Puglia-Style Stuffed Pork Meatrolls

Be the first to rate

(No Ratings Yet)

Loading...

Authentic Bombette Pugliesi are a beloved specialty from the heel of Italy, where thin slices of pork are pounded thin, rolled around a savory filling of caciocavallo cheese, pancetta, and fresh herbs, then seared until golden and simmered in white wine. The result is a tender, juicy roll with a molten cheesy center that captures the rustic soul of southern Italian home cooking.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 1 gSugar
• 48 gProtein
• 720 mgSodium
• 680 mgPotassium
• 220 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Pork Rolls

• 8 thin slices boneless pork loin (about 4 oz each, pounded to 1/4-inch thickness)
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil

For the Stuffing

• 1/2 cup caciocavallo or aged provolone cheese, cut into thin 2-inch sticks
• 4 oz pancetta, finely diced
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 2 cloves garlic, minced
• 1/4 cup plain fine breadcrumbs
• 1/4 tsp crushed red pepper flakes
• 1 tbsp grated Grana Padano cheese

For the Pan Sauce

• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter, cold, cubed

Directions

1. Place each pork slice between two pieces of plastic wrap and pound with a meat mallet until evenly 1/4-inch thick. Season both sides with salt and pepper.
2. In a small bowl, combine the pancetta, parsley, garlic, breadcrumbs, red pepper flakes, and Grana Padano. Lay each pork slice flat and place a stick of caciocavallo near one short end along with 1 to 1 1/2 tablespoons of the breadcrumb mixture.
3. Tightly roll each slice around the filling and secure with 2 pieces of butcher's twine or soaked wooden toothpicks so the filling stays sealed during cooking.
4. Heat the olive oil in a large heavy skillet over medium-high heat. Add the rolls and sear until deeply golden on all sides, about 6 to 8 minutes total.
5. Pour in the white wine and let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan, about 2 minutes.
6. Add the chicken broth, reduce the heat to medium-low, cover, and simmer gently for 12 to 15 minutes, turning the rolls occasionally, until the pork is cooked through and the cheese is fully melted inside.
7. Remove the rolls to a plate and tent loosely with foil. Increase the heat and stir in the lemon juice, then whisk in the cold butter to make a glossy pan sauce.
8. Snip off the twine or remove the toothpicks, slice each roll in half on the bias, and arrange on a warmed platter. Spoon the pan sauce over the top and serve immediately.

Cook’s Notes

• Pound the pork evenly so the rolls cook uniformly and the cheese melts at the same rate as the meat finishes cooking.
• Traditional Bombette are grilled over wood coals for a smoky char; a screaming-hot cast-iron grill pan works beautifully if you want that outdoor flavor indoors.
• Caciocavallo gives the most authentic flavor, but aged provolone, scamorza, or even a mild smoked mozzarella are excellent substitutes.
• Tie the rolls snugly so the molten cheese does not escape during cooking; butcher's twine is more reliable than toothpicks for even browning.
• Let the rolls rest for 5 minutes before slicing so the cheese firms up slightly and stays inside the meat rather than running out onto the board.

You might also like

European

Saffron and Parmesan Risotto (Milanese-Style)

European

Roman-Style Braised Tripe with Tomato, Pecorino, and Mint

European

Pumpkin and Taleggio Baked Rigatoni with Amaretti Crumble and Sage Brown Butter

European

Florentine-Style Grilled T-Bone Steak