12 thin slices about 2 pounds beef bavette or pork shoulder
3 ounces Caciocavallo or Comte cheese
24 fresh rosemary leaves
¼ cup grated parmesan cheese
½ cup dry breadcrumbs
Freshly ground black pepper
Extra-virgin olive oil
4 rosemary branches for skewers, or use bamboo or metal skewers
1. Place the slices of meat between two sheets of plastic wrap and pound them lightly (working from the center to the edge) to flatten them evenly. Season meat with salt and pepper. Place a small piece of cheese in the center of each slice of meat and top with 2 leaves of rosemary. Roll each slice up and set aside.
2. In a small bowl, combine the parmesan and breadcrumbs. Take the bombette one at a time and press them into the breadcrumb mixture to coat them evenly all over, then place 3 on each skewer. Grill over charcoal or a stovetop grilling pan until just golden. Serve hot off the grill with a zinfandel or primitivo wine.
Copyright © Julie Logue Riordan, Cooking with Julie