Apulian Bombette: the recipe of the famous Apulian street food

ingredients
  • Pork Loin
    6 slices

  • Rolled bacon
    6 slices

  • Semi-seasoned Caciocavallo


    75 grams
  • Chopped parsley
    to taste
    • 79 kcal

  • Salt and black pepper
    to taste
    • 0 kcal

Calories refer to 100 grams of product

the Puglia bowler hats I am a second course typical of Apulian cuisine, in particular from the Itria Valley. These are meat rolls – especially pork capocollo – filled with rolled pancetta, with a racy and flavorful heart of mid-seasoned caciocavallo. Rounded in shape, hence the name “bombette”, they are traditionally cooked on the grill and served as street food; alternatively, they can also be prepared in the oven, as suggested in our recipe, or in a pan with a drizzle of oil.

Golden on the outside and melt-in-the-mouth, bowler hats are the perfect treat for a family lunch or a dinner with friends, to enjoy with vegetables and a few slices of hot freshly toasted bread. You can replace the semi-seasoned caciocavallo with Apulian canestrato or pecorino romano; for best results use sliced ​​pork very fine: instead of capocollo, you can also use loin or veal.

The Bacon, as well as for the garnish, it can also be used to wrap the rolls on the outside, for an even tastier and crispier dish. Easy to make, just stuff the slices of meat, roll them up and put them in the oven for a few minutes: in an instant you will have yours save the meal, also for the schiscetta desk. Find out how to make them by following our recipe step by step.

How to prepare the Apulian bombette

Apulian Bombette

Arrange the slices of meat on a work surface (1).

Apulian Bombette

Cover them with a sheet of baking paper (2).

Apulian Bombette

Beat them until they reach a thickness of 2 cm (3).

Apulian Bombette

Place the bacon on the slices of meat (4).

Apulian Bombette

Arrange the sliced ​​caciocavallo (5).

Apulian Bombette

Season with the chopped parsley (6).

Apulian Bombette

Season with a pinch of salt and a pinch of pepper (7).

Apulian Bombette

Roll the slices until you have many rolls (8).

Apulian Bombette

Seal the rolls with wooden sticks and transfer them to a saucepan (9).

Apulian Bombette

Bake in a static oven preheated to 200 ° C for about 35-40 minutes; as soon as the bowler hats are golden, take them out of the oven (10).

Apulian Bombette

Transfer them to a serving dish and serve hot (11).

storage

The Apulian bombette can be stored in the refrigerator, in a special airtight container, for a maximum of 2 days. You can also freeze them.

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