
Step 4
Simmer gently for about 25–35 minutes, spooning a little sauce over the top, until the cake is cooked through and its centre reaches at least 74°C. Add small amounts of water if the sauce becomes too thick. Transfer carefully to a warm dish, pour the pan sauce around it and cut into five portions. For the tomato-paste alternative, dilute about 1 tablespoon plain tomato paste in 150 ml water and use instead of the purée.
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