Pugliese Bombette by @federicofusca

45 min

8 servings

🥩

8

Scamerita (capocollo)

🥓

24 slices

Fresh pancetta

🧀

200 g

Semi-aged caciocavallo cheese

🌿

1 bunch

Parsley

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

🫒

15 ml

Extra virgin olive oil

  1. Preheat

    Preheat the oven to 190°C (374°F).

  2. Lay
    • scamerita (capocollo)

    Lay out 8 slices of scamerita (capocollo) on a cutting board.

  3. Place
    • fresh pancetta

    Place 3 slices of fresh pancetta on each slice of scamerita.

  4. Add
    • semi-aged caciocavallo cheese
    • fresh pancetta

    Add a slice of semi-aged caciocavallo cheese on top of the pancetta.

  5. Sprinkle
    • parsley
    • salt

    Sprinkle parsley, salt, and pepper over the cheese.

  6. Roll
    • fresh pancetta

    Roll up each slice of scamerita with the pancetta and cheese inside.

  7. Place
    • extra virgin olive oil

    Place the rolls on a baking tray and drizzle with extra virgin olive oil.

  8. Bake

    Bake in the preheated oven for 25-30 minutes until golden and crispy.

Pugliese Bombette by @federicofusca

45 min

8 servings

🥩

8

Scamerita (capocollo)

🥓

24 slices

Fresh pancetta

🧀

200 g

Semi-aged caciocavallo cheese

🌿

1 bunch

Parsley

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

🫒

15 ml

Extra virgin olive oil

Preparation Steps

  1. Step 1/8

    Preheat the oven to 190°C (374°F).

  2. Step 2/8

    Lay out 8 slices of scamerita (capocollo) on a cutting board.

    🥩scamerita (capocollo)
    🪵cutting board
    🔪knife

  3. Step 3/8

    Place 3 slices of fresh pancetta on each slice of scamerita.

    🥓fresh pancetta
    🪵cutting board
    🔪knife

  4. Step 4/8

    Add a slice of semi-aged caciocavallo cheese on top of the pancetta.

    🧀semi-aged caciocavallo cheese
    🪵cutting board
    🔪knife

  5. Step 5/8

    Sprinkle parsley, salt, and pepper over the cheese.

    🌿parsley
    🧂salt
    ⚫pepper
    🪵cutting board
    🔪knife

  6. Step 6/8

    Roll up each slice of scamerita with the pancetta and cheese inside.

    🪵cutting board
    🔪knife

  7. Step 7/8

    Place the rolls on a baking tray and drizzle with extra virgin olive oil.

    🫒extra virgin olive oil
    🪵cutting board
    🔪knife

  8. Step 8/8

    Bake in the preheated oven for 25-30 minutes until golden and crispy.

Composition

Ingredients

Types

Meat, Dairy, Vegetables, Spices, Condiments

Ingredients

scamerita (capocollo), fresh pancetta, semi-aged caciocavallo cheese, parsley, salt, pepper, extra virgin olive oil

Allergens

Dairy

Dietetics

Dietary regimen

Keto, Low Carb

Calories

350 kcal

Macro nutrients

Protein: 25g, Fat: 28g, Carbohydrates: 1g, Sugar: 1g, Fiber: 0.5g

Nutritional Information

Minerals

Sodium: 500mg, Calcium: 200mg, Iron: 0.5mg

Vitamins

Vitamin A: 300IU, Vitamin D: 1µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Puglia

Various

Aspect

Texture

Crunchy, Juicy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)