Saltimbocca alla romana

Place a slice of prosciutto on each piece of lamb or veal, then top with a sage leaf and secure everything in place with a toothpick. Heat a little oil in a frying pan and melt a knob of butter. When the pan is hot, brown the slices of meat and, once golden, deglaze with a tablespoon of white wine. Once the meat is cooked, remove it from the pan and add another knob of butter: this, combined with the juices released by the meat, will create an irresistible sauce to pour over the meat.
And there you have it: a dish that will melt in your mouth!