As most of the Pugliese dishes, the Bombette (Apulian braciole) were a common meal among the poorest, who used to take the fatty cuttings that nobody else wanted, to gain some strength and energy.
Now Bombette are really popular and a must-try dish for those that visit Puglia.
Every butcher in the region would sell them as traditional delicacies and some would also grill them for you, wrapping the Bombette in oiled paper, so that you can eat on the go.
- 15 thin veal or pork slices
- 15 bacon slices
- 200 gr Caciocavallo cheese
- 1 teaspoon of parsley
- Olive Oil
- Salt and pepper
- A hint of red pepper
- Finely chop the cheese, the garlic and the parsley. Put in a bowl, add salt and pepper, and mix well.
- Put the meat slices between foils of oven parchment and flat them with a meat ponder. Season to taste with salt and pepper.
- Place a slice of bacon on each meat slice and then add an equal amount of filling.
- Roll them up, ensuring that the sides are folded in so that the cheese will not come out.
- Finally seal up each bombetta with a toothpick.
- While preparing the other bombette, preheat the grill. Then cook the bombette along with some extra virgin olive oil, flipping them by each side, until they look browned.
- Serve your bombette immediately.