Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Bombette pugliesi senza lattosio e senza glutine

Gluten-Free, Dairy-Free Bombette Pugliesi

Name: Gluten-Free, Dairy-Free Bombette Pugliesi
Yield: 10 bombette
Ingredients: 10 pork shoulder chops; 10 slices lactose-free provolone cheese; 7 oz mortadella (about 200 grams); 2/3 cup gluten-free breadcrumbs (about 100 grams); 1/2 cup grated Grana Padano cheese (about 50 grams); Salt and pepper, to taste; Extra virgin olive oil

Elodia @kitchens_drops_elo

Reggio Calabria

I had never used pork shoulder chops to make roll-ups before... only now do I realize what I was missing! I made these bombette, adapting them for different needs, with lactose-free provolone, mortadella, and gluten-free breadcrumbs.

Elodia @kitchens_drops_elo

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Ingredients

10 bombette

10pork shoulder chops
10 sliceslactose-free provolone cheese
7 ozmortadella (about 200 grams)
2/3 cupgluten-free breadcrumbs (about 100 grams)
1/2 cupgrated Grana Padano cheese (about 50 grams)
Salt and pepper, to taste
Extra virgin olive oil

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Steps

1

Prepare the ingredients. I had everything pre-sliced; just season the breadcrumbs with a pinch of salt, a pinch of pepper, and the grated Grana Padano cheese.
2

To make the bombette, lay out the pork chops and place some mortadella and a slice of provolone (folded or roughly cut) on each one.
3

Roll them up, making sure the filling stays inside.
4

Once rolled, coat them in the seasoned breadcrumbs.
5

Place them on a baking sheet, drizzle with a little olive oil, and bake at 350–400°F (180–200°C) for 10–15 minutes, or until golden brown. Serve hot.
6