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.

Once you know how to spell it, finding a recipe online is a snap, but we’ll save you the trouble. Among the more traditional choices are Elizabeth David’s very simple saltimbocca recipe and a richer Cordon Bleu recipe that includes a little cream for the sauce.