The Apulian Bombette are a second course of meat, typical of the cuisine of Puglia , in particular of the Itria Valley. A variation of the classic meat rolls , in this case slices of pork stuffed with bacon, caciocavallo, salt and pepper , with a rounded shape from which they take the name “bombette” !
According to tradition they are cooked on the grill or alternatively in the oven and are consumed as street food , they are served in food cones , accompanied by local bread! Golden and toasted on the outside, with a tasty and stringy filling they are a real treat! If you want to prepare them at home here is the Apulian Bombette Recipe with all the advice and step by step photos , delicious just like those enjoyed in Locorotondo and Cisternino !
Like every traditional recipe, there are different versions and many variations , especially regarding the filling ! In this case I give you the original recipe for Apulian Bombette, which I had the pleasure of tasting this summer in. It is a very easy preparation , just use thin slices of pork , especially capocollo , but veal is also fine , if you prefer.
You roll it out, stuff it, roll it up, a few minutes in the oven and the bombette pugliesi are ready to serve hot! an explosion of delicious flavors ! Just like the Scaloppine , Chicken in beer and Hamburgers , they are ideal to serve as a second course , save dinner or lunch ! perhaps after a plate of Brochette with turnip tops and accompanied by delicious Pettole , for an evening made in Puglia! You can prepare them well in advance , keep them raw in the fridge or freeze them ready to cook! They will be a success!
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Apulian Bombette Recipe
Apulian Bombette Recipe
Ingredients
Quantity for 7 pieces
6 – 7 slices of pork neck (or pork or veal slices)
70 g of semi-mature caciocavallo
6 – 7 slices of bacon
fresh parsley
1 clove of garlic
extra virgin olive oil
salt
pepper
How to make Apulian Bombette
First of all, beat the slices of meat so that they are flat and uniform.
Then add the slices of bacon along the surface, the Leoncavallo cut into thin slices, a handful of finely chopped parsley together with the garlic, a pinch of pepper
Finally, roll up the slices to make round rolls.
Then seal each bomb with a toothpick.
Finally, place them in an oiled baking tray, grease the surface of the rolls and sprinkle with a pinch of salt and, if you like, a little chopped parsley
Finally, cook in a very hot oven at 200° in the central part for about 15 – 20 minutes, then transfer to the upper shelf and brown for another 10 minutes:
Here are the Apulian Bombette ready ! Serve them hot!
You can store them raw or freeze them raw ready to cook!
