How to make
Bombolette Pugliesi are fresh pork meat rolls stuffed with cheese and herbs. It has its beginnings as a street food in the territory of Valle d’Itria, and now spead all over the region.
- Mince garlic and Italian parsley and cut the scamorza bianca into small pieces
- Lay out a fillet and place several pieces of scamorza. Sprinkle with parsley and garlic.
- Starting from the shorter side of the fillet, roll it tightly onto itself making sure to keep the other ingredients enclosed within the meat. Pierce a couple of toothpicks into the centre and ends to keep the roll in place.
- Cook over in a pan with some oil