Saltimbocca

Saltimbocca (uncooked)

Saltimbocca (also saltinbocca) (pronounced [saltimˈbokka]; Italian for 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 or basil; 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 and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used, but is not preferred as the sweetness is too strong for the delicate veal. Also, sometimes the veal and prosciutto are not rolled-up but left flat. This causes the prosciutto to dry out during the cooking.

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  Saltimbocca alla Romana cooking

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  Saltimbocca (cooked)

See also

• Wiener Schnitzel
• Scaloppine
• List of veal dishes
• List of Italian dishes

References

• Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.

External links

Wikimedia Commons has media related to Saltimbocca.

• How to prepare Saltimbocca alla Romana VIDEO
• Saltimbocca alla Romana A very popular Italian meat dish.