Bombette pugliesi su crema di patate
flavio_campaniolo
Preparation time
20 minutiDifficulty
MediaCooking time
20 minutiServings
2Piatto perfetto per una cena romantica.
Ingredients
- Vegetable broth500 ml
- Pork neck300 g
- Caciocavallo50 g
- High-quality cooked ham50 g
- Pork cheek30 g
- Butter25 g
- Yellow potatoes2 u (400 g)
- Black pepperto taste
- Parsleyto taste
- Fine saltto taste
Procedure
0. Peel and cut the potatoes into chunks. Cook them in plenty of salted water (or broth) until tender. Drain the potatoes and mash them with a potato masher. Place the butter in a saucepan, then add the mashed potatoes. Mix until smooth and creamy. Season with salt, pepper, and nutmeg.
1. Arrange the very thin slices of guanciale in a nonstick pan. Cook until crispy on both sides.
2. Prepare the bombette: Mix the diced caciocavallo or scamorza, chopped parsley, and cooked ham. Fill the bombette: Take a slice of capocollo, place a small amount of filling in the center, and roll the meat up, sealing the ends tightly. Secure with a toothpick if necessary.
3. In the same pan where you cooked the guanciale, brown the bombette on all sides until golden brown. Deglaze with white wine and continue cooking with a lid on.
4. Plate with the potato cream on the bottom, the bombette placed on top and the crispy bacon slices.
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Creation date Jun 17, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.