bombette and grilled potatoes
 
 

serves 4-6

1kg waxy potatoes
Sea salt
7 tbsp extra virgin olive oil
200g panko breadcrumbs
100g sweet unsmoked paprika
1 tsp crushed chilli flakes
1 tsp black pepper
200g caciocavallo cheese (or mature cheddar), grated
1 small bunch flat-leaf parsley, roughly chopped
3 garlic cloves, finely chopped
2 tbsp rosemary, finely chopped
1kg pork escalopes, preferably from the neck (top end of the loin), beaten thin

1 Boil the potatoes whole in well-salted water until cooked through but not mushy. Drain and let them cool to room temperature. Halve lengthways, then lavish them with 6 tbsp of the oil.

2 Combine the breadcrumbs, paprika, chilli, 1 tbsp salt and pepper in a food processor and grind to a fine powder. Loosely mix together the caciocavallo or cheddar, parsley, garlic and rosemary to make a filling.

3 Dust the escalopes thoroughly in the breadcrumbs on both sides, pressing to make sure they are well coated. Divide the cheese filling equally between the escalopes – don’t spread it out, but raise it into a mound at the end of each.

4 Roll the escalopes around the cheese, so there is a cheesy core surrounded by a spiral of crumbed meat. Skewer them to secure – one toothpick on each, or thread several onto a skewer – but leave a little gap between them.

5 When ready to eat, fire up the barbecue or griddle pan. Grill the potatoes and the bombette over a medium heat, turning once. They will take about 8 minutes on each side, and are done when well browned and the cheese is melted. It takes a little care to brown the coating without burning the crumbs. Drizzle with the last 1 tbsp oil and serve piping hot.