Turkey Breast Bolognese Style

Name: Petto di Tacchino alla Bolognese
Cook time: 15 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 4 fette sottili di petto di tacchino 4 fette sottili di prosciutto crudo; 100 g di parmigiano grattugiato; 2 cucchiai di farina; 80 g di burro; ½ bicchiere di vino bianco secco; sale e pepe

Petto di Tacchino alla Bolognese

Turkey slices browned in butter, covered with prosciutto And Parmigiano Reggiano melted.

4 servings

Easy

Emilia Romagna

EasyEmilia Romagna

Turkey breast Bolognese is a main course Rich and satisfying, suitable for a lunch or dinner where you want to bring to the table a simple dish with a tasty topping. The meat, selected in thin and uniform slices, becomes tender thanks to cooking in butter and then deglazing with dry white wine. prosciutto adds a savoury and intense note, while the Parmigiano Reggiano, melting under the lid, creates a creamy and enveloping finish. The recipe belongs to the gastronomic tradition indicated for Emilia-Romagna. The editorial staff also points out the possibility of replacing the wine with Marsala, maintaining the fragrant character of the preparation. The result is a dish with a melting surface, an aromatic base and a tender consistency, to be served piping hot directly from the skillet.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the slices

Gently pound and flatten the turkey breast slices to make them uniform in thickness and facilitate even cooking. Then dredge them in flour, coating them in a thin, even layer; shake off the excess by lightly, as too much breading would make the bottom heavy.

Heat the butter

Melt the butter in a skillet Cook over medium heat, without letting it brown. Wait until it's completely melted and very hot: it should coat the bottom and be ready to brown the meat, maintaining a sweet, clean aroma.

Brown the turkey

Place the floured slices in the hot butter and cook them on both sides. Turn them when the surface is lightly golden and the bottom is nicely browned, avoiding overcooking. Season with salt and pepper lightly while browning, so that the seasoning is distributed over the meat.

Deglaze with wine

Pour the dry white wine into the skillet and let it evaporate over high heat. Wait for the alcohol to disperse and the liquid to reduce, leaving a fragrant, non-watery sauce on the bottom. For this nuance, you can also use Marsala, as an alternative indicated in the recipe.

Complete with ham

Cover each slice of turkey with a slice of prosciutto, arranging it without folding it excessively. Spread it on the still hot surface, so that it adheres to the meat and releases part of its flavour into the pan juices.

Add the Parmigiano Reggiano

Cover the ham with the Parmigiano Reggiano, using it sliced or grated. Distribute it evenly, so the coating melts evenly and forms a soft layer on the meat, leaving no exposed areas.

Finish cooking

15 min

Cover the skillet with the lid on and continue cooking for about a quarter of an hour. Maintain a moderate heat: the Parmigiano Reggiano It should melt and the surface should become soft, while the base should remain moist and fragrant, without drying out completely.

Chef's Tips

Cover the slices only after the wine has evaporated and distribute the Parmigiano Reggiano evenly: the lid will promote even melting without drying out the meat.