Puglian "bombette" with pancetta and provolone

These little delights are a true symbol of our region's gastronomy. Born as a humble dish, bombette have evolved over time into a sought-after delicacy loved by all.

Our version combines the tenderness of veal with the crispiness of pancetta, while the gooey provolone heart blends with a savory mix of breadcrumbs, parmesan, and pistachios. Everything is enhanced by our robust extra virgin olive oil, which gives character and depth to the dish.

Easy to prepare yet impressive, bombette are perfect as an appetizer, main course, or as an irresistible finger food for aperitifs and parties. Air fryer cooking makes them lighter while preserving all their flavor.

Get ready for a typically Apulian explosion of taste. Follow our recipe step by step and you will bring an authentic piece of our land to your table. Enjoy your meal!

Ingredients (for 3 people)

• 5 slices of veal
• 3 tablespoons of breadcrumbs
• 2 tablespoons of parmesan cheese
• 1 tablespoon of chopped pistachios
• Approximately 100g of mild provolone cheese
• 10 slices of pancetta
• Robust extra virgin olive oil
• Salt, pepper

Method

1. 1-Cut the meat slices in half to get 10 pieces. They shouldn't be too large.
2. 2-Mix breadcrumbs, parmesan, and pistachios (chopped parsley also works great) and place a teaspoon of this mix in the center of each slice.
3. 3- Place a small piece of provolone on top of the mix.
4. 4- Close the rolls and wrap them tightly with pancetta.
5. 5- Place the bombette in a baking dish, season them with oil, salt, and pepper, and bake in an air fryer at 190 degrees for about 12 minutes, or in a conventional oven for a longer time. Serve them hot.