The entertaining season is just around the corner! Christmas is in 47 days and now is a good time to think about what you’ll serve at your next soirée. I have my go-to finger foods but I always incorporate a few new ones every year. And boy, do I have a humdinger of an antipasto to share with you! Bombette Pugliesi are meat rolls stuffed with cheese and herbs then grilled. It’s the street food of Puglia.
These meat bomb morsels are unbelievably delicious! From what I can gather, Puglia butchers in the 1960s began selling cooked meat directly in their shops to serve to their waiting customers. Served with a glass of local red wine, it was the perfect little snack before heading home to cook dinner. I so love how the people of the Mediterranean eat!
Because it’s street food, bombette is easy to make, easy on the pocketbook and scrumptious. Economic cuts such as pork neck or shoulder are used. Pork tenderloin is another option and will cost more.
500g pork neck or shoulder, cut into thin slices (about 20-24)
200g Coppa di Parma, thinly sliced
100g fontina or mozzarella cheese, sliced
4 tablespoons fresh parsley, minced
2 tablespoon fresh rosemary, minced
Combine fresh herbs in a small bowl. If you have a meat tenderizer, pound the pork slices if too thick (roughly 1/8 inch). Line meat up and place a slice of coppa di parma on each one. Then sprinkle herbs down the center of each piece. Top with the zest of one lemon. Place a slice of cheese at the top and roll up. Secure with a toothpick or line several up and use a skewer to help keep the shape. Heat a non-stick frying pan over medium-high heat. Brush bombette with olive oil and place in pan. Cook 5 minutes before turning over and cook a further 5 minutes. Remove pan from the heat and squeeze fresh lemon juice over the meat. Drizzle with extra-virgin olive oil. Serve immediately.
The Culinary Chase’s Note: Substitute Coppa di Parma with prosciutto or salami. Another way to cook the bombette is to preheat broiler to high and place under the grill. Enjoy!