makes
24
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
24
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
If you find yourself at a street food event in southern Puglia, you will probably find bombette, or 'little bombs', so called because of their typical shape. Layers of thinly sliced marbled pork neck are stuffed with a piece of medium- aged sheep's milk cheese (typically canestrato Pugliese but you can use a pecorino sardo or caciocavallo), skewered and roasted over hot coals.
Ingredients
- 500 g (1 lb 2 oz) pork neck or shoulder, cut into 24 thin steaks
- 150 g (5½ oz) mild pancetta, thinly sliced
- 100 g (3½ oz) pecorino sardo, sliced
- handful parsley leaves
- extra-virgin olive oil, for brushing
Prepare four wooden skewers by soaking them in cold water for 30 minutes.
Instructions
Preheat the oven to 200°C (400°F).
Using the side of a hand-held meat tenderiser, pound the pork steaks until they are 2–3 mm (1/8 in) thick. Cut into 10 cm x 15 cm (4 in x 6 in) rectangles and season with salt and pepper. Place a slice of pancetta, a slice of cheese and a few parsley leaves on each rectangle of pork, then roll up and secure with a toothpick. Repeat with the remaining ingredients.
Preheat a grill (broiler) or barbecue to high.
Thread six bombette onto a wooden skewer and brush lightly with olive oil. Bake for about 15 minutes, turning every 5 minutes so the bombette cook evenly, and brushing with a bit more olive oil if they look dry. Transfer to a grill or barbecue and cook briefly to slightly char the bombette.
Remove the bombette from the skewers and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you find yourself at a street food event in southern Puglia, you will probably find bombette, or 'little bombs', so called because of their typical shape. Layers of thinly sliced marbled pork neck are stuffed with a piece of medium- aged sheep's milk cheese (typically canestrato Pugliese but you can use a pecorino sardo or caciocavallo), skewered and roasted over hot coals.
