Saltimbocca means ‘jump in the mouth’, which I can only assume refers to the vibrant flavours of the pancetta, sage and wine. Saltimbocca are very easy to prepare and are a great example of quick-cooking at its best. You can either buy a whole piece of veal and cut it into thin slices yourself, or buy scaloppine from the butcher. Personally, I don’t like the scaloppine to be hammered so thin that there is nothing to chew on, and worse still, they dry out. Keeping them about 1 cm thick means they’ll be moist and juicy.