ItalianApulian
Bombette Pugliesi
by Federico Fusca Chef · 332K subscribers on YouTube
Apulian bombette are thin slices of pork filled with caciocavallo cheese and parsley, rolled into small bundles, wrapped in pancetta, and baked until crispy on the outside and creamy inside.
- Cook
- 25 min
- Difficulty
- medium
Ingredients
5 items- ScameritaThin slices of pork shoulder or loin, traditional pounded thin
- Caciocavallo SemistagionatoSemi-aged caciocavallo cheese, cut into small cubes
- ParsleyFresh parsley, chopped
- Black PepperFreshly ground black pepper
- PancettaThin slices of pancetta for wrapping
Method
- Flatten the scamerita (pork) slices by pounding them with a mallet.
- Place the slices on a cutting board.
- Add cubes of semi-aged caciocavallo cheese, parsley, and black pepper on each slice.
- Roll each slice tightly into a small bundle, tucking in the sides.
- Wrap each bombetta with a slice of pancetta.
- Bake at 190°C (375°F) for 25 minutes until golden and crispy.
- Serve hot.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
