Saltimbocca Alla Romana

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Saltimbocca Alla Romana
Prepared schnitzel with ham and sage

Saltimbocca alla romana ("Jump into the mouth according to the Romans" or in the Roman dialect : Salt 'in bocca ! , "Jump into the mouth!") Is an internationally known specialty of Roman cuisine. It consists of fried veal escalope with ham and sage .

preparation

To prepare it, small schnitzels about 0.5 centimeters thick are beaten and topped with a slice of air-dried ham (e.g. Parma ham ) and a sage leaf . In some recipes, they are folded or rolled so that the ham lies inside. The schnitzel is then fried in butter, deglazed with wine and cooked to the end. They are served along with the possibly with some butter mounted gravy .

In 1962, the Italian cooking association Federazione Italiana Cuochi decided which preparation method for Saltimbocca alla romana as the main course was the only "officially correct" one.

Web links

Commons : Saltimbocca  - collection of images, videos and audio files
Wikibooks: Recipe for Saltimbocca alla romana

Individual evidence

  1. ↑ "Aufgetischt" - 1967 - Saltimbocca alla Romana. In: alpha-retro. Bayerischer Rundfunk, August 21, 2019, accessed on October 4, 2019 .
  2. ↑ The silver spoon - The "Bible" of Italian cuisine . Phaidon Verlag, Berlin 2006
  3. ↑ Saltimbocca-style recipes