Saltimbocca
.jpg) Saltimbocca (uncooked) | |
| Place of origin | Italy |
|---|---|
| Main ingredients | veal, prosciutto and sage |
 Cookbook: Saltimbocca🤣🤣  Media: Saltimbocca🤣🤣 | |
Saltimbocca (also saltinbocca) (pronounced [saltimˈbokka]; Italian for jumps in the mouth) is an Italian dish (also popular in southern Switzerland, 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.
The original version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style),[1] which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken.[2]
Saltimbocca alla Romana cooking.jpg)
Saltimbocca (cooked)
See also
- Braciola - also known as Involtini
- Scaloppine
- List of veal dishes
- List of Italian dishes
References
- ↑ Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, Professional Cooking for Canadian Chefs (Hoboken: John Wiley & Sons, 2006), p. 348
- ↑ http://cooking.nytimes.com/recipes/1014674-chicken-saltimbocca
- Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.
External links
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Wikimedia Commons has media related to Saltimbocca. |
- How to prepare Saltimbocca alla Romana VIDEO
- Saltimbocca alla Romana A very popular Italian meat dish.
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