Bombette Pugliesi | Italian "Pork Popper" Recipe
Bombette Pugliesi, or "Appulian Bombs," are like mini-pork braciole: cheese, wrapped in bacon, wrapped in a pork cutlet and grilled. They're easy and fun to make!
We've intentionally kept the ingredient amounts vague, as these are very flexible in their preparation. You can make them big or small, depending on what you want!
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- Thin, pork cutlets
- Bacon or pancetta slices
- Sharp provolone cheese (a sharp cheddar will also work)
- Fresh parsley
- Salt
- Toothpicks
- Extra virgin olive oil
- A heavy grill or cast iron pan
First, cover the pork cutlets in parchment paper and tenderize them with a mallet or rolling pin until they are as thin and flat as possible. You can trim the cutlets to any size you like; in the end they will need to be rolled up like a mini-burrito.
Place a cutlet piece out flat and lay a slice of bacon or pancetta on top of it. It's best to trim the bacon so that the cutlet overlaps it slightly which will make it easier to roll up.
Place a small chunk of cheese and a sprig or parsley on one end. Roll the cutlet up like a burrito, tucking the edges in as you go to make a solid roll. Close it by sticking toothpicks through the bombetta. Repeat until you have made all the bombette you like!
Brush a heavy cast iron pan with olive oil and bring up to high heat. Place the bombette on the pan and grill them, flipping often, until seared on all sides and cooked through. There shouldn't be any pink meat visible and keep in mind that the bacon must be cooked on the inside. Sprinkle them with a few pinches of salt as they cook.
Serve hot. Buon appetito!