Saltimbocca translates to ‘jump in the mouth’ and it sure does! Veal saltimbocca was served at the first restaurant I worked in. I remember watching it go across the pass, the smell of the white wine emanating from the glossy sauce and steam drifting from its accompanying spring vegetable medley. This version uses a lean pork fillet instead of veal and is extra special with the addition of truffle, which is heightened by the lactic acid in the cultured butter. The sides are both excellent winter pairings.