Bombette pugliesi
Ingredients
- 1 kilo 2 lbs pork collar or well marbled pork shoulder, cut into thin slices
- salt and pepper
For the filling:
- 200 g 7 oz pancetta, thinly sliced
- 200 g 7 oz caciocavallo cheese, cut into thick slices
- 2-3 cloves of garlic
- A few sprigs of fresh parsley
Instructions
- Mince the garlic and parsley with a knife or mezzaluna together until you have a rough paste. Set aside until needd.
- Take the pork slices and place a sheet of parchment or wax paper over them. Pound them gently to flatten them out, taking care not to break them up. Season them on both sides with salt and pepper.
- Now lay a slice or two of the pancetta on top of each pork slice, then a slice or two of the caciocavallo, leaving a margin on the sides. Sprinkle with some of the garlic and parsley mince.
- Tucking the sides inward, then roll each slice up tightly to form little parcels no bigger than about 5 cm (2 inches) wide.
- Skewer the parcels with a toothpick to keep them together or use a long skewer to hold several parcels together.
- Grill the bombette on all sides for about 12-15 minutes or so, until cooked through and golden brown on all sides.
- Serve right away.