Saltimbocca

Meaning literally 'jumps in the mouth,' this Roman specialty delivers on its promise of immediate, irresistible flavor. Thin veal escalopes are draped with sage leaves and prosciutto di Parma, secured with a toothpick and quickly pan-fried in butter. A splash of dry white wine creates a simple pan sauce that captures all the meaty, herby essences. Quick to prepare yet deeply satisfying, it exemplifies the Italian philosophy of quality ingredients treated simply.