Saltimbocca

sahl-teem-BOE-cah
Literally, "jump in the mouth," an indication of just how good this classic Roman dish is. Slices of very young milk-fed veal are topped with prosciutto and a leaf of sage (held together by a toothpick), sautéed quickly in golden butter, and deglazed with white wine or a little water. Sometimes saltimbocca are rolled into plump little bundles.