Saltimbocca

Saltimbocca (uncooked)

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 substitutes the veal with chicken.^[1]

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.

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  Saltimbocca alla Romana cooking
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  Saltimbocca (cooked)

See also

• Braciola - also known as Involtini
• Scaloppine
• List of veal dishes
• List of Italian dishes

References

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

External links

Wikimedia Commons has media related to Saltimbocca.

• How to prepare Saltimbocca alla Romana VIDEO
• Saltimbocca alla Romana A very popular Italian meat dish.