Puglian bombette my way, because in my house we don’t like garlic or parsley 🤷 so I didn’t add them, although I admit, with these two ingredients they are real “serious bombette” 😜
Try them both ways, the important thing is to use the two main ingredients: thin slices of pork neck and caciocavallo; then you can get creative as you like, they are delicious 😋
Similar recipe ⏬
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: As needed
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- Slices of pork neck (Cut very thin)
- Slices of bacon (Or cooked ham)
- Caciocavallo
- as needed salt
- as needed extra virgin olive oil
Steps
Using a meat tenderizer, make the slices of pork neck as thin as possible and lightly salted.
Fill them with slices of bacon or cooked ham and the caciocavallo cut into slices.
Fold the two long sides of the pork neck first and then the short side over themselves. You need to form a little bundle.
Place the bombette on a baking tray brushed with extra virgin olive oil and bake in the oven at 350°F for about 30 minutes.
Enjoy them hot with a fresh salad.
