Elizabeth Minchilli bombette {grilled pork} for memorial day

Bombette

While pancetta and cacio cavallo are the traditional fillings, Michele, has his own special fillings:

*The mushrooms and radicchio should be cooked first, in a pan, with oil and garlic.

If you don't have your grill going you can either cook them in a 200C/400F oven for about 30 minutes, or even in a pan on top of the stove.

1 pound/ 1/2 kilo pork neck, cut into very thin slices. You should get about 20-24 slices.
6. 5 oz/ 200 grams pancetta, sliced very thinly
3 oz / 100 grams cacio cavallo cheese
Parsley
Salt
Black pepper
toothpicks

Cut the cheese into small cubes and set aside.
Remove the parsley from the stems and set aside the leaves.
Prepare the meat by pounding each steak, using a meat pounder, until the meat is about 1/8 inch thin. Then cut each steak into 2, so that you are left with pieces measuring about 5 x 5 inch square.
To assemble:
Place one of the slices of pork on a flat surface. Season with salt and pepper. Lay a slice of pancetta on top, and then add a few cubes of cheese, followed by a few leaves of parsley. Roll up tucking the sides in so that the cheese can't melt out. Secure it with a toothpick, set aside, and repeat for the rest.
Bombette are almost always grilled, and this is most easily done by placing 3 or 4 bombette on a skewer. Grill over low to medium heat until cooked through, and browned on the outside.
Traditionally the bombette are slipped off the skewer and tipped into a paper cone, so that you can eat them while walking around. If you are preparing these for a party, it's a great idea to serve them this way as an appetizer before you get to the table. (If you are throwing a party anywhere near Cutrofiano, in Salento, Sophie's friend Michele will come by with his own grill. )

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2018/05/bombette-grilled-pork-for-memorial-day/