Bombetta
By Trix
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
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
Details
Preparation
Step 1
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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