Turkey, Bologna Style: Tacchino alla Bolognese

3 tablespoons butter
6 turkey cutlets, pounded thin by your butcher
Parmigiano-Reggiano, for shaving
1 white truffle, or black, very thinly sliced or shaved
6 slices prosciutto di Parma
1/2 cup grated young pecorino toscano

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.
Garnish with shaved fresh truffle slices and serve immediately.

Yield: 6 servings