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.
 Saltimbocca (cooked) | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Rome |
| Main ingredients | Veal, prosciutto, sage |
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]
-
Saltimbocca alla romana cooking -
Saltimbocca (cooked)
.jpg)
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
- ^ "Chicken Saltimbocca Recipe". The New York Times. Retrieved 6 April 2018.
- ^ Food Wishes (10 November 2017). "Pork Saltimbocca – Food Wishes". Archived from the original on 2021-12-21. Retrieved 6 April 2018 – via YouTube.
Further reading
edit- Il nuovo cucchiaio d'argento, 5th ed. (1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.
External links
edit
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |