📝 About This Recipe
Hailing from the butcher shops of Martina Franca in Puglia, Bombette are 'little bombs' of succulent pork neck wrapped around a savory heart of cheese and cured meat. Traditionally roasted over charcoal in 'fornelli pronti' (ready ovens), these skewers offer a smoky, melt-in-your-mouth experience that defines Italian street food culture. The combination of molten Caciocavallo cheese and salty pancetta creates a flavor explosion that is both rustic and incredibly refined.
🥗 Ingredients
The Meat Wrap
- 600 grams Pork Neck (Capocollo) (sliced very thin, about 2-3mm)
- 12-15 slices Tesa or Sweet Pancetta (paper-thin slices to match the number of pork pieces)
The Flavorful Filling
- 150 grams Caciocavallo Silano Cheese (semi-aged, cut into small batons or cubes)
- 1 clove Garlic (very finely minced)
- 1 bunch Fresh Flat-Leaf Parsley (finely chopped)
- 30 grams Pecorino Romano (finely grated)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Fine Sea Salt (use sparingly as cheese and pancetta are salty)
For Assembly and Cooking
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 teaspoon Dried Oregano (Mediterranean variety)
- 8-10 pieces Wooden Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Begin by preparing the pork neck. Place the thin slices between two sheets of parchment paper and gently pound them with a meat mallet until they are uniform and very thin, being careful not to tear the fibers.
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2
Prepare the herb mixture by combining the finely chopped parsley, minced garlic, and grated Pecorino Romano in a small bowl.
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3
Cut the Caciocavallo cheese into small rectangular batons, roughly 2cm long and 1cm thick, ensuring you have one for each slice of meat.
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4
Lay a slice of the pounded pork neck flat on your work surface. Lightly season with a tiny pinch of salt and a generous amount of cracked black pepper.
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5
Place a slice of pancetta on top of the pork slice, aligning it with the edges.
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6
Spread a teaspoon of the parsley and Pecorino mixture over the center of the pancetta.
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7
Place a baton of Caciocavallo at one end of the meat slice.
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8
Tuck in the sides of the meat slightly to prevent the cheese from leaking, then roll the slice tightly around the cheese to create a small, compact bundle (the 'bombetta').
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9
Thread 3 to 4 bombette onto each soaked wooden skewer, piercing them through the seam to ensure they stay closed during cooking.
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10
Lightly brush the outside of the skewers with extra virgin olive oil and sprinkle with a touch of dried oregano.
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11
Preheat your grill to medium-high heat, or prepare a cast-iron grill pan until it is smoking hot.
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12
Place the skewers on the heat. Grill for about 4-5 minutes per side, turning them frequently to ensure an even brown crust and to prevent the cheese from escaping.
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13
The bombette are ready when the pork is golden-brown and slightly charred on the edges, and the cheese inside feels soft and molten.
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14
Remove from the heat and let them rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use pork neck (capocollo) as the fat marbling is essential for keeping the meat moist during high-heat grilling. If you cannot find Caciocavallo, a sharp Provolone or a semi-aged Gouda makes an excellent substitute. Ensure the skewers are soaked in water for at least 30 minutes to prevent them from burning on the grill. Avoid over-salting the meat, as the pancetta and Pecorino provide a significant amount of sodium naturally. For an authentic 'Martina Franca' touch, add a tiny pinch of cinnamon to the parsley stuffing for a subtle, warming aroma.
🍽️ Serving Suggestions
Serve hot inside a crusty 'rosetta' or 'puccia' bread roll to catch all the melting cheese and juices. Pair with a glass of robust Primitivo di Manduria or a chilled Negroamaro rosato. Accompany with a side of grilled Mediterranean vegetables like peppers and zucchini. Provide a simple side of lemon wedges; a squeeze of citrus cuts through the richness of the pork and cheese perfectly. A dollop of spicy caramelized onion jam on the side adds a wonderful sweet-and-savory contrast.