Ingredients

24 thin slices salami, preferably soppressata or Napoli

8 slices provolone cheese, cut in half

1 pound beef for scallopine, pounded thin (you should have at least 16 pieces, see Cook's Tip)

1/4 teaspoon salt

1/4 teaspoon black pepper

2 1/2 tablespoon flour

3 tablespoons olive oil

1 tablespoon butter

1/4 cup chopped onion

4 garlic cloves, thickly sliced

1/4 teaspoon red pepper flakes

1/4 teaspoon oregano

1/4 cup dry Marsala wine

1/2 cup Tomato Sauce

1/2 cup Beef Stock

1 bay leaf

2 tablespoons chopped fresh Italian parsley

Serves 4

Place 1 slice of the slice of the cheese on half ofa beef a slice. Fold the meat slice in half over the filling and secure the end with a toothpick. Repeat with the remaining beef slices. Chop the remaining salami slices and set aside. Mix the salt, pepper and flour on a plate and coat both sides of the meat rolls with the mixture, patting off any excess.

Heat 2 tablespoons of the olive oil and the butter in a large saute pan set on high heat until smoking, about 2-3 minutes. Add the meat pockets and cook for 30 minutes. Add the meat pockets and cook for 30 seconds on each side - you will need to do this in batches. Transfer the browned meat to a plate and add the remaining oil to the same pan. Add the onionm garlic, red pepper flakes, the reserved chopped salami and the oregano and cook for 1 minute, until the onion and garlic begin to brown. Stir in the Marsala and boil until reduced by half, about 1 minute. Add the tomato sauce, beef stock, bay leaf and parsley and cook for 1-2 minutes, until reduced and slightly thickened. Return the browned meat to the pan and heat for 1-2 minutes. Serve immediately.

Cook's Tip:

If you can't find beef scallopine, purchase 1 pound of beef eye of round or top sirloin. Remove any fat or gristle, then cut slices 1/2 inch thick, cutting across the grain. Place each slice of meat between 2 sheets of plastic wrap and pound, down and out from the center, until 1/4 inch thick and approximately 3 x 6 inches in size.

Wine Suggestion - Syrah