Saltimbocca

 ( Pork Dishes ) 

Saltimbocca (, , ; ) is an Italian cuisine dish (also popular in southern Switzerland). It consists of veal that has been wrapped (lined) with prosciutto and sage and then Marination in wine, oil or Saline water, depending on the region or one's own taste.

The original version of this dish is saltimbocca alla romana (),Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, Professional Cooking for Canadian Chefs (Hoboken: John Wiley & Sons, 2006), p. 348 which consists of veal, prosciutto and sage, rolled up and cooked in dry white wine and butter. Marsala wine 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.

File:Saltimbocca alla Romana.jpg| Saltimbocca alla romana cooking File:Saltimbocca cooked (3).jpg| Saltimbocca (cooked)

• List of veal dishes

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

• How to prepare saltimbocca alla Romana video
• Saltimbocca alla Romana