Bombette pugliesi

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Today we are going on a culinary journey to Puglia to discover the delicious "Bombette Pugliesi". These Apulian roulades are not only super easy to prepare, but also a real taste sensation.

Vorbereitungszeit10

Zubereitungszeit30

Gesamtzeit40

Gericht: Meat

Portionen: servings

Kalorien: 640kcal

Autor: Jessica Grillo

Cost: low

Kochutensilien

Casserole dish

Zutaten

8 slices pork neck
8 slices bacon
80 g caciocavallo cheese
2 cloves garlic
olive oil extra virgin
salt to taste
pepper to taste
parsley to taste

US Customary - Metric

Anleitungen

First preheat the static oven to 200°C/390°F.
Meanwhile, pound the pork neck slices as thin as possible with a meat mallet.
8 slices pork neck
Cut the caciocavallo cheese into thin strips with a cheese slicer. Coarsely chop the parsley. Peel the garlic and chop it as well.
80 g caciocavallo cheese, 2 cloves garlic
Next, top each pork neck with a slice of bacon and a few strips of cheese.
8 slices bacon
Spread some of the chopped parsley and garlic evenly on top and season with freshly ground pepper.
Now roll up the slices into roulades and fix them with a toothpick.
Grease a casserole dish with a good drizzle of olive oil and place the roulades in it. Then brush each bombette with olive oil and salt to taste.
Now place the pan on the middle shelf of the preheated oven and bake for about 25 to 30 minutes. For a crispier crust, switch to the grill function for the last 5 minutes or move the tray to a higher setting.
Remove the baked bombette ultimately and serve immediately hot.
Buon appetito!

Notizen

As a side dish for the bombette, our delicious Parmesan potatoes are particularly well suited. Since baking time and temperature are identical for both, you can put them directly into the baking dish.

Nährwerte