Saltimbocca

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, but is not preferred as the sweetness is too strong for the delicate veal. Also, sometimes the veal and prosciutto are not rolled-up but left flat. This causes the prosciutto to dry out during the cooking.

See also

References

  1. ↑ http://cooking.nytimes.com/recipes/1014674-chicken-saltimbocca

External links

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