Saltimbocca

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Saltimbocca
Saltimbocca raw (2).jpg
Saltimbocca (uncooked)
Place of originItaly
Region or stateRome
Main ingredientsveal, prosciutto and sage

Saltimbocca, also spelled saltinbocca (UK: /ˌsæltɪmˈbɒkə, -ˈbkə/, US: /ˌsɔːl-/, Italian: [ˌsaltimˈbokka]; Italian for ''[it] jump[s] in the mouth''), is an Italian dish (also popular in southern Switzerland) made of veal lined or wrapped 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 or pork.[2] [3]

See also[edit]

References[edit]

  1. ^ Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, Professional Cooking for Canadian Chefs (Hoboken: John Wiley & Sons, 2006), p. 348
  2. ^ "Chicken Saltimbocca Recipe". nytimes.com. Retrieved 6 April 2018.
  3. ^ Food Wishes (10 November 2017). "Pork Saltimbocca - Food Wishes". Retrieved 6 April 2018 – via YouTube.
  • Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.

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