Apulian Bombette

Name: Apulian Bombette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Capocollo thin slices 8; Pancetta thin slices 3.5 oz; Caciocavallo cheese semi-aged 3.5 oz; Garlic 1 clove; Parsley 1 bunch; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es br fr

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Among the most beloved recipes of Apulian cuisine, alongside a dish of rice potatoes and mussels and a plate of fava beans and chicory, we certainly find bombette! These succulent meat and bacon rolls with a melty heart originated in the Itria Valley, particularly in Martina Franca, and are traditionally grilled and enjoyed as street food, skewered on long spits. We propose the oven-baked variation to obtain excellent homemade Apulian bombette! The ideal cut of meat is capocollo because it remains moist and juicy thanks to the many veins of fat. For cheese, we chose a semi-aged caciocavallo instead of the classic canestrato. Add pancetta, parsley, and garlic to the filling, and the origin of the name bombette will become clear to you... a flavor bomb that will explode in your mouth with the first bite!

Also discover these variations of meat rolls, regional and otherwise:

Chicken cacio e pepe bombette
Sicilian-style rolls
Escaped little birds
Meat and bacon rolls

INGREDIENTS
For 16 bombette: Capocollo 8 - thin slices; Pancetta 3.5 oz (100 g) - thin slices; Caciocavallo cheese 3.5 oz (100 g) - semi-aged; Garlic 1 clove; Parsley 1 bunch; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Apulian Bombette

To make the Apulian bombette, first, pound the slices of capocollo on a cutting board to make them even thinner 1, then cut them in half lengthwise 2 and set them aside for now 3.

Move on to the filling: first slice the caciocavallo 4 and then dice it 5. Finely chop the parsley together with the clove of garlic 6.

Place a slice of meat in front of you and position a slice of bacon in the center 7, then add some cheese cubes 8 and a bit of the aromatic mixture 9.

Fold the sides of the meat slice towards the center 10, then roll from the bottom to the top, making sure to tighten well to seal the filling inside 11. Secure the ends with a toothpick 12 and proceed in this way to form all the other rolls.

Transfer the bombette to a baking sheet lined with parchment paper, then season with salt 13, pepper, and a drizzle of oil. Bake in a preheated static oven at 400°F for about 20 minutes, then turn on the grill for a few minutes to make them nicely golden. Remove from the oven 14 and serve your Apulian bombette immediately 15!

Conservation

It is recommended to consume the Apulian bombette as soon as they are ready. If necessary, you can store them in the refrigerator for 2 days in an airtight container.

If you wish, you can prepare the rolls a few hours in advance by storing them in the refrigerator or freezing them raw.

Advice

If you prefer an alternative to the oven, you can cook the bombette in a pan with a drizzle of oil over low heat for about 20 minutes, turning them halfway through cooking.

For the translation of some texts, artificial intelligence tools may have been used.

Apulian Bombette

PRESENTATION

How to prepare Apulian Bombette

Conservation

Advice

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