Bombette Pugliesi are small pork rolls from Puglia’s Valle d’Itria, especially associated with Martina Franca. Thin slices of pork are wrapped around caciocavallo cheese, seasoned, and grilled until browned and juicy.
If using wooden skewers, soak them in water for at least 30 minutes.
Place each pork slice between two sheets of parchment paper.
Pound the pork gently until each slice is approximately ⅛ inch thick.
Do not overfill the rolls, or the cheese may escape during grilling. Traditional versions use thin slices of pork filled with caciocavallo or another firm local cheese; seasonings and additional fillings vary among butcher shops throughout Puglia.
Season the pork lightly with salt and black pepper.
Combine the parsley and minced garlic in a small bowl.
Place one strip of caciocavallo near the center of each pork slice.
Sprinkle a small amount of the parsley and garlic mixture over the cheese.
Fold the sides of the pork inward over the filling.
Roll each slice tightly into a small bundle.
Secure each roll with a skewer, or thread several rolls together on longer skewers.
Brush the bombette lightly with extra-virgin olive oil.
Preheat a charcoal or gas grill to medium-high heat.
Place the bombette on the grill and cook for 10 to 15 minutes.
Turn them frequently so the pork browns evenly without burning.
Cook until the pork reaches an internal temperature of at least 145°F (63°C).
Transfer the bombette to a clean plate and let them rest for 3 minutes.
Serve immediately while the cheese is hot and melted.
