Bombardoni with buffalo mozzarella and cherry tomatoes

Product combined with the recipe

bombardoni Scatola 10 cf

Ingredients for 4 people

  • 200-250 g of Bombardoni Leonessa
  • 300 g of buffalo mozzarella Dop
  • a box of Valgrì cherry tomatoes
  • extra virgin olive oil
  • salt
  • cubed bacon
  • grated Parmesan


Drain the mozzarella di bufala and cut into strips, making sure to cut into cubes (about 40-50 g). Prepare the sauce with extra virgin olive oil and tomatoes, without making it thicken too much. Cook the bombardoni for the time indicated on the package in boiling salted water (I have also added a tablespoon of oil to prevent them from sticking in cooking). Brown the pancetta, without other seasonings, until it becomes crisp. sprinkle the cubes of mozzarella with a little grated parmesan. Put in oven at 200 ° for a few minutes (they should release water, pour it immediately). Once the pasta is cooked, drain it carefully and fill the bombardoni with the strips of mozzarella. Now proceed with the composition: brush the dish with the tomato sauce, place the bombardoni filled with buffalo mozzarella next to each other, cover with the tomato sauce, decorate with the crispy bacon and the cubes of mozzarella with Parmesan cheese. Bake the time necessary to soften the mozzarella and serve.

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