Sautéed Veal Bolognese Style

Cut the veal into thin slices, as if you were making scaloppine. Place them in a bowl and season with extra virgin olive oil, melted butter, and freshly ground pepper. Toss gently to distribute the seasoning throughout the meat, then check that each slice is evenly coated and seasoned.

Boil the potatoes in salted water until cooked through but still firm in the center. Drain without cooking them further: the flesh should be firm when cut and not fall apart. Let them cool enough to peel, then remove the skin, keeping the potatoes whole.

Cut the peeled potatoes into rounds regular and season them with the seasoning indicated for the meat. Move them carefully so as not to break them: when finished, they should be slightly shiny, but still firm. Also reduce the prosciutto into thin strips thin, so it can be distributed evenly between the layers.

Butter one baking pan ovenproof dish and arrange an orderly layer of potatoes on the bottom into roundsCover them with the strips of prosciutto, distributing them without leaving any uncovered areas. The base should be even and compact, so that the subsequent ingredients can cook evenly.

Overlay the seasoned veal slices on the ham, arranging them in as even a layer as possible. Finish with a final layer of potatoes, then distribute knobs of butter and thin slices of parmesan cheese over the surface. Parmigiano ReggianoThe coating must be uniform, to facilitate the final gratin.

Cover the baking pan with paper towels Bake at 180°C (356°F) for about 30 minutes. Keep the lid on during this first stage so the heat cooks the layers without overdrying the surface. When finished, the potatoes should be tender and the veal cooked through.

Remove the paper and continue cooking in the oven for another 10 minutes at 180°C (356°F). Leave the baking pan until the potatoes turn golden brown and a light gratin appears on the surface. Check that the Parmigiano Reggiano it should be melted and lightly colored, without burning.

Remove from the oven and immediately sprinkle thin slices of Savigno white truffle over the top. The residual heat will soften the slices and release their characteristic aroma. Serve while the surface is still warm and the gratin retains its texture.