SALTIMBOCCA : Escalope de veau au vin blanc, jambon de Parme, sauge avec pommes de terre sautées au romarin, mesclun
€27
Sentimi · Nice
Nutrition
550 kcalper portion of about 400 g
- Protein38 g
- Fat32 g
- Carbohydrates28 g
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thinly sliced veal topped with prosciutto and sage, cooked in white wine.
- Cuisine
- Italian (Roman)
- Origin
- Rome, Italy
Typical ingredients
- veal
- white wine
- parma ham
- sage
- potatoes
- rosemary
History
Traditionally associated with Roman cuisine, this dish features veal cutlets seasoned with salt and sage.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.