📝 About This Recipe
Originating from the butcher shops of Martina Franca in Puglia, these 'little bombs' are a masterpiece of Italian street food culture. Thinly sliced pork neck is rolled around a heart of sharp Canestrato cheese and salty pancetta, creating a succulent explosion of flavor in every bite. Traditionally roasted over charcoal, they offer a perfect balance of smoky char, melted cheese, and aromatic herbs that transport you straight to a sun-drenched Italian piazza.
🥗 Ingredients
The Meat and Filling
- 1.5 lbs Pork Neck (Capicola) (sliced very thin, about 1/8 inch thick)
- 20-24 slices Pancetta (thinly sliced, one per meat roll)
- 5 oz Canestrato Pugliese or Pecorino Romano (cut into small batons or cubes)
- 2 cloves Garlic (very finely minced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
Seasoning and Coating
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Fine Sea Salt (to taste)
- 1 teaspoon Freshly Ground Black Pepper (use a coarse grind for better texture)
- 1/2 teaspoon Dried Oregano (preferably Sicilian)
- 1/2 cup Breadcrumbs (optional, for a light crunch)
👨🍳 Instructions
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1
Prepare the pork slices by placing them between two sheets of parchment paper and gently pounding them with a meat mallet until they are uniform and very thin, but not tearing.
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2
In a small bowl, combine the finely chopped parsley, minced garlic, and black pepper to create an aromatic herb mix.
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3
Lay the pork slices flat on a clean work surface. Lightly season each slice with a tiny pinch of salt, keeping in mind that the cheese and pancetta are already salty.
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4
Place one slice of pancetta on top of each piece of pork, aligning it with the edges.
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5
Sprinkle a generous pinch of the garlic-parsley mixture over the pancetta.
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6
Place a small baton or cube of Canestrato cheese at the bottom end of each meat slice.
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7
Fold the long sides of the meat slightly inward to trap the cheese, then roll the meat up tightly from the bottom to the top to create a small, compact cylinder.
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8
Secure each roll with a wooden toothpick or thread several onto a long metal skewer (4-5 per skewer) in the traditional 'fornello' style.
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9
Lightly brush the outside of the rolls with extra virgin olive oil and, if desired, roll them in a thin layer of breadcrumbs mixed with dried oregano.
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10
Preheat your grill to medium-high heat, or if using an oven, preheat to 425°F (220°C) with the fan on (convection).
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11
If grilling, cook the bombette for about 12-15 minutes, turning them frequently so they brown evenly on all sides and the cheese just begins to ooze out.
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12
If baking, place the rolls on a wire rack over a baking sheet and cook for 15-18 minutes, finishing under the broiler for the last 2 minutes to achieve a golden-brown crust.
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13
Remove from heat and let the bombette rest for 3-5 minutes. This allows the juices to redistribute and the molten cheese to set slightly so it doesn't all run out when bitten.
💡 Chef's Tips
Ask your butcher for 'coppa' (pork neck) as it has the perfect fat-to-meat ratio to stay juicy. Do not over-salt the meat initially, as the pancetta and aged cheese provide significant salinity. Ensure the rolls are tightly sealed on the ends to prevent the cheese from leaking out entirely during cooking. If using wooden skewers or toothpicks, soak them in water for 30 minutes beforehand to prevent burning. For an extra kick, add a small piece of fresh chili pepper or a dash of red pepper flakes inside each roll.
🍽️ Serving Suggestions
Serve hot on a wooden board with a side of crusty Altamura-style bread to soak up the juices. Pair with a robust Puglian red wine like Primitivo di Manduria or Negroamaro. Accompany with 'Fave e Cicoria' (fava bean puree and sautéed chicory) for a truly authentic regional meal. A simple side of roasted potatoes with rosemary and garlic complements the smokiness perfectly. Provide lemon wedges on the side; a squeeze of fresh juice cuts through the richness of the pork and cheese.