Name: Bombette (Pork and Cheese Roll-Ups)
Cuisine: イタリアン
Ingredients: Pork collar, sliced (thinly sliced), to taste; Pancetta, to taste; Caciocavallo (or your favorite shredded cheese blend), to taste; Garlic, minced, to taste; Italian parsley, finely chopped, to taste; Salt, to taste

About "Bombette (Pork and Cheese Roll-Ups)"

Bombette is a traditional dish from Puglia, Italy, featuring pork collar rolled with pancetta, cheese, garlic, and parsley. True to its name, which means 'little bombs' (from 'bomba'), it is packed with rich, savory flavor. While authentic recipes use Caciocavallo or Scamorza cheese, you can easily substitute them with shredded cheese blends or fresh mozzarella. Slow-cooking over low heat keeps the pork incredibly juicy, finished with a quick sear on high heat for a beautiful crust. It pairs wonderfully with white wine and makes an excellent dish for entertaining guests.

Introduction to 小倉知巳のイタリアンプロ養成講座 →

Tips for Making "Bombette (Pork and Cheese Roll-Ups)"

Prep
- Pound the pork collar thoroughly to flatten it, and score the connective tissue before pounding again to prevent shrinkage during cooking.
Prep
- Fold the sides of the meat inward before rolling to prevent the melting cheese from leaking out during cooking.
Prep
- Secure the rolls with toothpicks and lightly season the outside with salt.
Assembly
- Layer pancetta over the meat without gaps, top with plenty of cheese, and evenly scatter the garlic-parsley mixture.
Cheese Selection
- While authentic Caciocavallo or Scamorza is ideal, you can substitute with any favorite cheese like a shredded blend or fresh mozzarella.
Heat Control
- Cover and steam-cook slowly over low heat in a non-stick skillet for at least 10 minutes to ensure the thick meat cooks through.
Heat Control
- Preheat the pan on medium, drop to low to slow-cook, then remove the lid and turn up the heat slightly at the end to sear the surface.
Variations
- Try a Saltimbocca-style variation by deglazing the pan with white wine, or simmer the rolls in tomato sauce like Polpette.

Ingredients for "Bombette (Pork and Cheese Roll-Ups)"

6 items

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Porkcollar, sliced (thinly sliced), to taste
Pancetta,to taste
Caciocavallo(or your favorite shredded cheese blend), to taste
Garlic,minced, to taste
Italianparsley, finely chopped, to taste
Salt,to taste

How to Make "Bombette (Pork and Cheese Roll-Ups)"

1
Thoroughly pound the pork collar with a meat mallet to flatten it. Make small cuts in the connective tissue with a knife, then pound again.
2
Cut the meat in half to a suitable size and lightly season with salt.
3
Mix the minced garlic and chopped Italian parsley in a bowl to make the tritato (herb mixture).
4
Lay the pancetta slices over the meat without leaving gaps, then top with a generous amount of cheese.
5
Evenly scatter the garlic and parsley tritato over the cheese.
6
Fold the sides of the meat slightly inward, then roll it up tightly from the front.
7
Secure the roll with a toothpick and lightly sprinkle salt over the top.
8
Heat a non-stick skillet over medium heat and arrange the bombette inside.
9
Cover with a lid, reduce the heat to low, and steam-cook slowly for at least 10 minutes until cooked through to the center.
10
Remove the lid, turn the heat up slightly, and sear the surface until nicely browned.
11
Plate the dish, garnish with chopped Italian parsley, and serve.

Detailed Commentary on "Bombette (Pork and Cheese Roll-Ups)"

* Content organized by topics from the video.

Origin of the Pugliese Dish 'Bombette'

The video starts with a warm greeting from Chef Ogura, who seems a bit bloated. He jokingly blames it on a late-night pasta craving rather than a hangover, setting a relaxed tone. Today's dish is 'Bombette,' a traditional specialty from Puglia, Italy. In Italian, 'bomba' means bomb, and 'bombette' translates to 'little bombs.' While the dome-shaped 'Pizza Bomba' is also famous, this dish consists of pork collar wrapped around cheese and cooked—truly a little bomb packed with savory flavor. Having hosted several Puglia-themed events recently, the chef is excited to finally share this long-awaited recipe.

Ingredients and Choosing Your Cheese

The ingredients for today are pork collar, garlic, Italian parsley, pancetta, and cheese. For the pancetta, the chef uses a readily available supermarket brand. While authentic Pugliese bombette use local cheeses like Caciocavallo or Scamorza, these can be hard to find in Japan. Instead, he uses a common shredded cheese blend (Gouda, Mozzarella, and Steppen). According to the chef, you can freely use any accessible cheese you like, such as fresh mozzarella or almond-infused cheese. This makes it a highly approachable, casual recipe that lets you recreate authentic Italian regional cuisine with everyday ingredients.

Pounding the Meat and Assembling Ingredients

First, pound the pork collar thoroughly with a meat mallet to flatten it. Pork collar has strong connective tissue, making it durable and easy to handle without tearing. To prevent the meat from shrinking during cooking, score the connective tissue with a knife before pounding it again, then cut it in half and lightly season with salt. Lay the pancetta slices over the meat without leaving gaps, and top with a generous amount of shredded cheese. Next, mix minced garlic and finely chopped Italian parsley (called 'tritato' in Italian) in a bowl, and scatter it evenly over the cheese. This garlic-parsley combination forms the aromatic and flavorful base of the dish.

Rolling to Seal Cheese and Slow-Cooking

Once the ingredients are assembled, it's time to roll. The key trick here is to fold the sides of the meat slightly inward before rolling it up tightly from the front. Sealing the edges like this prevents the melting cheese from leaking out during cooking. Secure the roll with a toothpick and finish with a light sprinkle of salt. For the cooking process, place the rolls in a non-stick skillet, cover with a lid, and cook slowly over low heat. Because the meat is thick, it takes at least 10 minutes to cook through completely. Heating the pan over medium heat first, then dropping it to low to steam-cook, is the secret to keeping the pork incredibly juicy.

Finishing Touches and the Appeal of Puglia

After slow-cooking, remove the lid and turn up the heat slightly to get a beautiful sear on the surface. The chef researched many local YouTube videos and found various regional styles: some coat them in breadcrumbs, some bake them in the oven, and others cook them over a bed of herbs like rosemary or sage. The three essential elements are using pork collar, combining garlic and parsley, and ideally using Caciocavallo cheese. Once seared, plate the bombette and garnish with Italian parsley. The chef also shares his love for Puglia, a region blessed with rich ingredients, famous for dishes like overcooked vegetable spaghetti, orecchiette, fava bean puree, marinated sardines, and burrata cheese.

Tasting and Creative Variations

Cutting into the finished bombette reveals a wonderfully gooey, melted cheese center. Taking a bite, the chef exclaims, 'Delicious! The garlic kick is amazing.' The pancetta acts as a barrier, sealing in the cheese and parsley so no flavor escapes. He notes that the savory, punchy flavor profile almost has a 'Korean food' vibe, making it pair exceptionally well with white wine. He also suggests variations: deglazing the pan drippings with white wine to make a Saltimbocca-style sauce, or simmering the rolls in tomato sauce like Polpette. It's a gorgeous, satisfying dish perfect for entertaining or as a party centerpiece.

About 小倉知巳のイタリアンプロ養成講座

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