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Saltimbocca alla Romana cooking
Saltimbocca (uncooked)
Saltimbocca (cooked)

Saltimbocca (also saltinbocca) (Italian: 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; 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 version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style) which consists of veal, prosciutto or ham, and sage, rolled-up and cooked in Marsala and butter.

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