Saltimbocca academic version with chicken breast with Schwarzwald ham and sage leaves, flamed Chardonnay, potato puree, fresh cucumber with vinaigrette
Saltimbocca w wersji akademickiej z piersi kurczaka z szynką szwarcwaldzką i listkami szałwii, flambirowana Chardonnay, puree ziemniaczane, świeży ogórek z winegretem
PLN 42≈ €9.52
Akademia Smaków · Warsaw
Chicken with ham and sage in a Chardonnay sauce, served with puree and cucumber.
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History of the dish
Italy
- Origin
- Italy
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Saltimbocca (UK: , US: , Italian: [ˌsaltimˈbokka]; lit. '[it] jump[s] in the mouth') is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped (lined) with prosciutto and sage and then marinated in wine, oil or salt water, depending on the region or one's own taste.
Excerpt from the Wikipedia article “Saltimbocca” · version used · CC BY-SA 4.0
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Saltimbocca academic version with chicken breast with Schwarzwald ham and sage leaves, flamed Chardonnay, potato puree, fresh cucumber with vinaigrette: where else to eat it Back to the menu of Akademia Smaków