Bombette Pugliesi by @federicofusca

48 min

8 servings

🍖

8 slices

Capocollo

🥓

24 slices

Fresh pancetta

🧀

200 g

Caciocavallo cheese

🌿

8 g

Parsley

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫒

15 ml

Extra virgin olive oil

  1. Preheat

    Preheat the oven to 195°C (385°F).

  2. Chop
    • fresh parsley
    • semi-aged caciocavallo cheese

    Finely chop the fresh parsley and cut the semi-aged caciocavallo cheese into 8 equal portions.

  3. Place
    • pork capocollo slices

    Place the 8 pork capocollo slices on the cutting board and gently flatten them to an even thickness.

  4. Season
    • pork capocollo slices
    • salt
    • Parsley

    Season the pork capocollo slices with the salt, black pepper, and chopped fresh parsley.

  5. Slice
    • pork capocollo slices
    • semi-aged caciocavallo cheese

    Place 1 portion of semi-aged caciocavallo cheese in the center of each seasoned pork capocollo slice.

  6. Roll
    • pork capocollo slices
    • semi-aged caciocavallo cheese

    Roll each filled pork capocollo slice into a compact parcel, enclosing the cheese completely.

  7. Wrap
    • fresh pancetta slices
    • pork capocollo slices

    Wrap each pork parcel with 3 fresh pancetta slices, overlapping the pancetta to secure the bombetta.

  8. Arrange
    • extra virgin olive oil
    • fresh pancetta slices

    Arrange the 8 wrapped bombette in the baking dish and brush them with the extra virgin olive oil.

  9. Bake
    • pork capocollo slices
    • fresh pancetta slices
    • semi-aged caciocavallo cheese

    Bake the bombette for 25 to 30 minutes at 195°C (385°F), turning them once halfway through cooking.

  10. Serve
    • semi-aged caciocavallo cheese

    Rest the baked bombette for 5 minutes before serving while the caciocavallo filling is hot and melted.

Bombette Pugliesi by @federicofusca

48 min

8 servings

🍖

8 slices

Capocollo

🥓

24 slices

Fresh pancetta

🧀

200 g

Caciocavallo cheese

🌿

8 g

Parsley

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫒

15 ml

Extra virgin olive oil

Preparation Steps

  1. Step 1/10

    Preheat the oven to 195°C (385°F).

  2. Step 2/10

    Finely chop the fresh parsley and cut the semi-aged caciocavallo cheese into 8 equal portions.

    🌿fresh parsley
    🧀semi-aged caciocavallo cheese
    🪵cutting board
    🔪chef's knife

  3. Step 3/10

    Place the 8 pork capocollo slices on the cutting board and gently flatten them to an even thickness.

    🍖pork capocollo slices
    🪵cutting board
    🔨meat mallet

  4. Step 4/10

    Season the pork capocollo slices with the salt, black pepper, and chopped fresh parsley.

    🍖pork capocollo slices
    🧂salt
    ⚫black pepper
    🌿fresh parsley
    🪵cutting board

  5. Step 5/10

    Place 1 portion of semi-aged caciocavallo cheese in the center of each seasoned pork capocollo slice.

    🍖pork capocollo slices
    🧀semi-aged caciocavallo cheese
    🪵cutting board

  6. Step 6/10

    Roll each filled pork capocollo slice into a compact parcel, enclosing the cheese completely.

    🍖pork capocollo slices
    🧀semi-aged caciocavallo cheese
    🪵cutting board

  7. Step 7/10

    Wrap each pork parcel with 3 fresh pancetta slices, overlapping the pancetta to secure the bombetta.

    🥓fresh pancetta slices
    🍖pork capocollo slices
    🪵cutting board

  8. Step 8/10

    Arrange the 8 wrapped bombette in the baking dish and brush them with the extra virgin olive oil.

    🫒extra virgin olive oil
    🥓fresh pancetta slices
    🍳baking dish
    🖌️pastry brush

  9. Step 9/10

    Bake the bombette for 25 to 30 minutes at 195°C (385°F), turning them once halfway through cooking.

    🍖pork capocollo slices
    🥓fresh pancetta slices
    🧀semi-aged caciocavallo cheese
    🍳baking dish
    🥢tongs

  10. Step 10/10

    Rest the baked bombette for 5 minutes before serving while the caciocavallo filling is hot and melted.

    🧀semi-aged caciocavallo cheese
    🍳baking dish

Composition

Ingredients

Types

Seasoning, Oil

Ingredients

Capocollo, Fresh pancetta, Caciocavallo cheese, Parsley, Salt, Pepper, Extra virgin olive oil

Notes

Capocollo (scamerita cut), Caciocavallo cheese (semi-aged), Parsley (to taste), Salt (to taste), Pepper (to taste), Extra virgin olive oil (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Low carbohydrate, Gluten-Free, Ketogenic

Calories

430 kcal

Macro nutrients

Protein: 31g, Fat: 33g, Saturated fat: 13g, Carbohydrates: 1g, Fiber: 0.2g, Sugars: 0.4g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 1.4mg, Sodium: 780mg, Potassium: 390mg

Vitamins

Vitamin A: 120µg, Vitamin C: 3mg, Vitamin B12: 1.2µg

Preparation

Time Information

Preparation

20 minutes

Cooking

28 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

cutting board, chef's knife, meat mallet, baking dish, pastry brush, tongs

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Lunch, Dinner, Family meal, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Puglia

Various

Aspect

Texture

Juicy, Tender, Creamy, Crispy

Flavors

Savory, Rich, Salty, Porky, Cheesy, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Keep at or below 4°C (40°F)), freezer : 2 months (Freeze in an airtight freezer-safe container,Freeze cooked bombette after cooling,Thaw overnight in the refrigerator before reheating)