The classic Apulian bombette recipe is mainly prepared in Apulia, especially in the Itria Valley and the Murgia of the trulli. I first tried them in Alberobello years ago when I was on vacation and fell in love with them.
I tried to gather information and found many versions. They can also be made without pancetta, using, for example, prosciutto, or without any cured meats, using just cheese.
They are also prepared with veal slices, but in this case, they turn out drier since veal is less fatty than pork. Nonetheless, they are truly fabulous.
If your meat slices are really thin, you can roll them up like bombette; otherwise, make them into rolls more or less like I did, and you’ll find they are just as good. Below, as always, I leave you more ideas for delightful meat rolls to try, and then let’s get right below the photo to discover how to prepare the Classic Apulian Bombette!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Grill
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: All seasons
Ingredients for classic Apulian bombette
- 10 slices capocollo (pork)
- 10 slices rolled pancetta
- 3.5 oz caciocavallo (semi-aged)
- to taste salt
- to taste black pepper
- 3 teaspoons parsley
- 2 tablespoons extra virgin olive oil (for pan cooking)
Tools
- 1 Meat Tenderizer steel
- 1 Baking Tray oven
Preparation of classic Apulian bombette
To tenderize the meat, I used this stainless steel meat tenderizer
To prepare the classic Apulian bombette, first pound the meat slices by placing them between two sheets of parchment paper until they are very thin.
Cut each slice into two pieces.
Place half a slice of rolled pancetta, small pieces of caciocavallo, season with salt and pepper, and generously sprinkle with fresh chopped parsley on each slice.
Now roll the bombette from the wider side towards the center to prevent the cheese from spilling out.
Then roll them up and secure with a toothpick.
If you want to grill them, you can place 5 on each skewer and cook them.
To bake them, place them on a baking tray without oil at 392°F for 25 minutes, turning the grill on to brown them on top for the last 10 minutes.
You can also cook them in a pan, in this case, heat the pan with a little extra virgin olive oil, and when it becomes hot, insert the bombette, letting them brown on one side before turning.
Once browned on all sides, lower the heat and cover the pan, cooking for at least 15 minutes, turning a couple of times, and..
ENJOY YOUR MEAL
Storage and Tips for Classic Apulian Bombette
The bombette can be stored in an airtight container for 2 days in the refrigerator.
You can freeze the bombette even raw, then let them thaw at room temperature before cooking, or freeze them once cooked and cooled, then reheat in a pan or oven.
Variations
Apulian bombette can also be prepared in sauce. You can use only cheese, avoiding the cured meats.
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