Bombette from Puglia: the recipe for the incredible second course!

Ingredients:
600 g of capocollo slices
100 g of caciocavallo
120 g of bacon
parsley
salt, oil
continues on next page

continued on the next page

Ingredients:
600 g of capocollo slices
100 g of caciocavallo
120 g of bacon
parsley
salt, oil
continues on next page

continued on the next page

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