Cozze gratinate /Mussels au gratin
Thoroughly clean the mussels, discarding the top shell and place them in a baking pan. Prepare a very fine mixure of breadcrums, cheese, pepper, oregano, garlic, parsley and some olive oil.
Mix thoroughly and add the mixure on top of the mussels..Bake at 200 degrees centigrade (390F) for approx 5 minutes and enjoy this “delizia”.
Bombette: Thin-cut slices of pork filled with cheese and other goodies
Ingredients (for 4 people)
16 thinly-sliced medallions of either pork loin or pork butt (from near the neck). Each piece should be about 8cm x 8cm so you may need to trim.
100gr grated cheese (Parmesan, pecorino or other) or little chunks of a melting cheese
150gr cured ham chopped into little chunks or minced beef or sausage meat
A sprig or two of rosemary, a handful of finely chopped parsley, salt and pepper. Procedure
Lay out the pieces of pork and season with salt and pepper. Sprinkle a little parsley and rosemary on top and then add a teaspoon of grated cheese/or chunks of melting cheese and a little cured ham. Close up each piece into a little ball and put onto a skewer (which should keep them closed up).
Take outside to a charcoal barbecue and in 10 minutes you’ll have some wonderfully tasty little bombs to impress your friends with!