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The Puglian version of involtini, only (usually) made with pork, sliced thin and pounded into braciole and rolled around cheese seasoned with rosemary and parsley; sometimes prosciutto is involved as well. They are then skewered and roasted over coals, and often sold at street fairs, etc.

Bombette can also mean dessert fritters or beignets, and also, croquettes of mashed potato with a filling, fried in bread crumbs (like the bombas of Barcelona).

Text © Dana Facaros and Michael Pauls

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