Misplaced Pages

Saltimbocca

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Italian dish

Saltimbocca
Saltimbocca (cooked)
CourseSecondo (Italian course)
Place of originItaly
Region or stateRome
Main ingredientsVeal, prosciutto, sage

Saltimbocca (UK: /ˌsæltɪmˈbɒkə, -ˈboʊkə/, US: /ˌsɔːl-/, Italian: [ˌsaltimˈbokka]; lit. ' jump 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'), 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.

  • Saltimbocca alla romana cooking Saltimbocca alla romana cooking
  • Saltimbocca (cooked) 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". The New York Times. Retrieved 6 April 2018.
  3. 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

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

External links


Stub icon

This meat-related article is a stub. You can help Misplaced Pages by expanding it.

Stub icon

This Italian cuisine–related article is a stub. You can help Misplaced Pages by expanding it.

Categories: