Place the veal esacalopes between two pieces of cling film and bash lightly with a meat hammer or rolling pin to make them slightly thinner. Remove the cling film and season the veal with salt and freshly ground black pepper. Place the scamorza and sage over the veal escalopes. Place one slice of speck on top of each escalope. Roll up each piece of veal tightly, with the other ingredients inside, and secure with a cocktail stick. Heat the olive oil in a heavy-based frying pan over a medium-high heat and sear the involtini for 1-2 minutes on each side, until lightly browned. Take the pan off the heat and add the butter. Ready to serve.