How to Make BOMBETTE PUGLIESI | Italian Pork Popper Recipe
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- Опубликовано: 15 мар 2022
- #bombettepugliesI #porkbomb #recipe
How to Make BOMBETTE PUGLIESI | Italian Pork Popper Recipe
Bombette Pugliesi, or "Appulian Bombs," are like mini-pork braciole: cheese, wrapped in bacon, wrapped in a pork cutlet and grilled. They're easy and fun to make!
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Хобби
They look so good! And for an added bonus, we have "beat the meat" and "cut the cheese." The fun never stops with you two!
Haha I was wondering if anyone else caught that..lol
@@lisabiesterfeld9925 ME too 😉
You know guys, if you never cooked another thing it wouldn't make a difference. It's just such a joy visiting with both of you. Grazie mille. Ciao franco. See you Sunday. The back door is always open.
I couldn't agree more
“I better not say it,” Harper puts in a flashback 😂. I love Eva’s English evolution (though she did already speak very well), but I also love her English additions (moisty). Always a pleasure.
HEH! "Tenderize" the meat. LOVE To you two!
Cioè dico, ma come si fa a non amare questo canale?!
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Since I moved to Italy (Calabria) a year ago I've been in love with Nduja at a level that you can't even fathom. I even watch your Nduja videos while I cook lots of gorgeous food with it. Italy is truly a wonderful country if you like to cook and eat well, ingredients are, for the most part, very fresh, seasonal, and natural. Food is simple yet very complex in the way a few ingredients can heighten each other into sublimation. Also, making bread using Italian flour, weather, and water (Calabrian spring water of course) makes my loaves come out VERY delicious, more than in any of the other countries I've lived.
Thank you for the content PG :)
there is something very "moving" to see how generations of women (and some men also) have shown proofs of imagination and invention to create all those meals and dishes with the same (rather few) very good seasonal products. Sometimes very "poor" products like anchovies and sardines can make an incredible pasta dish !
Love to see my food from puglia made in your kitchen, thank you for showing America our recipies. Vi si vuole bene, saluti da un pugliese amante della cucina.
"Cut the cheese", Eva can't catch a break, lol. Anyway, looks so good
"Beat the meat", "Cut some cheese". It's turning into a Martha Stewart with Robin Williams video.
I love this recipe! Thank you for the provolone tip, I always found Canadian provolone so mild. Have a great day guys!!!
Oooo... I miss those. When I lived in Pulia we used to go to Auchan hypermarket and they had a restaurant call Crazy Puccia. Used to get their bombette on their pizza crust or their hamburger patties that comes with a salad on it.. sooo good actually have pictures from there. I never saw any of the trucks in Taranto that sold these.. HOWEVER the mattress/pillow truck and the toy truck would come thru 2 times a week.
Puccia 🤭
These look sooooo good 😍
Eva, sei adorabile: “cut the cheese” significa scorreggiare, così come te l’ho scritto, perché è gergale americano (e meno male che gli americani non sanno l’altro significato di bombette…): con la tua naturalezza nel dire queste cose inconsapevolmente stai conquistando la simpatia del pubblico americano. Siete simpaticissimi, oltre che professionali. Continuate così, a diffondere la cucina regionale nel mondo.
*_EASY TO MAKE. TASTY. ANNNNND KETO FRIENDLY._*
*_BRAVO, RAGAZZI._*
Best part is keto friendly!!!
🙄
New to your channel, but I am LIVING for Eva! You guys are lovely! and thank you for having a great channel and ideas to try! Blessings!
Love these... it's been ages since I have had them.
Yummy! 😋
I learn so munch from y’all. Thank you really enjoy your channel
Viva "Pasta Grammar", viva l'Italia !
Nice & good!
I am DEFINTELY adding these to this summer's grill repertoire! Oh, and by the way, you can get the sharper aged provolone in American stores. (At least you can in New Jersey). But they might not have it at the deli counter. Check the cheese department.
