Named for the Italian region of Apulia from whence they hail, Bombette Pugliesi literally translates to Apulian small bombs, as a reflection of what they truly are – a taste explosion of flavors in very small form. Thinly sliced pork, stuffed with mortadella and cheese, this dish follows an authentic recipe from Puglia, courtesy of Terra at Eataly, LA’s go-to for genuine Italian fare.
These bombette are ideal for grilling with a side dish of seasonal vegetables or a fresh salad.
- ¾ pound Guffanti Provolone
- ¼ pound Rovagnati Mortadella
- 1 pound Pork Shoulder
- 2 tablespoons chopped Rosemary
- White Pepper
- Chopped Parsley
- Flatten the pork shoulder until they are thin slices.
- For the filling, finely dice the cheese and mix with the Rovagnati Mortadella, white pepper, and rosemary.
- Lay the slices of pork shoulder down flat, then layer with the filling. Roll the slice of pork tightly onto itself, so that the sides are folded in and that the filling will not come out. Then secure by threading it onto a skewer.
- Preheat a grill or grill pan over high heat. Grill bombette skewers, turning until browned on all sides and cooked through, 6-8 minutes.
- Sprinkle with salt and parsley, they serve.