Gino's Mouth-Watering BBQ Capocollo Bombette Recipe | Gino D'Acampo

capocollo

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey breast is leaner, while pork shoulder is more economical.

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Slice the capocollo very thinly, ensuring it's raw.

If capocollo is unavailable, alternatives like lamb, beef, or chicken can be used, ensuring chicken is pounded thin.

Lay out the capocollo slices and place a slice of provolone cheese on top of each slice.

Fold the sides of the capocollo over the cheese and roll it tightly to form a bombette.

Press the bombette gently in your hands and coat it in bread crumbs without using eggs or flour.

Place the bombette on a skewer, ensuring to secure the sealed side down.

Drizzle Rosemary olive oil over the bombette, being careful not to add too much due to the fat in the capocollo.

Preheat the barbecue until hot, then place the bombette on the grill.

Cook for 6-7 minutes on each side until the outside is crispy and the cheese melts inside.

Prepare a salad with thinly sliced fennel and orange segments, adding black pepper and a pinch of salt.

Toss the fennel and orange segments with Rosemary olive oil to create a fresh salad base.

Lay the skewers of bombette on top of the salad and serve with the skewer still attached for easy eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens