Saltimbocca alla romana

SEK 325≈ €29.56

Nonna · Gothenburg

Nutrition

≈ 360 kcal± 30% · per portion of about 172 g

Protein40 g
45%
Fat20 g
51%
Carbohydrates3.8 g
4%

of which saturates: 11 g
of which sugars: 0 g
Fibre: 0 g
Salt: 2.4 g

Vitamins and minerals, % of reference intake

Zinc 73%
Vitamin B12 61%
Potassium 36%
Vitamin B1 32%
Iron 28%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

About the dish

Thinly sliced veal escalopes topped with prosciutto and sage, then pan-fried in white wine and butter.

Cuisine: Italian (Roman)

Typical ingredients

veal
prosciutto
sage
white wine
butter

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Italy

Saltimbocca — © Alec Vuijlsteke · CC BY 2.0 · Wikimedia Commons

Origin: Italy

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

Sources: Wikidata (CC0) · Wikipedia ·

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Saltimbocca alla romana: where else to eat it Back to the menu of Nonna