Cheese Bombette

Gladly! Cheese bombette are a simple and tasty dish, perfect for a delicious appetizer or as a light main course. Here’s the recipe for you:

Ingredients

• 500 g of ground pork meat
• 150 g of spicy provolone or another stringy cheese of your choice
• Salt and pepper to taste
• Extra virgin olive oil
• Breadcrumbs (optional)
• Aromatic herbs to taste (such as rosemary or thyme, optional)

Preparation

1. Begin by cutting the cheese into cubes of about 1 cm on each side.
2. Take some ground meat and flatten it in your hand to form a disc that is wide enough.
3. Place a cube of cheese in the center and close the meat around it, forming a sort of ball. Make sure the cheese is completely covered by the meat to prevent it from leaking out during cooking.
4. Proceed in the same way until all the meat and cheese are used up, forming bombette about the size of a walnut.
5. At this point, if you wish, you can roll the bombette in breadcrumbs mixed with a bit of finely chopped herbs for an aromatic crust on the outside.
6. Heat some extra virgin olive oil in a frying pan and once hot, cook the bombette for about 10 minutes, turning them occasionally until they are golden and crispy on the outside.
7. Ensure that the meat inside is well cooked by tasting one before serving.
8. Drain the bombette on paper towels to remove excess oil and serve them hot.

Curiosity

Bombette are a classic dish from the Apulia region, especially popular in the Itria Valley area. Traditionally they are baked in the oven or, even better, cooked over charcoal. In some variants, they are flavored with wrapped bacon or speck to add an additional layer of flavor.

Enjoy your meal!