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bombette pugliesi – italian street food

bombette pugliesi - Italian street foodThe 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
1 lemon

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!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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