Saltimbocca

Saltimbocca, also spelled saltinbocca (UK: /ˌsæltɪmˈbɒkə, -ˈboʊkə/, 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.

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

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]

  • Saltimbocca alla Romana cooking
  • Saltimbocca (cooked)

See also

References
  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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