Saltimbocca
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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.
Saltimbocca alla Romana cooking.jpg)
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
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Wikimedia Commons has media related to Saltimbocca. |
- How to prepare Saltimbocca alla Romana VIDEO
- Saltimbocca alla Romana A very popular Italian meat dish.
This article is issued from Wikipedia - version of the 9/21/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.