Buy fresh pork collar, not cured capocollo. Keep each cheese piece small and fold the meat over both ends before rolling.
Make ahead Have the pork sliced thinly by the butcher. Assemble the rolls while the oven heats, then cook them straight away.
Oven-baked Puglian bombette
Prep 30 min · Cook 25 min · Rest 3 min · Yield 24 bombette · Difficulty Medium
Method
Heat the oven to 220°C. Line the rimmed tray with baking paper. Lay out the pork slices and gently flatten any thicker areas between sheets of food-safe paper, without tearing the meat. Divide into 24 small pieces of roughly equal size.Heat the oven to 425°F. Line the rimmed tray with baking paper. Lay out the pork slices and gently flatten any thicker areas between sheets of food-safe paper, without tearing the meat. Divide into 24 small pieces of roughly equal size.
Season each piece lightly with salt and pepper. Put one piece of canestrato in the center. Fold the two short edges inward over the cheese, then roll the meat around the filling to make a compact rounded parcel.Season each piece lightly with salt and pepper. Put one piece of canestrato in the center. Fold the two short edges inward over the cheese, then roll the meat around the filling to make a compact rounded parcel.
Secure each roll with a toothpick, keeping the cheese fully enclosed. Brush with the measured oil and arrange seam-side down on the tray, leaving space between the rolls.Secure each roll with a toothpick, keeping the cheese fully enclosed. Brush with the measured oil and arrange seam-side down on the tray, leaving space between the rolls.
Bake for about 20–25 minutes, turning after 12 minutes, until browned on all sides. Check the center of several of the thickest rolls with a thermometer: the filling and meat at the center should reach 74°C. Allow extra time if necessary rather than judging only by the browned outside.Bake for about 20–25 minutes, turning after 12 minutes, until browned on all sides. Check the center of several of the thickest rolls with a thermometer: the filling and meat at the center should reach 165.2°F. Allow extra time if necessary rather than judging only by the browned outside.
Rest for 3 minutes. Remove every toothpick before serving and spoon a little of the pan juices over the bombette. Divide among four plates and serve warm.Rest for 3 minutes. Remove every toothpick before serving and spoon a little of the pan juices over the bombette. Divide among four plates and serve warm.
