Saltimbocca

From Wikipedia, the free encyclopedia
Saltimbocca alla Romana cooking
Saltimbocca (uncooked)
Saltimbocca (cooked)

Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. This dish is also occasionally topped with capers depending on individual taste.

A version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style) which consists of veal, prosciutto or ham, and sage, rolled-up and cooked in Marsala and butter.

See also


References

Wikimedia Commons has media related to Saltimbocca.
  • Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.

External links


This article is issued from Wikipedia. The text is available under the Creative Commons Attribution/Share Alike; additional terms may apply for the media files.