Saltimbocca alla Romana is a classic Roman meat dish made with veal, prosciutto, and sage. Thin slices of veal are topped with a slice of prosciutto and a sage leaf, then pan-fried in butter and white wine. The name 'Saltimbocca' translates to 'jump in the mouth,' referring to the burst of flavors when you take a bite. The combination of tender veal, salty prosciutto, and aromatic sage creates a delicious and savory dish. Saltimbocca alla Romana is often served with a side of sautéed spinach or roasted potatoes.
