Bombette from Puglia: the recipe for the incredible second course!
ombette are one of the most beloved specialties of southern Italy, particularly in the region of Puglia. These small rolled meat parcels are famous for their juicy texture, rich flavor, and irresistible aroma. Traditionally prepared for family gatherings and festive occasions, bombette represent the heart of Italian home cooking. With simple ingredients and careful preparation, this recipe delivers a dish that is both rustic and elegant, perfect for impressing guests or treating your family to something truly special.
### Ingredients
Six hundred grams of thinly sliced capocollo
One hundred grams of caciocavallo cheese
One hundred and twenty grams of bacon
Fresh parsley, finely chopped
Salt to taste
Olive oil as needed
### Preparation and cooking method
Begin by laying the capocollo slices on a clean work surface. If any slices are particularly thick, gently flatten them with a meat mallet or the back of a spoon. This ensures even cooking and makes the rolling process easier.
Cut the caciocavallo into small strips or cubes, making sure they are thick enough to remain creamy inside the meat but not so large that they prevent proper sealing. Chop the bacon into small pieces. In a bowl, combine the bacon, chopped parsley, and a small pinch of salt. Mix gently to distribute the flavors evenly.
Place a small portion of the bacon and parsley mixture onto each slice of capocollo, then add a few pieces of caciocavallo on top. Carefully roll the meat into tight parcels, tucking the sides inward to secure the filling. Use wooden toothpicks to hold each bombetta firmly in place.
Heat a generous drizzle of olive oil in a large pan over medium heat. Once the oil is hot, arrange the bombette in the pan with the seam side down. Allow them to brown slowly, turning occasionally so they cook evenly on all sides. The exterior should become golden and slightly crisp while the inside remains tender and juicy.
Season with salt during the final stage of cooking. Lower the heat, cover the pan, and let the bombette finish cooking gently for several minutes. This allows the cheese to melt completely and the flavors to blend into a rich, aromatic filling.
When ready, remove the toothpicks, sprinkle with fresh parsley, and serve immediately while the cheese is still soft and flowing.
### Serving suggestions
Bombette are traditionally served hot, often accompanied by roasted potatoes, grilled vegetables, or a simple green salad dressed with lemon and olive oil. They also pair beautifully with rustic bread that can absorb the delicious juices released during cooking. For a more complete meal, serve with a glass of full bodied red wine such as Primitivo or Negroamaro, both typical of Puglia.
### Why this recipe works
The success of bombette lies in the balance of textures and flavors. The capocollo provides tenderness and depth, the bacon contributes savory richness, and the caciocavallo melts into a creamy center that contrasts beautifully with the crisp exterior. Parsley adds freshness, lifting the overall profile and preventing the dish from feeling heavy.
This recipe is flexible and forgiving. You may adjust the amount of cheese or bacon according to personal taste, or add a hint of black pepper or garlic for extra character. However, the classic combination remains timeless and deeply satisfying.
### Final thoughts
Bombette from Puglia are far more than a simple meat dish. They are a celebration of Italian culinary tradition, where humble ingredients are transformed into something extraordinary through care and technique. Once you try them, they are guaranteed to become a regular favorite in your kitchen.
Enjoy your meal and the warm flavors of southern Italy.
