Flatten the beef steaks into thin pieces, cover them with clingfilm and then squash them with a chopping board to make them thin and even. You can also ask butchers to do this. Spread out the steaks, season them with salt and pepper, and then arrange a slice of Montasio cheese and a slice of ham on each one.
Add some sage leaves to the top. Season with salt and pepper. Fold the steaks back on themselves to enclose the cheese, ham and sage. Cover with clingfilm and squash down with the chopping board. Remove the clingfilm.
Heat the oil in a frying pan, then seal the saltimbocca and cook for 10 minutes over a medium heat, turning regularly until browned and cooked through. Drain on kitchen towel to absorb any juices and leave to stand for a few minutes.
Serve with fresh cooked pasta tossed in a little butter and garnish with fresh sprigs of sage.
If you prefer not to use beef, you can make this dish with pork escalopes or turkey escalopes.