The stuffed pork neck bombette are, in the truest sense, an explosion of flavor!
A main course that’s simple to prepare but full of taste: inside I put a filling of sautéed cardoncelli mushrooms and a small piece of brie cheese; on the outside they are rolled with bacon.
The stuffed pork neck bombette prepared in this way will be a succulent main course, thanks to the bacon and cheese which partly melt during cooking, creating a delicious and flavorful sauce together with the fats from the meat and bacon.
I cooked them in an air fryer avoiding adding extra fats and I must say they turned out excellent — everyone at the table used bread to mop the plate clean.
If you have friends over for dinner I recommend preparing them; serve with a side of roast potatoes and you’ll really impress!
- Portions: 10 pieces
- Cooking methods: Air frying, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 slices of pork neck (capocollo), thinly sliced
- 5 oz of cardoncelli mushrooms
- 5 oz of brie cheese
- 10 slices of bacon
- 1 clove of garlic
- 1 bunch of parsley
- to taste salt
- to taste garlic powder
- to taste white pepper
- to taste extra virgin olive oil
Tools
If you need to buy an air fryer, I recommend the one I purchased — easy to use and functional. It has a divider for the basket that allows cooking two dishes simultaneously. This mode saves time and electricity, which is not insignificant!
- Air fryer
Steps
Clean and cut the mushrooms into small pieces.
Place a pan with extra virgin olive oil and a clove of garlic on the stove, brown gently and add the mushrooms.
Season the mushrooms with salt, white pepper and chopped parsley, let them cook for 10 minutes, adding a splash of water if necessary.
Prepare the bombette.
Make sure the meat is thin.
Sprinkle a little salt and garlic powder over the meat slices.
Place a little of the mushrooms in the center and a small piece of brie.
Roll closing well by folding the two side flaps inward.
Wrap a slice of bacon around and secure with two toothpicks.
Place a cooking paper liner in the air fryer basket, arrange the rolls on top and close.
Set the cooking temperature to 392°F for 10 minutes.
For the stuffed pork neck bombette you can use champignon mushrooms instead of cardoncelli if you can’t find them; for a lighter version you can use pork loin and speck.
