Saltimbocca alla Toscana is a variation of the classic Saltimbocca dish that originated in Tuscany. This recipe uses thin slices of veal, which are then topped with prosciutto, sage leaves, and a slice of pecorino cheese. The meat is then pan-fried in butter and white wine, just like the other versions. The addition of the pecorino cheese gives this dish a unique and delicious flavor that is sure to please.
