La Petroniana, an icon of Bolognese tradition, finds a new expression here in the version with black piglet tomahawk: a dish that combines crunchiness, succulence, and the roundness of Parmigiano cream with the noble aroma of black truffle.
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BLACK PIG PETRONIANA, PARMIGIANO REGGIANO CREAM, AND BLACK TRUFFLE
Ingredients (for one serving):
- 500 g black pig tomahawk steak
- 5 eggs
- 500 g stale bread, grated
- 500 g clarified butter
- 40 g Bettella prosciutto
- 50 g Parmigiano Reggiano cream
- 50 g grated Parmigiano Reggiano
- Black truffle – to taste
Procedure
Preparation of the meat
Cut the black pig tomahawk (about 500 g) and gently pound it until it is about 1 cm thick.
Breading
Beat the eggs in a large bowl. Dip the meat several times, making sure that the egg adheres perfectly to the entire surface. Then dip it in the breadcrumbs, pressing lightly to ensure even coverage.
Frying
Heat the clarified butter to 160°C in a large saucepan. Fry the tomahawk slowly, maintaining a constant temperature, until it is evenly browned and has a crispy crust. Drain and pat off any excess butter on paper towels.
Gratin
Place the fried meat on a baking tray. Arrange the slices of Bettella prosciutto on top, cover with grated Parmigiano Reggiano and bake at 180°C for about 5 minutes, until lightly browned.
Finishing and plating
Place the Petroniana on a warm plate. Drizzle with the Parmigiano Reggiano cream, finish with shavings or slices of fresh black truffle, and serve immediately.
