Cheesy Meat Rolls: The Bombette Pugliesi Recipe from Italy
Meet Bombette Pugliesi, the popular Apulian street food. These small, round meat rolls packed with cheese and pancetta are a beloved delicacy from Italy’s Puglia region. Originating in the 1960s in Martina Franca, Bombette have become a staple of local cuisine and a must-try for food enthusiasts.
Like all traditional recipes, Bombette Pugliesi has many variations. The version I’m sharing with you is the recipe for these delicious cheese-stuffed meat rolls that I tasted while vacationing in Puglia. I made sure to get the recipe before leaving! Get ready to impress your guests with this irresistible Italian dish that’s sure to become a new favorite.
What are Bombette Pugliesi?
A Delectable Italian Street Food
Bombette Pugliesi are a mouthwatering example of cheesy meat rolls that have become a beloved staple of Italian street food. These small, round delicacies originate from the Puglia region of Italy, specifically the Valle d’Itria area. Typically, measuring 3-5 cm in size, these meat rolls stuffed with cheese are designed to be eaten in just two bites, making them perfect for on-the-go snacking.
A Burst of Flavor
The name “bombette” translates to “little bombs,” aptly describing the explosion of flavors you’ll experience when biting into one. These Apulian recipes combine thinly sliced pork (usually capocollo) wrapped around a savory filling of cheese, often Caciocavallo, and pancetta. The addition of herbs like parsley and garlic enhances the taste profile, creating a harmonious blend of flavors.
Cooking Methods and Variations
Traditionally, these Italian cheesy meat rolls are cooked in local butcher shops or specialty eateries called “fornelli pugliesi.” They’re typically grilled or roasted to perfection, resulting in a crispy exterior and a gooey, cheesy interior. While grilling remains the most popular method, these versatile treats can also be cooked in a skillet, baked in an oven or even simmered in tomato sauce for a unique twist on the classic preparation.
Ingredients for Bombette: Meat, Cheese and More
To create these delectable cheesy meat rolls, you’ll need a carefully curated selection of ingredients that embody the essence of Apulian cuisine. To make 12 Bombette you will need:
- 12 slices of pork neck or pork loin, cut very thin – At the heart of bombette pugliesi are thin slices of tender pork, typically capocollo or loin, which serve as the perfect vessel for the flavorful filling.
- 12 slices of pancetta or bacon – For an extra punch of flavor, pancetta is often incorporated, adding a delightful smoky note to these Italian street food favorites. Read here the difference between bacon and pancetta.
- 150 g of semi-aged Caciocavallo (5¼ oz) – The key to authentic bombette lies in the cheese. Caciocavallo, a stretched-curd cheese with a distinctive teardrop shape, is the traditional choice. Its sharp, slightly salty flavor perfectly complements the rich pork.
- Fresh parsley to taste
- 1 clove of garlic
- Salt to taste
- Ground black pepper to taste
How to Make the Traditional Bombette Pugliese Recipe
Prepare the Ingredients
To prepare Pugliese bombette, first dice the caciocavallo cheese, finely chop the parsley, and mince the garlic, removing the core.
Lay the meat slices on a cutting board and pound them with a meat mallet to thin them out. If you don’t have a mallet, flattening them with your fingers by spreading them outward works well.
Once the slices are salted and peppered, begin stuffing them with the filling, placing a slice of bacon, a cube of caciocavallo, and some parsley and garlic on each meat slice (1).
How to Roll Bombette Pugliesi
After stuffing the meat slice, you can roll it up. To close the Pugliese bombette, roll the stuffed meat slices starting from one end and folding the edges toward the center as you roll to prevent the filling from escaping during cooking (2). Once rolled, secure the meat slice with a wooden skewer (toothpick) to give it the appearance of a “little bomb” (3).
How to Cook Bombette Pugliesi
Now it’s time to cook the Pugliese bombette: learning how to cook cheesy meat rolls properly is crucial for serving noteworthy meat rolls. Pugliese bombette can be cooked at home in three ways: in sauce, pan-fried, or baked. Cooking them in sauce can be a valid alternative, but the best results are achieved when the meat rolls are pan-fried or baked until well-browned.
