Delectable Italian pork bombs. Gleaned from my 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!”
Pound out pork slices until paper thin.
Wrap a piece of cheese in the prosciutto or capicollo and place in centre of pork.
Fold in sides and roll to close tightly and secure end with toothpick.
In a small 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 minutes.
Traditionally served in a paper cone with bread at the bottom.
Can be served with your favourite dipping sauce.
