Bombette Pugliese

A popular street food throughout Puglia, these little pork and cheese ‘bombs’ or bombette are the perfect snack with a glass of Morella ‘Mezzanotte’ Primitivo. Although small in size, these pack a punch! 

Makes 8

455 g pork shoulder, cut into 8 slices
salt and freshly ground black pepper
340 g caciocavallo cheese (see note)
½ cup chopped parsley, plus more for garnish
1½ tbsp chopped rosemary
olive oil
lemon, to serve

You'll need two metal or wooden skewers. If using thin wooden skewers, soak them in water for at least 20 minutes before use.
 
Place a slice of pork under a sheet of parchment paper on a cutting board, then flatten with a meat mallet or rolling pin until thin. Repeat until all slices have been flattened.
 
Cut the cheese into slices to fit into the pork.
 
Season a piece of the meat with salt and pepper, then layer in cheese, parsley and some rosemary. Roll the pork up so it looks like a fat cigar, then secure by threading it onto a skewer. Repeat with the rest of the slices, threading as many as you can onto one skewer before starting a new one.
 
Brush a griddle pan or barbecue with oil, heat over high, then grill the bombette until browned on all sides and cooked through. Season with salt and finish with extra parsley, then serve with a wedge of lemon. Buon appetito!
 
Note – Caciocavallo is a traditional Italian stretched curd cheese that is available from specialist retailers. Provolone makes a good substitute.