The Apulian bombette are rolls originally made with horse meat and stuffed only with the local cheese, but today prepared with pork capocollo. You can easily prepare them at home too.
😋 DO YOU LIKE MY RECIPES? SUBSCRIBE ➡️ bit.ly/LaCucinadiSonia
🍳 INGREDIENTS 🍳
Capocollo of pork (12 thin slices) 360 g
Stretched bacon (12 slices) 300 g
Semi-seasoned Caciocavallo 120 g
Parsley 1 sprig
Garlic 1 clove
Salt to taste
Pepper as needed
🍳 PREPARATION 🍳
00:00 - Let's start by chopping parsley and garlic.
01:15 - Spread the capocollo slices on the work surface, tap them lightly to make them thin and sprinkle the surface with salt and pepper.
01:52 - Place a slice of pancetta (about 25 g), 10 g of caciocavallo, a little chopped garlic and parsley in the center of each capocollo slice.
02:12 - Close the bowler hat on itself, folding the longer sides of the meat inwards by 1cm, then roll up the bowler hat starting from one of the shorter sides. As you roll it up, pull it to seal it well: you'll get a roll about 5 cm long.
02:50 - Once rolled up, pierce the bowler hat with an iron skewer or toothpick.
Repeat the same operation until you run out of ingredients.
04:17 - Cook the bombette on the grill or in a preheated static oven at 200° on a lightly oiled pan for 15 minutes. Once ready, serve them immediately!
3 июн 2024