Got to love Jersey, don’t care what anyone says!❤️
I think is better use a sharp american cheese than any imitation of another one. I bet in the US must be some cheese good for this.
@@orvoloco8261 Imported provolone is not that expensive. Go ahead and give it a try :)
@@Revelwoodie Im italian, dont need to XD
@@orvoloco8261 Oh, lol, then never mind! Yes, there are plenty of good American made cheeses that might work, but they have Auricchio in most supermarkets here (New Jersey). It might be a different situation elsewhere in the country.
Ava ciao bella e Harper so nice to watch Harper making them reminds of the days when my mum was around she was from BARI thankyou for the memories. Love you guys 🌹👍🏼🫶🙏🙏🙏
Lord, but I love your videos! What a celebration of life.
This looks soo delicious, I've got to try it next! It's very similar to one of my fav dishes "Braciole alla Messinese", which uses beef carpaccio instead, and some other ingredients too.
Girl I stay on top of these videos! So early for us haha
My friend's nonna is from Pulia, and she would make those. Loved them.
great, my father was originated from San Marzano di San Giuseppe in puglia :) i have many many cousins there, and it's really beautiful there.. my Grandfather on my fatherside made a wonderful salad at the evening, because we love eat at the late Evening..
Buonissimeeeeee
3 mins dropped in. Love your videos
Thank you for sharing this recipe looks amazing to do for finger food for a party 🎉 god bless from Australia 🇦🇺 love you two💕
I know the bombette, I have a friend, a chef, that can cook them and also a very good restaurant not far from where I live.
I love them!
Great idea for summer grilling. Also laughed so hard. Ty. 😂
Okay Saturdays dinner, grilled outside! Can’t wait! By the way, you two crack me up! Lol
100 percent Keto approved! I’m on it! I’ll make these for my brothers bday with some fire roasted peppers in olive oil. Thanks guys!
Harper! Eva!!! I love the videos so much and I cant wait to make this. Something I was wondering if you could do for a video was to show Eva some Asian food in America and have her try it and maybe even compare it to her conceptions of Asian food in Italy? One thing I think that makes food in the US great is how we can get great food from China, Korean, India, etc. I feel like it’d be so interesting to watch 😊
Eva is learning A LOT about Asian food here. She's even trying her hand at cooking some! We'll see if we can do a video on the topic...
I think it would be great to see how Eva, being Calabrian, reacts to a whole array of chiles not seen often in Italy, like Habanero, Naga Jolokia, piquin, Serrano, moruga, etc, as well as Chile-based concoctions like chipotle or mole. Maybe even Takis Fuego?
We should definitely do a video on the topic, but I will say that she LOVES the selection of peppers here!
And to top it off, the one chip challenge!
In our deli we have two kinds of provolone. "Provolone" which is rubbery and tasteless, and "Provolone Picante" which is aged and very sharp and has a lot of flavor. I wonder if the picante is closer to what you get in Italy?
Yes, I'm Italian so I have never tasted the American version, but we also have the two distinct provolone here, so the piccante one should do the trick
@@orsolodo1625 Apparently what is sold as provolone the US is actually provola cheese.
@@orsolodo1625 Nobody has tasted the American version as it HAS no taste.
@@lizhutchinson6978 true. What eva said in the cheese video.
Now I have seen a lot of your videos. Keep it up. Very good videos. So delecius. Dont know if u guys read this message at all. But ty. Those vids u make helped me trugh some rough times. So ty!
Best wishes from tiny denmark
bravo again guys, greetings from crete
Eva sei fantastica assieme ad Harper!!..sicuremente le bombette sono buoni..ma nessuno può battere i classici spiedini Siciliani..senza offesa x nessuno..tutto quello ke è Italiano e un opera d'arte imparticolare the food!!!..😊😍
Wow! Food with my name! Almost. My last name is Pugliese. My husband's grandparents came to America from Italy and started a family. I've also heard of Pugliese bread.
