Meat rolls from Marche
Scaloppine ripiene marchigiana
Some people claim that each region in Italy has its own local recipe for preparing meat rolls, and I have certainly come across a few. This is the recipe for meat rolls from Le Marche as indicated by the use of the characteristic Ciauscolo salami which has a soft texture and a lightly smoky flavor spiced up with garlic and juniper.
If you are not in central Italy, these sausages can be hard to find, so I sometimes use similar soft salami spreads or very finely chopped pancetta, mortadella and sausage ends as a substitute. According to my tastes this works quite fine.
The recipe calls for veal scallops, which are very lean and thin boneless slices taken from different muscles in the leg. It does not have to be the best quality meat, as long as the slices are thinly cut. That way the meat invariably becomes very tender very fast.
Ingredients
300 g very thinly sliced beef or veal
150 g Ciauscolo/soft salami
80 g cured ham
2 tbsp grated parmesan
Fresh sage, salt, pepper and olive oil
Flour
1 clove of garlic
1 tbsp tomato paste
200 ml red wine
Preparation
Mix sausage meat with cheese, chopped sage, salt and pepper
Place a slice of ham on each slice of meat and roll it around a spoonful of sausage mixture
Fix each roll with a toothpick
Dip the rolls in flour, shake off any excess and fry them in hot olive oil
Remove the rolls from the saucepan, while you prepare the sauce
Pour red wine into the saucepan and let it boil vigorously while you keep stirring
Turn down the heat and add with tomato paste, crushed garlic, salt and pepper to taste
Return the rolls to the sauce and let them simmer for 15-20 minutes until the sauce it thick and the meat is very tender.
Meat rolls from Marche can be served with chunks of nice bread to mop up the sauce.
Marche meat rolls are made with the characteristic Ciauscolo salami in the filling
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Meat rolls from Marche? They are new to me too!
Well, the recipe in itself is not particularly marchegiana:)