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
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.
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