Saltimbocca
 Saltimbocca (cooked) | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Rome |
| Main ingredients | Veal, prosciutto, sage |
Saltimbocca (UK: /ˌsæltɪmˈbɒkə, -ˈboʊkə/, US: /ˌsɔːl-/, Italian: [ˌsaltimˈbokka]; lit. '[it] jump[s] in the mouth') is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped (lined) with prosciutto and sage and then marinated in wine, oil or salt water, depending on the region or one's own taste.
The original version of this dish is saltimbocca alla romana (lit. 'Roman-style saltimbocca'),[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 variation replaces the veal with chicken or pork.[2][3]
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Saltimbocca alla romana cooking
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Saltimbocca (cooked)
See also
[edit]
References
[edit]- ^ Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, Professional Cooking for Canadian Chefs (Hoboken: John Wiley & Sons, 2006), p. 348
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Further reading
[edit]- Il nuovo cucchiaio d'argento, 5th ed. (1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.
External links
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