Consorzio Pecorino Romano

This dish derives from “bombas de isposu” (groom’s meatballs): so-called because once, not everyone could afford meat and it was reserved for special occasions (i.e., weddings). Later, meat was more readily available and shepherds prepared “bombas” to take to the fold, where they would heat them in a bed of fresh “Pecorino Romano”. That was the start of “bombas e casu”.

Start with a mixture of very lean round meat (pork, beef, veal). Knead with chopped parsley, onion, garlic, salt and grated “Pecorino Romano”. The meatballs must be smaller than a walnut: here’s the secret. Before kneading, dip your hands in warm water. This will make the surface sticky and the meatballs won’t fall apart. Flour and brown with garlic, onion and parsley. Add a little “vernaccia” wine and continue cooking over low heat. When some of the liquid has evaporated, let them rest. Take a big slice of fresh “Pecorino Romano”, gently place the meatballs on it, and bake with the sauce from the “bombas” until the cheese starts to melt. Serve immediately.