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.