|Place of origin||Italy|
|Main ingredients||veal, prosciutto and sage|
Saltimbocca (also saltinbocca) (pronounced [saltimˈbokka]; Italian for jumps in the mouth) is an Italian dish (also popular in southern Switzerland, Spain and Greece) 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.
The original 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. An American twist replaces the veal with chicken or pork.
- Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, Professional Cooking for Canadian Chefs (Hoboken: John Wiley & Sons, 2006), p. 348
- "Chicken Saltimbocca Recipe". nytimes.com. Retrieved 6 April 2018.
- 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.
|Wikimedia Commons has media related to Saltimbocca.|
- How to prepare Saltimbocca alla Romana VIDEO
- Saltimbocca alla Romana A very popular Italian meat dish.