Bombetta

24 Pieces. Gleaned from my recent trip to Turin for Slow Food’s conference, this dish was a ‘street food’ offering and it’s true “It’s not a party without Bombetta!” From Gail Hall
Bombetta
Bombetta

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    Thin Slices of Pork Tenderloin (about 12 oz.)

  • 2 to 4

    Slices of Prosciutto or Capicollo,cut into 24 x 1⁄4” pieces cut width wise

  • 24

    (quest fresco) 1 ⁄4’ “ x 1⁄4” Semi hard cheese (mozzarella, cheese curds,

  • Salt and Freshly Ground Pepper to taste

  • 1/4

    cup Fine Bread Crumbs

  • 1/4

    cup Finely Grated Parmesan Cheese

  • 24

    fancy Toothpicks

Directions

Pound out pork slices until paper thin. Wrap a piece of cheese in the prosciutto and place in centre of pork. Fold in sides and roll to close tightly and secure end with toothpick. In a smal bowl, mix bread crumbs and Parmesan Cheese. Coat each bombetta. Bake in 350 F oven on a prepared baking sheet for 15 to 20 minutes or until golden brown or sauté in a frying pan with a drop of olive oil on medium heat for 5 to 8 mintues. Traditionally served in a paper cone with bread at the bottom. Can be served with your favourite dipping sauce.

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