Saltimbocca facts for kids

Quick facts for kids
Saltimbocca

Saltimbocca (uncooked)
Place of origin	Italy
Region or state	Rome
Main ingredients	Veal, prosciutto and sage

Saltimbocca is a yummy Italian dish. Its name means "jumps in the mouth" in Italian! It's also popular in southern Switzerland. This dish is usually made with thin slices of veal. The veal is wrapped with prosciutto (a type of ham) and fresh sage leaves. Then, it's often soaked in wine, oil, or salt water to add flavor.

What is Saltimbocca?

Saltimbocca is a classic Italian meal. It's known for its simple yet delicious ingredients. The name "saltimbocca" describes how quickly and easily it can be made. It's so tasty, it feels like it just "jumps into your mouth"!

Main Ingredients

The three main parts of Saltimbocca are:

• Veal: This is meat from a young cow. It's usually cut into very thin slices.
• Prosciutto: This is a dry-cured ham, often sliced very thin. It adds a salty, savory flavor.
• Sage: These are fresh leaves from the sage plant. They give the dish a unique, earthy taste.

How It's Made

First, a slice of prosciutto and a sage leaf are placed on top of a thin piece of veal. Sometimes, they are rolled up together. Other times, they are left flat.

Then, the meat is often soaked in a liquid. This soaking is called marinating. It helps the meat become more tender and flavorful. The liquid can be wine, oil, or even salt water.

Finally, the dish is cooked. It's usually pan-fried quickly until the veal is tender and the prosciutto is slightly crispy.

Saltimbocca alla Romana

The most famous version of this dish is called saltimbocca alla Romana. This means "saltimbocca Roman-style," because it comes from the city of Rome, Italy.

This traditional recipe uses veal, prosciutto, and sage. These ingredients are usually rolled up together. They are then cooked in dry white wine and butter. Sometimes, a different type of wine called Marsala is used instead.

Variations of the Dish

While the Roman style is classic, there are other ways to make Saltimbocca.

• Sometimes, the veal and prosciutto are not rolled up. They are simply laid flat and cooked.
• In some places, especially in America, people might use different meats. Instead of veal, they might use chicken or pork. This makes the dish a bit different but still very tasty!

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  Saltimbocca alla Romana cooking

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  Saltimbocca (cooked)