Entree: Italy – Puglia – Bombette (Small Puglian rolled pork parcels stuffed with cheese and herbs, typically grilled)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 3 min

Total 30 min

Ingredients

- 12 thin pork loin or capocollo slices, approx. 2.5 oz (70 g) each
- 6 oz (170 g) caciocavallo or provolone cheese, cut into 12 matchstick pieces
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 clove garlic, minced
- 12 small toothpicks or kitchen twine
- Lemon wedges, for serving

Instructions

1. Lay the pork slices flat on a work surface and season each side lightly with salt and pepper. Mix the minced garlic and chopped parsley with a little olive oil and brush a thin layer onto each slice.
2. Place one piece of cheese at one end of each pork slice. Roll the pork tightly around the cheese to form a small parcel and secure with a toothpick or tie with kitchen twine.
3. Preheat a grill or heavy skillet to medium-high. Brush the bombette with the remaining olive oil.
4. Grill or sear the bombette, turning occasionally, until well browned on all sides and the internal temperature reaches 145°F (63°C) and cheese is melted, about 10–12 minutes total depending on thickness.
5. Transfer to a plate and let rest for 3 minutes, then remove toothpicks or twine. Serve hot with lemon wedges.