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Apulian Bomblets are small rolls of pork, typical of the Valle d’Itria, in particular of Cisternino, although many claim that the first Bomblets were prepared in Fasano, in the province of Brindisi, and then spread to Cisternino (the town which most of all has made it a gastronomic icon), Alberobello, Locorotondo and Martina Franca, as well as throughout the Taranto area. The Bomblets were so called by their creator, a butcher of Fasano, because they have a round shape and contain a filling called a real explosion of flavors!
Ingredients
8 slices of capocollo
8 slices of bacon
8 thin slices of caciocavallo
cheese garlic
parsley
salt and pepper
parmesan
powdered red pepper
Method
We choose capocollo slices well infiltrated with fat. Let’s beat them, preferably with a steel meat tenderizer, to make them as thin as possible. Season each slice of meat with the pancetta, caciocavallo, chopped garlic and parsley, salt, pepper and, if necessary, parmesan and chilli pepper on top. Roll each slice of meat to create round rolls and close them with toothpicks to prevent the filling from escaping. The true recipe for bomblets involves cooking on a grill, fed with good hardwood charcoal. Cooking takes place by cooking the rolls away from the heat source: this allows the pork fat to slowly melt and blend with the filling ingredients, giving the bowler a rich and unique taste.
…enjoy your meal!
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