Saltimbocca

Saltimbocca alla romana ( Roman dialect: Salt ' in bocca "! Skip to mouth" ) is an internationally known specialty of Roman cuisine. It consists of fried veal escalope with ham and sage.

Preparation

To prepare small, about 0.5 inches thin cutlets are beaten and with a slice of prosciutto (eg Parma ham ) and a sage leaf occupied. In some recipes they are folded or rolled, so that the ham is in the inside. Then the chips are fried in butter, deglazed with wine and cooked to an end. They are served along with the possibly with some butter assembled the meat juices.

1962 was agreed and accepted " official" Saltimbocca alla romana recipe for the only for a main dish of Italian cuisine from Italian Chefs Association Federazione Italiana Cuochi.