What is SaltimBocca?

Saltimbocca is a Mediterranean food that came from in Italy, although it is widely consumed throughout southern Europe. The exact components and preparation for SaltimBocca vary, but the key to the bowl is to include meat such as veal, pork or chicken, and the use of prosciutto to pack it for cooking. The result is a very rich, tasty food that can be eaten as an appetizer or entry, and pair with a wide range of supplementary foods. It is produced by wrapping meat of a choice in a thin packed prosciutt, adding some sages and then marinating meat to a mixture that differs, depending on the nation where food is being prepared. Then the saltimbocca is roasted and is served with its own drips; In some regions you can also add capers.

In general, the meat is pounded to be extremely tender. Pounding also softens meat, allowing it to absorb more marinades and more drip during the cooking process. As you can imagine, SaltimBocca is by no means a low fat content and fats are partIt makes what makes the bowl so rich and fresh.

Some kind of wine is the most common basis for the marinade, while the famous SaltimBocca Alla Roman is preparing with Marsala. It is also possible to see marinades of walnut water or flavored oils. The marinade is usually maintained simple because the aim is to allow the meat flavors to pass without interruption and some marinade can be reserved to tast the pelvis after cooking, ensuring that all tasty drops are stored to dress the meat.

You can see SaltimBocca wedges as part of a complete meal, but chefs can also scare the bowl on pieces of bite size for use as an appetizer. White wines tend to pair best with saltimbocca, depending on the selected meat and food can be served in summer or winter, depending on personal taste. For a turn to traditional Saltimbocce, chefs can also play with other masses or saltimbocca whoRa is designed to serve as a cold cut.