Turkey, Bologna Style - {Tacchino Alla Bolognese}

By á-174942

Ingredients

• 3 tablespoons butter
• 6 turkey cutlets pounded thin
• by your butcher
• 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

In a 12- to 14-inch sauté pan, heat the butter over medium-high heat until it foams and subsides. Place the turkey cutlets in the pan and cook for 2 minutes each side, until the flesh begins to turn white.

Shave several curls of Parmigiano over each cutlet, then top each cutlet with truffle shavings, followed by a slice of prosciutto laid over the top. Sprinkle 1 or 2 tablespoons of the pecorino over the top of each.

Cook over medium heat until the cheese begins to ooze out and the flesh is cooked through, about 6 minutes. Shave fresh truffle slices over. Serve immediately.

This recipe yields 6 servings.