Meat rolls from Marche - Scaloppine ripiene marchigiana

This recipe for meat rolls 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 it.

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

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.

---