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Bombette Pugliesi | Juicy Pork Rolls with Scamorza & Prosciutto
(0)
25 min
Quick
Gurkerl Küche
Der unwiderstehliche Streetfood-Klassiker aus Apulien: Hauchdünne Scheiben vom saftigen Schweinsschopf, gefüllt mit würzigem Scamorza, feinem Parmaschinken, Knoblauch und Petersilie. In der Pfanne scharf angebraten, mit Weißwein abgelöscht und in nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation
Cut the pork collar into approx. 8 very thin cutlets (or have the butcher slice them wafer-thin). Pound the meat slices evenly thin between two sheets of cling film using a meat mallet or a heavy pan. Lightly season with fine salt and freshly ground black pepper (be careful when salting, as the ham and cheese are already savory).
Peel and very finely chop the garlic. Wash the fresh flat-leaf parsley, shake dry, and finely chop the leaves. Cut the Scamorza into finger-thick strips, matching the width of the meat slices.
Preheat the oven to approx. 70 °C top/bottom heat to keep the finished rolls and plates warm later on.
Chef's tip
Cheese tip: Smoked Scamorza (Scamorza affumicata) gives the bombette the typically savory aroma of Apulian grill stalls. If you prefer a milder taste, opt for classic Scamorza or firm mozzarella.
Pound thin: The thinner the meat is pounded, the faster the rolls will cook through and the creamier the cheese center will melt without drying out the meat.
70 min
Under an hour
