Saltimbocca

Saltimbocca alla romana

Saltimbocca (od wł. salta in bocca – dosł. „skocz do gęby”) – eskalopki cielęce, popularna potrawa kuchni włoskiej.

Przyrządzane z lekko rozbitego płata cielęciny (carne di vitello) oraz plasterka surowej szynki (prosciutto crudo), obłożonych liściem szałwii, zwiniętych w rulon i obsmażanych na maśle, a następnie duszonych z dodatkiem białego wytrawnego wina. Danie to uważane jest za typowe dla kuchni rzymskiej (alla romana).

Bibliografia

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