Saltimbocca

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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 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 proscuitto are not rolled-up but left flat. This causes the prosciutto to dry out during the cooking.

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References[edit]

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

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