Saltimbocca

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Saltimbocca
Saltimbocca raw (2).jpg
Saltimbocca (uncooked)
Place of origin Italy
Main ingredients veal, prosciutto and sage
Cookbook: Saltimbocca  Media: Saltimbocca

Saltimbocca (also saltinboccca) (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 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.[2]

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. ^ 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.

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