Tacchino alla Bolognese (Turkey, Bologna Style) (Mario Batali) |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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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 |
Directions:
1. In a 12 to 14-inch saute 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.
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