For the baked version, oil a baking dish large enough to hold all the bombette. Bake them in a preheated oven at 200 °C (400 °F) for about 20 minutes, and finish cooking by turning on the broiler for a few minutes until they are nicely browned.
For the pan-fried version, lightly grease a non-stick skillet and heat it over medium-high heat. Place the bombette in the skillet in a single layer and cook on both sides until browned.
Serve the Pugliese bombette piping hot to enhance the explosion of flavor.
How to Store Bombette Pugliesi
Storing your cheesy meat rolls correctly is crucial to maintain their flavor and freshness. After preparing these delicious Apulian recipes, allow the bombette pugliesi to cool completely at room temperature. Once cooled, wrap each roll individually in plastic wrap or aluminum foil. This prevents them from sticking together and helps preserve their shape.
For short-term storage, place the wrapped bombette in an airtight container and refrigerate for up to 3 days. To extend their shelf life, you can freeze these Italian street food favorites for up to 3 months. When freezing, place the individually wrapped rolls in a freezer-safe bag, removing as much air as possible before sealing. When ready to enjoy your meat rolls stuffed with cheese, thaw frozen bombette in the refrigerator overnight.
To reheat, preheat your oven to 175 °C (350 °F). Place the rolls on a baking sheet and warm for 10–15 minutes, or until heated through. Alternatively, you can grill them for 5–7 minutes, turning occasionally, to recreate that authentic Apulian street food experience.
Where to Find Bombette as Street Food in Italy
If you’re craving authentic Italian street food, look no further than the delectable bombette pugliesi. These cheesy meat rolls, a specialty of Puglia, can be found in various locations throughout the region.
Traditional Butcher Shops
For the most authentic experience, visit the “fornelli pugliesi” – traditional butcher shops in the Valle d’Itria. Here, you’ll find bombette cooked to perfection on spits or grills, filling the air with tantalizing aromas.
Food Festivals and Sagre
During local festivals and sagre (food fairs), bombette pugliesi take center stage as irresistible street snacks. Served in convenient paper cones, often accompanied by rustic bread, these Apulian recipes shine as crowd-pleasers.
Street Food Markets
Many Italian cities now host regular street food markets where you can sample regional specialties. Keep an eye out for vendors offering these savory meat rolls stuffed with cheese – they’re sure to be a hit!
Restaurants and Trattorias
While traditionally street food, many restaurants now feature bombette on their menus. This allows you to enjoy these delicious morsels in a sit-down setting, often as part of a larger meal showcasing Pugliese cuisine.
Remember, the best bombette are found in Puglia itself, particularly in towns like Martina Franca and Cisternino. So, when planning your Italian culinary adventure, be sure to include these hotspots in your itinerary!
Cheesy Meat Rolls: Bombette Pugliesi Recipe from Italy
Ingredients
- 12 slices of pork neck or pork loin cut very thin
- 12 slices of bacon or pancetta
- 150 g of semi-aged Caciocavallo
- Fresh parsley to taste
- 1 clove of garlic
- Salt to taste
- Ground black pepper to taste
Instructions
- Dice the Caciocavallo cheese, finely chop the parsley, and mince the garlic, removing the core.
- Lay the meat slices on a cutting board and pound them with a meat mallet to thin them out. If you don’t have a mallet, flattening them with your fingers by spreading them outward works well.
- Season the meat with salt and black pepper to taste.
- Placing a slice of bacon, a cube of caciocavallo, and some parsley and garlic on each meat slice.
- Roll the stuffed meat slices starting from one end and folding the edges toward the center as you roll, to prevent the filling from escaping during cooking. Once rolled, secure the meat slice with a wooden skewer (toothpick) to give it the appearance of a “bombetta.”
- Now it’s time to cook the Pugliese bombette.
OVEN VERSION
- Grease a baking dish large enough to hold all the bombette. Bake them in a preheated oven at 200 °C (400 °F) for about 20 minutes, and finish cooking by turning on the broiler for a few minutes until they are nicely browned.
SKILLET VERSION
- For the pan-fried version, lightly grease a non-stick skillet and heat it over medium-high heat. Place the bombette in the skillet in a single layer and cook on both sides until browned.
- Serve the Pugliese bombette piping hot to enhance the explosion of flavor.
