Tacchino alla Bolognese

By LeeBoruchow

Ingredients

• 2 tbsp extra virgin olive oil, plus more
• 2 tablespoons butter
• 6 turkey cutlets, pounded thin
• Parmigiano-Reggiano, for shaving
• 1 white truffle, or black, very thinly sliced
• 6 slices prosciutto di Parma
• 1/2 cup grated young pecorino toscano

Preparation

Step 1

Take the cutlets, season with salt, and place a slice of prosciutto, some pecorino, and a grating of truffle on top of each. Fold over like a book.

In a 12 to 14-inch saute pan, heat the butter and oil over medium-high heat until it foams and subsides. Place the turkey cutlets in the pan and cook until brown on each side. Shave parmigano on top, remove to plates. Shave truffles over the top and drizzle with great qualityextra virgin olive oil.