BBQ Bombette With Fresh Salsa

Spice up your summer with Italian street food!

INGREDIENTS

Salsa

METHOD

Method:

  1. Lay the pork cutlet on a table and place the bacon first then the Provolone, fold the sides of the cutlet inward to create a 2inch strip of meat and to seal the cheese in it then roll tight.
  2. Roll into the bread crumb and set aside. Continue the process until you are done, 4 pieces per person would suffice. Now line up the four Bombette and put 2 bamboo skewers into the middle.
  3. Preheat a BBQ to 400f and proceed to cook the Bombette, the result should be a crispy cooked skewer.
  4. Assemble the salsa; place all ingredients, except for the Oil, in a food processor and blend until finely chopped, add the oil, blend for a minute, and adjust seasoning, set aside
  5. Take bombette off the grill and plate with salsa

 

Chef's Tip:

Make sure to pound the meat paper thin

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