Perfect Pairings: Apollonio, Rocca dei Mori Salice Salentino, 2008, Puglia Italy, 3357664

Bombette di Pugliese

1 pound pork shoulder
3/4 pound good parmigiano-reggiano (or other cheese of your choice)
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh parsley, chopped
salt and pepper to taste

Prepare the grill.

1. Crumble or finely dice the cheese and put it in a bowl with salt, pepper, parsley and rosemary. Mix well.

2. Thinly slice the pork shoulder. Put a slice between two pieces of oven parchment and pound them with a meat pounder or the flat of a knife to thin them, and season them to taste with salt and pepper.

3. Put an equal amount of filling on each slice and roll the bombette up, folding in the sides as well to obtain packets of meat that will contain the cheese when it is melted by the heat of the fire. As you seal up each Bombetta, slip it onto a skewer or kebab.

4. Continue until all is used up.

5. Set the meat over the coals, which shouldn't be too searing, and cook, turning the spits, until all sides of the Bombette are nicely browned -- about 10 minutes in all.

6. Serve the bombette hot so the cheese is runny with a couple of slices of thick sliced italian bread.

If you are at a street fair in Apulia, you would be given a paper cone filled with Bombette Pugliesi and a slice or two of bread, and also a skewer with which to spear and eat the bombette.







					Bombette di Pugliese 1 pound pork shoulder 3/4 pound good parmigiano-reggiano (or other cheese of your choice) 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh parsley, chopped salt and pepper to taste Prepare the grill. 1. Crumble or finely dice the cheese and put it in a bowl with salt, pepper, parsley and rosemary. Mix well. 2. Thinly slice the pork shoulder. Put a slice between two pieces of oven parchment and pound them with a meat pounder or the flat of a knife to thin them, and season them to taste with salt and pepper. 3. Put an equal amount of filling on each slice and roll the bombette up, folding in the sides as well to obtain packets of meat that will contain the cheese when it is melted by the heat of the fire. As you seal up each Bombetta, slip it onto a skewer or kebab. 4. Continue until all is used up. 5. Set the meat over the coals, which shouldn't be too searing, and cook, turning the spits, until all sides of the Bombette are nicely browned -- about 10 minutes in all. 6. Serve the bombette hot so the cheese is runny with a couple of slices of thick sliced italian bread. If you are at a street fair in Apulia, you would be given a paper cone filled with Bombette Pugliesi and a slice or two of bread, and also a skewer with which to spear and eat the bombette.



	Apollonio • Rocca dei Mori Salice Salentino • 2008 • Puglia, Italy • 3357664 Grape: Negroamaro 80%, Malvasia Nera 20% appearance - bright, clear color : dark purple aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - round oak - tar, burnt wood fruit - black cherries earth - cinnamon body - medium-full alcohol - 14% tannins - moderate serving notes - decant and allow to breathe for one hour before serving.				• Salice Salentino is a DOC of the Puglia wine region in the south-eastern or "heel of the boot" of Italy. Created in 1976 its original incarnation covered exclusively red wines, but the rules were modified first in 1990 and then again in 2010 and now permit both white and rose wines. The nature of Negroamaro, the grape variety from which the wines are made, is, as its name suggests, dark (negro) and bitter (amaro). The other variety permitted in the reds, the softer, fruiter Malvasia Nera.