By definition, the Roman specialty called "saltimbocca" - which literally means "jump mouth" (don't ask) - is a thin slice of veal sprinkled with sage, then topped with prosciutto and, usually, a brown Marsala sauce. Everybody has their own idea of how it should be done and it can be made in multiple ways... with veal, with chicken, or pork.

In this case we're using pork with prosciutto pinned to the meat, a sage leaf in between and perfectly sautéed. And some people even use the pointy side of the tenderizing mallet to pound the prosciutto into the meat before sautéing. In fact, there are probably as many versions of saltimbocca as there are Italian families.

After they're quickly sautéed to a lightly-browned crispness, they're arranged in an off-set stack with alternate layers of super-thin prosciutto, then sprinkled with grated mozzarella and drizzled with sage-flecked cream sauce.

Pork Saltimbocca pairs very well with a dish of fresh, house-mixed vegetables, which means a nice offering of the season's best. That could be zucchini, yellow squash or haricot verts. You can also add some red bell pepper to bring out some sweetness, maybe some julienne carrot for a bit of crunch. Then just steam them, drizzle them with a real light garlic butter, shake on some salt and pepper - and they're good to go.

The second side is comprised of turmeric rice pilaf - as opposed to the saffron version... it's lighter in taste and not quite as 'bitey'. And while turmeric gives you the same vibrant yellow color, it's got a more palatable appeal that bridges so many different taste profiles. With all that's going for it, there's no mystery about why we chose this rice approach.