Saltimbocca
Saltimbocca alla Romana is a classic Italian dish featuring thin veal escalopes, each topped with a slice of prosciutto crudo and a fresh sage leaf, secured together with a toothpick, then sautéed in a combination of butter and olive oil, deglazed with white wine to create a flavorful sauce.[1] The name saltimbocca, translating from Italian as "jump in the mouth," alludes to the dish's quick preparation and its bold, savory taste that is said to leap onto the palate.[1] This Roman specialty traces its documented roots to the late 19th century, with the first written recipe appearing as No. 222 in Pellegrino Artusi's influential 1891 cookbook La scienza in cucina e l'arte di mangiar bene, where he described enjoying it at a Roman trattoria.[2] Although some sources suggest possible earlier origins in the northern city of Brescia, the dish is firmly associated with Lazio region's culinary tradition, particularly Rome, and has been a staple at historic establishments like Checchino dal 1887 since its founding in that year.[1][3] Supposedly centuries old in oral tradition, saltimbocca exemplifies Roman cuisine's emphasis on simplicity and high-quality ingredients, often served with sides like spinach or potatoes.[2] Preparation is straightforward and rapid, typically taking under 30 minutes: the veal is lightly pounded to about 5 mm thick, seasoned with salt and pepper, assembled with prosciutto and sage, then pan-fried briefly on both sides before the wine is added and the pan covered to finish cooking gently.[1] Key ingredients include 150-gram veal escalopes (four for a standard serving), four slices of prosciutto, four sage leaves, 80 grams of butter, 100 ml of white wine, olive oil, and minimal water for the sauce, with the prosciutto's saltiness obviating additional seasoning.[1] While traditionally made with veal, modern variations substitute chicken or pork, but the authentic version highlights the tender veal's harmony with the salty prosciutto and aromatic sage.[3]Overview
Description
Saltimbocca is a Roman-originated Italian dish consisting of thin slices of veal topped with prosciutto and sage leaves, which are secured together with toothpicks before being pan-fried.[2][4] Classified as a secondo piatto, it serves as the main protein course in the traditional structure of an Italian meal, following antipasti, primi, and often accompanied by a contorno of vegetables.[5][6] The dish offers a tender texture from the veal, complemented by the salty umami of prosciutto and the aromatic freshness of sage, yielding a harmonious and lusty flavor profile that exemplifies Roman simplicity.[4][7] In its authentic form, saltimbocca is presented flat in an escalope style rather than rolled, and the name, translating to "jump in the mouth," underscores its quick and irresistible appeal.[8][2]Etymology
The term saltimbocca originates from the Italian phrase salta in bocca, literally translating to "jumps in the mouth," a whimsical expression that evokes the dish's irresistible flavor and the urge to devour it quickly. This etymology breaks down into saltare (to jump or leap), in (in or into), and bocca (mouth), highlighting the sensory delight intended by the name.[9][10] In English pronunciation, saltimbocca is typically rendered as /ˌsæltɪmˈbɒkə/ in British English and /ˌsɔːltɪmˈbɑːkə/ in American English, reflecting adaptations of the original Italian sounds. In Italian, it is pronounced /sal timˈbɔk.ka/, with slight regional variations; in Roman dialect, it often appears as salt'im bocca, emphasizing the local colloquial flair.[11][12] The name underscores the dish's simplicity and bold taste profile, emerging in 19th-century Roman culinary circles as documented by Pellegrino Artusi in his 1891 cookbook La scienza in cucina e l'arte di mangiar bene, where he described savoring it at a Roman trattoria. This playful etymology distinguishes it from cooking techniques like saltare in padella (jump in the pan), which refers to sautéing, by shifting the "jump" metaphor from the method to the mouthwatering appeal.[13][14]History
Origins
Saltimbocca is primarily associated with Roman cuisine, where it emerged as a quick and affordable dish served in 19th-century taverns and trattorias, such as the historic Le Venete, catering to workers and locals seeking simple, flavorful meals.[2][15] The origins of saltimbocca remain controversial, with some culinary historians attributing its creation to Brescia in northern Italy as early as the 18th century, predating its adoption in Rome during the 1800s, though it is often attributed to the early 19th century in Brescia, with the first written recipe appearing in Pellegrino Artusi's 1891 cookbook.[2][15][16] A key historical reference appears in Ada Boni's 1929 cookbook La Cucina Romana, where she presents saltimbocca as a traditional Roman recipe while noting its likely importation from northern Italy, emphasizing its established place in local gastronomy by the early 20th century.[17][4] In its socioeconomic context, saltimbocca developed as an economical preparation utilizing thin veal cutlets—often scraps from butchery—and preserved prosciutto, making it accessible to working-class diners in urban settings through minimal ingredients and rapid cooking.[2][18]Historical Development
In the 19th century, saltimbocca underwent refinement in Rome, where it became standardized with the combination of veal slices topped with prosciutto and sage leaves, often secured and pan-fried in butter and white wine. This version gained prominence amid Italy's unification in 1861, as the new national identity encouraged the documentation and elevation of regional specialties in urban centers like Rome, where trattorias proliferated to serve a growing middle class and tourists. Pellegrino Artusi's seminal 1891 cookbook La Scienza in Cucina e l'Arte di Mangiar Bene played a pivotal role by including a detailed recipe for saltimbocca alla romana, based on his experience at the Roman trattoria Le Venete, helping to codify it as a cornerstone of emerging Italian culinary unity.[19][20][2] Throughout the 20th century, saltimbocca's preparation adapted to changes in ingredient availability, with wild sage foraging giving way to cultivated varieties that ensured consistent supply for home and restaurant use, while expanded Italian wine production—particularly white wines from Lazio and neighboring regions—enhanced the sauce's role in balancing the dish's richness. Artusi's work, reprinted multiple times, reinforced saltimbocca's place in post-World War II Italian culinary identity, symbolizing resilience and tradition as the nation rebuilt through familiar, comforting recipes that evoked pre-war simplicity and regional pride.[21][13][22]Preparation
Ingredients
The core ingredients of authentic saltimbocca alla Romana consist of thin veal escalopes, prosciutto crudo, and fresh sage leaves, which are assembled and cooked simply to highlight their natural flavors.[23][4] Primary Ingredients:- Veal escalopes: These are thin scallops cut from the hind leg (typically top round), pounded to about 5 mm thick for tenderness and quick cooking; high-quality, young veal is essential to prevent toughness.[24][23] For a standard recipe serving 4, use 4 slices totaling 600 g (about 150 g per serving).[1]
- Prosciutto crudo: Thinly sliced unsmoked ham, preferably from San Daniele (sweeter and less salty) or Parma, providing a balance of saltiness and fat that enhances the veal without overpowering it.[4][25] Use one slice per escalope, about 100 g total for 4 pieces.[1]
- Fresh sage leaves: Aromatic herbs that add earthy notes; use 1 medium leaf per escalope (or 4 large leaves total), selected for vibrant green color and strong fragrance.[23][26]
- Unsalted butter: Essential for sautéing to achieve a rich, golden sear; about 80 g for a standard recipe.[1][27]
- Dry white wine: Used for deglazing the pan to create a light sauce; Frascati is a traditional Roman choice, with 100 ml sufficient for 4 servings.[28][1]
- Olive oil: A small amount (about 20 ml) combined with butter for sautéing.[1]