| 词条 | Saltimbocca | ||
| 释义 |
| name = Saltimbocca | image = Saltimbocca raw (2).jpg | caption = Saltimbocca (uncooked) | alternate_name = | country =Italy | region = | creator = | course = | served = | main_ingredient = veal, prosciutto and sage | variations = | calories = | other = }} Saltimbocca (also saltinbocca) ({{IPA-it|saltimˈbokka|pron}}; 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),[1] 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.[2] [3] See also{{portal|Food|Italy}}
References1. ^Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, Professional Cooking for Canadian Chefs (Hoboken: John Wiley & Sons, 2006), p. 348 2. ^{{cite web|url=http://cooking.nytimes.com/recipes/1014674-chicken-saltimbocca|title=Chicken Saltimbocca Recipe|author=|date=|website=nytimes.com|accessdate=6 April 2018}} 3. ^{{cite web|url=https://www.youtube.com/watch?v=HPefVdIO9ok|title=Pork Saltimbocca - Food Wishes|first=|last=Food Wishes|date=10 November 2017|publisher=|accessdate=6 April 2018|via=YouTube}}
External links{{Commons category|Saltimbocca}}
4 : Italian cuisine|Pork dishes|Italian chicken dishes|Veal dishes |
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