Apulian Bombette
Presentation
Craving Puglia but don't have a grill lit? No problem: today I'll teach you how to make absolutely irresistible baked Bombette Pugliesi. Imagine little treasure chests of flavorful meat that, thanks to the slow and even cooking in the oven, retain all their juices while enclosing a heart of melted, fragrant cheese. It's the ideal way to bring the warmth of the Itria Valley to the table with incredible convenience, without sacrificing the golden crust that makes them legendary. Are you ready to discover how to transform an ordinary dinner into a Puglian feast?
Ingredients:
- 3 slices of pork neck
- 50g caciocavallo cheese
- 50g rolled pancetta
- half a clove of garlic
- a bunch of parsley
- olive oil
- salt
- pepper
Preparation:
1 Cut the caciocavallo into half-centimeter cubes, then 2 Finely chop the parsley and garlic. 3 Then, pound the meat slices to flatten them as much as possible without breaking them.
4 Now cut the slices in half and on top of each slice of meat 5 lay the pancetta, add a small handful of cheese and a generous pinch of parsley and garlic. 6 Fold the sides inward and begin rolling up from the top.
8 the rolls are ready, secure 7 with two toothpicks inserted crosswise into the sides and place them on a baking sheet lined with parchment paper. Add salt, pepper, and a drizzle of oil and bake at 200°C in a conventional oven for 20 minutes, then turn on the grill and let them brown for a few minutes. Once they're ready 9 remove the toothpicks with a fork and enjoy them while still warm with your favorite side dish.
Advise
- In a pan : if you want, you can also cook them in a pan over low heat for about 20 minutes.
- Storage : You can also freeze them raw and cook them a few days later.
Author:
