Bombetta

1 . Stage

All proportions in the recipe are conditional. You can cook with a small amount of meat or more. Cut the meat into thin plates, almost the size of a palm. Salt and pepper it. A small piece of cheese (a piece of sausage or any other stuffing that does not release liquid when cooked) and a little parsley (rosemary) put on the top edge of the plate of meat.

2 . Stage

Wrap the filling tightly, and then wrap just as tightly in a roll, tucking the edges inward

3 . Stage

This is how tight the rolls will be. Put them on a skewer and fry over the coals for about 20 minutes. In the same way you can in the oven, if you use wooden skewers, then first soak them in cold water for 20 minutes, so they do not burn in the process of frying. Almost did not forget - to put on a skewer not along, but across!