Little Pork Bombs (Bombette Pugliesi)

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Little Pork Bombs (Bombette Pugliesi)


Ease of preparation: Easy
Yield: 8 rolls



1 pound (454 g) pork shoulder butt, cut into 8 thin slices

¾ pound (340 g) caciocavallo cheese

½ cup (120 ml) chopped parsley, plus more for garnish

2 tablespoons (30 ml) chopped rosemary

Salt, for garnish

Oil, for greasing grill




Put a slice of meat under a sheet of parchment paper on a cutting board, then pound with a meat pounder until thin. Repeat until all slices have been pounded thin.

Cut the caciocavallo into thin slices, then cut in half.

Lay a slice of pounded pork down flat, then layer with cheese, parsley, and a little bit of rosemary.

Roll the slice of pork up so it looks like a fat cigar, then secure by threading it onto a skewer. Repeat with the rest of the slices, threading as many as you can onto one skewer before starting a new one.

Brush the grill with oil, heat over high, then grill skewers, turning, until browned on all sides and cooked through.

Sprinkle with salt and parsley, then serve.

Buon appetito!

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