Turkey, Bologna Style - {Tacchino Alla Bolognese}
By á-174942
Rate this recipe
0/5
(0 Votes)
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
Details
Servings 6
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.
You'll also love
- Sausage And Grapes With Saba 5/5 (1 Votes)
- Veal Medallions With Mushrooms,... 0/5 (0 Votes)
- Turkey Cutlet Schnitzel 0/5 (0 Votes)
Review this recipe