La Bombetta Pugliese - Street Food at its Finest, Illustrated

The preparation of Bombette Pugliesi 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. Some people also add a bit of salami to their Bombette.

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.

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

Continue until all is used up.