On the outdoor grill, Sophie cooks a Puglian speciality: bombette, rolls of sliced pork stuffed with cheese and pancetta served up with a British twist -- mashed potato.
Ingredients
Method
- One at a time, sandwich each slice of pork between 2 sheets of baking parchment. Use a rolling pin or the smooth side of a meat mallet to thwack them out until they are at least doubled in size and verging on paper-thin.
- Cut each one in half and lay them out side by side on your chopping board. Season with pepper, but no need for salt. Lay a half slice of pancetta on each one and pop a parsley leaf on top of that towards the end nearest you. Lay a baton of cheese across that. Now fold in the sides of the pork slices over the ends of the cheese batons, then roll them up as neatly as you can. Spear them on skewers to keep them from unravelling.
- Either grill them on the barbecue, brushed with a little oil, not too close to the heat so that they have time to cook right through. Or - roast in a preheated oven, 200C/180Fan/Gas 6, brushed lightly with oil, for 20 minutes or so. Or - remove carefully from the skewers and fry slowly in olive oil over a lowish heat until browned.
- Serve with wedges of lemon to squeeze over them.
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