Saltimbocca literally means to "jump in the mouth" in Italian, and refers to a dish of thinly sliced veal, topped with sage and a slice of Prosciutto and sautéed in butter, then braised in Marsala wine.

Place the veal between two sheets of plastic wrap and pound with a meat mallet until it is at an even thickness. Season lightly. Cut Prosciutto slices the same size as the veal. Cover each veal piece with a slice of Prosciutto and place a sage leaf on top. Secure in place with a cocktail pick.

Heat the oil and half the butter in a large frying pan. Add the veal in batches and fry, Prosciutto up, over moderately high heat for 3 to 4 minutes, or until the veal is just cooked through. Transfer each batch onto a hot plate as it is done.

Pour off the oil from the pan and add the wine. Cook over high heat until reduced by half, scraping up the bits from the bottom of the pan. Add the remaining butter and, when it has melted, season and spoon over the veal to serve.

Saltimbocca literally means to "jump in the mouth" in Italian, and refers to a dish of thinly sliced veal, topped with sage and a slice of Prosciutto and sautéed in butter, then braised in Marsala wine. Often the meat is rolled up before cooking and secured with a toothpick. It's difficult to say where this recipe was born. Certainly Pellegrino Artusi tasted Saltimbocca in an old restaurant in Rome at the end of nineteenth century. He was told that another old restaurant prepared the same dish. It's the most authentic Italian meal in the world after spaghetti and a typical Roman dish.