Meat is the queen of Apulian gastronomic tradition. Many butcher shops turn into real kitchens where it is possible to taste fresh products directly from the counter. Among these specialties, there is one that is able to conquer the favor of everyone: Bombette Pugliesi.
They are rolls of pork neck meat stuffed with Apulian cheese, salt, pepper, garlic and parsley. They are rolled up and placed on a spit to be cooked.
They were born in the Itria Valley, more precisely in Martina Franca, when in 1980, in a butcher shop, a lady decided to cook a slice of barbecued horse meat. The result was good, but when she tried to replace the horse with pork, the outcome was definitely better. Much softer and juicier, the roulade had become very tender.
The name recalls the small size of these rolls; they never exceed 6 centimeters. Another reference is the explosion of flavors that is created in the mouth when they are tasted. The cheese combined with the meat creates a perfect balance and the grilling increases the flavor of this product.
Beat the slices of meat until they become thin.
Add the bacon, sliced caciocavallo cheese and chopped parsley, garlic, salt and pepper.
Roll up the rolls and secure with a wooden toothpick.
Bake in the oven at 180° (356 F) for 30 minutes or in a pan with a little oil for about 15 minutes.
You can prepare the rolls and freeze them while still raw so that they are ready to use when needed.
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