Chicken Cacio e Pepe Bombette

The chicken cacio e pepe bombette are a variation of the classic Apulian bombette, inspired by the famous Roman preparation of cacio e pepe pasta. Here, I offer you a version where chicken is enriched with the strong taste of pecorino cheese and the spiciness of black pepper, typical of the pasta recipe.

Ingredients

• 500 g of chicken breast
• 200 g of grated Pecorino Romano cheese
• Black pepper to taste
• Salt to taste
• Extra virgin olive oil to taste
• Garlic cloves (optional)
• Sprigs of rosemary (optional)

Preparation

1. Begin by cutting the chicken breast into slices that are not too thin, so you can roll them later.
2. Between two sheets of parchment paper, lightly flatten the slices with a meat mallet to obtain even scaloppine.
3. On each slice, sprinkle a generous pinch of grated pecorino and a good grind of black pepper.
4. Roll up the chicken slices on themselves, forming the bombette, and secure them with a toothpick to maintain their shape during cooking.
5. Heat a drizzle of oil in a pan, and if you like, add garlic cloves and rosemary sprigs to flavor the oil.
6. Cook the bombette over medium-high heat, turning them to ensure an even cook on all sides until they are well browned.
7. Towards the end of cooking, adjust the salt (be careful with the salt, as the pecorino is already salty).
8. Once cooked, remove the toothpick and serve hot.

Curiosity

Bombette are traditionally made with pork and are typical of the Apulian cuisine, especially from the Valle d’Itria area. Preparing them with chicken in cacio e pepe style is a creative way to combine flavors from different Italian traditions.

For a perfect pairing, you might want to try a white wine from Lazio, perhaps a Frascati, which with its freshness and acidity balances well the richness of the pecorino and the spiciness of the pepper.