 Saltimbocca (cooked) | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Rome |
| Main ingredients | Veal,prosciutto,sage |
Saltimbocca (UK:/ˌsæltɪmˈbɒkə,-ˈboʊkə/,US:/ˌsɔːl-/,Italian:[ˌsaltimˈbokka];lit. '[it] jump[s] in the mouth') is anItalian dish (also popular in southern Switzerland). It consists ofveal that has been wrapped (lined) withprosciutto andsage and thenmarinated inwine,oil orsalt water, depending on the region or one's own taste.
The original version of this dish issaltimbocca alla romana (lit. 'Roman-stylesaltimbocca'),[1] which consists of veal, prosciutto and sage, rolled up and cooked indrywhite wine andbutter.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.[2][3]
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