La Bombetta Pugliese: Street Food at its Finest

Bombette Pugliesi: Enjoy!

Bombette Pugliesi: Enjoy!

La Bombetta Pugliese is a specialty of the Valle D’Itria, south of Bari, and the folks at the Bombetta Pugliese stand in the street foods section of Torino’s Salone del Gusto didn’t mince words: “It’s not healthy!” they cried, and indeed there isn’t much healthy in a well-seasoned pork braciola swapped around a piece of cheese and grilled.

“But it’s good!” they howled.

And come people did, drawn also by the chest-thumping music they were playing and the wonderful aromas rising from their grill: they couldn’t keep up with demand.

In short, Bombette are an ultimate street food, though this hasn’t always been the case: Historically bombette were a meaty dish enjoyed (rarely) by the poorest of the poor, sharecroppers who took the trimmings nobody else was interested in – if it was fatty, so much the better because fat = calories = energy – wrapped it around a little cheese, and cooked them in the communal ovens butchers kept lit for their poorer clients. Even their size is rooted in poverty: they are small because small cooks faster, requiring less fuel.

Now bombette are a fixture at country fairs in Puglia, and people cook them over the coals when they have friends over.

Bombette Pugliesi: Ready to Grill!

Bombette Pugliesi: Ready to Grill!

To make Bombette Pugliesi you will need nicely marbled pork shoulder butt; the butchers of the Valle D’Itria say the animal should weigh between 160 and 180 k (350-400 pounds) and not be the result of intensive farming, because the meat will be better marbled.

The cheese is up to personal taste; some prefer Parmigiano or Grana, others pecorino (Sardo, not Romano, which is sharper and saltier), and others still Fontina, which melts. The important thing is to use a cheese of good quality.

Bombette Pugliesi: Over the Coals

Bombette Pugliesi: Over the Coals

The preparation of bombette is straight forward. Assuming you have a pound of meat, you will want about 3/4 pound of cheese, as well as salt, pepper, finely chopped rosemary needles, minced parsley, and – it you want – a hint of red pepper.

Crumble or finely dice the cheese and put it in a bowl with salt, pepper, parsley and  rosemary (go easy on the rosemary because it is powerful; I would figure a scant teaspoon of freshly chopped needles for this volume) to taste. Mix well.

Finely slice the shoulder butt to make pork braciole. Put them between slices of oven parchment and pound them with a meat pounder or the flat of a knife to thin them, and season them to taste with salt and pepper.

Bombette Pugliesi: Almost Done...

Bombette Pugliesi: Almost Done…

Put an equal amount of filling on each slice and roll the bombette up, folding in the sides as well to obtain packets of meat that will contain the cheese when it has been  melted by the heat of the fire. As you seal up each packet, slip it onto a skewer or kebab.

Continue until all is used up.

While you are preparing the meat, heat coals in your grill. The custom in Puglia is to use hardwood, and if you can it will give best results. Set the meat over the coals, which shouldn’t be too searing, and cook, turning the spits, until all sides of the bombette are nicely browned — 10 minutes in all, or perhaps a little more.

If you are at a street fair you will be given a paper cone filled with bombette and a slice or two of bread, and also a skewer with which to spear and eat the bombette. And be very happy. If you are with friends in the back yard or the den, divvy them up onto plates.

A wine? I’d go with a zesty Negroamaro.

Advertisements

Tags: , , , , , ,

Categories: Apulian Recipes, Illustrated Recipes And More, Pork, Street Foods

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: