|Place of origin||Switzerland, Italy, Spain and Greece|
|Main ingredients||veal, prosciutto and sage or basil|
|Cookbook: Saltimbocca Media: Saltimbocca|
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 common American twist replaces the veal with chicken.
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. Also, sometimes the veal and prosciutto are not rolled-up but left flat.
- Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.
|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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