) (Italian: jumps in the mouth
) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal
, lined or topped with prosciutto
; 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.
The most famous version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style) (although it probably originated in Brescia) which consists of veal, prosciutto or ham, and sage, rolled-up and cooked in Marsala and butter.
- Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.
- Larousse Gastronomique, 2001 English Ed., Publisher: Hamlyn, ISBN 0-600-60235-4