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Saltimbocca (also saltinbocca) (; Italian for ''jumps in the mouth'') is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage or basil; 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. A version of this dish is ''saltimbocca alla Romana'' (''saltimbocca, Roman-style'') which consists of veal, prosciuto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used, but is not preferred as the sweetness is too strong for the delicate veal. Also, sometimes the veal and prosciutto are not rolled-up but left flat. This causes the prosciutto to dry out during the cooking. File:Saltimbocca alla Romana.jpg|Saltimbocca alla Romana cooking File:Saltimbocca cooked (3).jpg|Saltimbocca (cooked) == See also == * Wiener Schnitzel * Scaloppine * List of veal dishes * List of Italian dishes 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「saltimbocca」の詳細全文を読む スポンサード リンク
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