-
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
Arrange the slices of meat on a work surface (1).
Cover them with a sheet of baking paper (2).
Beat them until they reach a thickness of 2 cm (3).
Place the bacon on the slices of meat (4).
Arrange the sliced caciocavallo (5).
Season with the chopped parsley (6).
Season with a pinch of salt and a pinch of pepper (7).
Roll the slices until you have many rolls (8).
Seal the rolls with wooden sticks and transfer them to a saucepan (9).
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).
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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