Little Pork Bombs (Bombette Pugliesi)

Yield: 8 rolls

Ingredients:

• 1 pound (454 g) pork shoulder butt, cut into 8 thin slices
• ¾ pound (340 g) caciocavallo cheese
• ½ cup (120 ml) chopped parsley, plus more for garnish
• 2 tablespoons (30 ml) chopped rosemary
• Salt, for garnish
• Oil, for greasing grill
• Skewers

Method:

On a cutting board, place a slice of pork under a sheet of parchment paper, then pound with a meat pounder until thin. Repeat until all slices have been pounded thin.

Cut the caciocavallo into thin slices, then cut in half.

Lay a slice of pounded pork down flat, then layer with cheese, parsley, and a little bit of rosemary.

Roll the slice of pork up so it looks like a fat cigar, then secure by threading it onto a skewer. Repeat with the rest of the slices, threading as many as you can onto one skewer before starting a new one.

Preheat a grill or grill pan over high heat. Brush with oil.

Grill skewers, turning, until browned on all sides and cooked through, 6-8 minutes.

Sprinkle with salt and parsley, then serve.

Buon appetito!