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Bombetta

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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

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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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