Usually Pugliese is a calabrian surname
This has to be in top 5. Oh my lord!
Good Morning from Las Vegas...
Harper, you showed so much restraint when Eva told you to cut the cheese. Bravo!
Reminds me of saltimbocca alla Romana, which is made with veal, pancetta and sage 🤔😋 Btw, you guys are awesome, thank you
Would love some lenten foods. A great panzanella, pignoli cookies, Sabayon & strawberries,
👍👍😋😋😋
If it hasn't been said already, dare I say those look like the bomb! I will definitely be trying these!
I completely agree about the difference between the American provolone and the Italian provolone. They are completely different. I used to think I hated provolone because for the longest time I only ever had the American version. I tried the Italian version and now it's one of my favorite cheeses. And the smell of the Italian version is intoxicating 😍
The beef version is called beef olives in the UK. No I have no idea why🙄🙄😳😳😂😂; there are no olives in them. Stuffings vary throughout the UK but usually consist of stuffing made with bread crumbs, egg, onion, mushrooms herbs and seasoning mixed together. Then cooked in the oven. Am now going to try your version because it looks so goooooooooood!!!!👏👏👏👏
My mom whose from the northern Italy has made something very similar it’s one of my favourite dishes
I laughed my arse off when Ava said "Beat the meat" the first time... I knew it would come around again, haha! Comedy gold :D
200.000 iscritti...............Ci "siamo\siete" quasi, auguri in anticipo.
I grew up and still do this exact same thing with chicken instead of pork but all the rest is the same. Such a good finger food.
Anche le bombette al sugo!😋
Yes, Harper, you are an expert on meat pounding. My wax paper tore after the first one. But these were REALLY good, kids.
Eva: "Si. Like a Puglian meat burrito"
Me: I'm in!
Party!!! Those look great. What can we dip them in? Ideas, Eva and Harper?
I wouldn't be able to stop myself from crumbing and shallow frying them hahaha 🤤🤤
2:54 I agree with you, Eva. Being able to pound the meat correctly is an important skill.
Forgive me
They look delicious! I would most definitely add a slice of jalapeno to mine.
🤮
@@sonogabri1 I take it you don't like jalapenos? Lol. All good. I love the heat. ✌️
@@sandram.d.6164 It depends , I don't like extreme heat.
Stavolta mi sono scordato di rispondere però l'avevo capito che erano le "bombette" (in effetti il suggerimento era chiaro); bravissimi come sempre.
Looks like Harper is good at pounding! 😂. Ava is always happy!😂
Beating meat and cutting cheese in one recipe. Love it! 🤣
Ok. The food amazing!! Bravo on the Bombette 👏
I have to mention your hair Eva! Gorgeous and so very long.
Sicilian descendent here.
Someday, I'll make it back to the homeland.
In the meantime, planning a St.Joseph's table for Sat.
Blessings 🙏
Ciao 🤌
American stores sometimes sell "sharp provolone" or "aged provolone", it's similar to how they describe Italian provolone.
I was debating whether to get the MISEN dutch oven with grill top...cuz I already own a dutch oven...but I really like that grill top. 🤔
How she made the crack when he was "pounding the meat" then he let the "now we cut the cheese" comment just blow right by tells us a lot about their relationship! Love the channel, my best to both of you.
he looks like an expert
“you seem like an expert.....” 😂😂😂😂😂
LE BOMBETTE!!
I suggest Bel Gioioso and Grande cheeses. They obviously won't be the same as the cheese you get in Italy but they are decent substitutes. Grande makes a Provo-Nello which straddles the mild and sharp provolone's. Their whole milk mozzarella is also wonderful. I worked at a cheese company "Sartori" over a summer and we tested other cheeses as well for product comparison.
