Bombette di Maiale (pork neck mini roulades with cheese)
DIFFICULTY
very easy
very easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 4-5 Stem(s) flat leaf parsley
- 250 g Pecorino cheese (piece)
- 12 thin pork neck steaks (approx. 80 g each)
- 7-10 Tbsp pepper, salt
- 24 thin slices of pancetta (Italian bacon)
- 7-10 Tbsp Lemon wedges
- 7-10 Tbsp wooden skewers
- 2 Aluminium grill trays
Directions
- 1
Wash parsley and shake dry, pluck off the leaves. Cut the pecorino into 24 pieces. Cut the steaks in half, beat flat and season with pepper. Cover each steak with 1 slice of pancetta, 1 piece of pecorino and 1 parsley leaf.
- 2
Roll up each piece to a small ball and fix it with 1 wooden skewer. Season with salt. Distribute on the grill trays. Grill on the hot grill for 3-4 minutes while turning. Serve with lemon wedges to drizzle on.
- 3
Ciabatta is delicious with it.
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