Step 1

Place the broccoli in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain.

Step 2

Meanwhile, top each piece of veal with 1 sage leaf and 1 slice of pancetta. Heat 1 tablespoon of oil in a frying pan over high heat. Add the veal, pancetta-side down, and cook for 1 1/2 minutes. Turn and cook for 1 minute. Transfer to a plate and cover with foil to keep warm.

Step 3

Heat remaining oil in the pan. Add the broccoli, garlic and pine nuts and cook, stirring, for 3 minutes or until the pine nuts are golden. Transfer to a bowl.

Step 4

Add the wine to the pan and cook for 30 seconds. Add the cream and season with salt and pepper. Cook for 2 minutes or until sauce thickens.

Step 5

Divide the broccoli mixture and veal among serving plates. Pour over the sauce and serve with crusty bread.