Ciao ragazzi,sempre un piacere vedervi alle prese con la cucina italiana!A proposito credo che una ricetta simile siano gli"osei con polenta" veneti.magari in tempi passati si usavano dei volatili,osei appunto ma io ho mangiato qche volta degli involtini simili,senza formaggio e con un po di salvia dentro assieme a della polenta,buoni davvero come buoni devono per forza essere i vostri,CIAO😋
Last time I checked I was on a cooking channel ....thankfully not one of those obscure lifestyle channels.👀....the meat looks well tenderised.🥩🥓🔨🧀
Those look delicious. Though I can't grill (condo association rules) I would sear them in a screaming hot cast-iron skillet.
What are your thoughts on searing one side, searing the ends, then after placing the raw side down, place the pan in a 450F/230C oven to finish off to use the oven heat to cook the insides and melt the cheese?
...or you could just tie them with string instead of using toothpicks so you could completely turn them.
You could do that! We didn't really have any trouble cooking them through, though
I see your Misen products you are using. It makes me seeing such a good cook use these products I use myself! Im going to make these. Im going Keto. These will be awesome. I got a huge meat tenderizer from Dalstrong will be perfect
|Italian pork popper recipe looks great ~~~ I wonder what it tastes like
Amazing
Eva traumatizzata da, ehm, "tenderizing" your meat, é una delle cose migliori abbia visto questa settimana, ed essendo una delle persone che ti ha avvertito la volta scorsa: mission accomplished😂😂
Eva: *steadfastedly refusing to tell Harper to "beat the meat" on the internet again*
Also Eva: Now we have to cut the cheese.
Who wants to tell her? XD
May as well mention "Puglia meat", while you're at it...
Hi again, just a thought to all your view. My aunt would make these with chicken, fontana, or telaggio, Parma ham and basil. Ciao franco
Bomba Pugliese was my nickname in high school
Please make more videos, y’all. I’ve seen ’em all. Some 2x or more! I’m still hoping that both of you will make day-after- Thanksgiving leftover sandwiches. Please!
😊😊😊😊😊😊😊😊😊😊😊
Please do a video at Olive Garden, please!!!!!
Don't worry Eva, English has soooo many land mines you can step on. We love our euphemisms!
Have you guys fund a good place (besides bringing it from Italy) to get provola or provolone?
You forgot to put the video "there". Lolol. I like you guys' videos.
You can get pretty good imported aged provolone at most Italian delis. Probably could get it at Whole Foods too.
If it's not imported sharp provolone I don't want it lol . Fontina or Fontinella cheese would be a good substitute. I'm going to definitely try this for sure
I'd like to see Eva facing the typical dish of my region, Friuli, which is Frico... I think you should love it because (it's an oversimplification...) it's basically a huge hash brow plus cheese... again: it's an oversimplification but...
What cut of pork would you suggest for these?
Uncle Harper and Auntie Eva say "sorry, children"
Have you guys covered any recipes from Molise/Campobasso? My mother's side is from San Giuliano del Sanno/Busso/Vinchiaturo. I'd love to see any recipes that might come from that area. Not much was passed down, unfortunately.
Make sure to try bombette into a sandvich with some salsa
When I first had Provolone in out town in Italy I was blown away by the sharpness! Almost spicy. I loved it. I hate the pitiful excuse our stores have for provolone. I can’t eat it. It has no flavor. 😢
In Italy there isn't one type of provolone. There is the spicy one (provolone piccante) and the normal one (provolone dolce). Different brands have little different tastes too.
They have a mild provolone in Italy, too.... lol
Remember, everyone: Be creative, but in the right way! :)
Harp is a beating the meat expert bravo 😂
I live in Central North Dakota What cheese would I substitute for Italian provolone??
Beat it Harper 🤣🤣🤣🤣🤣🤣
😂😂😂
Yummy! 😋 ok ..Food Network! Where are you? I think Guy Fieri needs to meet you❣️
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So my sister jumped in side eyed shock as I hurt my hand while getting out of the car. When i cried out in pain, I very spontaneously decided to dramatically yell "HARRRRRPEEEEEEEERRRRRRRRRR!!!!"