VITTORIA ALATA
Capocollo bombette with Vittoria Alata cheese
![](https://bresciangrana.it/wp-content/uploads/2024/04/86a4451d-ebd8-4d8d-82bd-cccd8325fda9.jpg)
INGREDIENTS
FOR THE PORK NECK
400 g pork neck
FOR THE DISH COMPOSITION
40 g of extra virgin olive oil
FOR THE GARNISH
100 g grated Vittoria Alata cheese
100 g breadcrumbs
Salt and pepper
100 g sausage paste
![](https://bresciangrana.it/wp-content/uploads/2024/04/18600480-c00d-4c6d-95c3-daa2fa128f74.jpg)
PREPARATION
![](https://bresciangrana.it/wp-content/uploads/2024/04/7718ec45-afd1-4cc3-ae37-a4aa06533d6c.jpg)
FOR THE PORK NECK
Slice the pork neck thinly.
Arrange the slices on a hygienic surface.
DISH COMPOSITION
Roll up the bowlers, gathering the sides well.
Thread them onto a skewer.
Wet them lightly with a little oil.
Place them on a baking tray.
Bake in a preheated oven at 200°C for 6-10 minutes.
FOR THE TOPPING
Mix all the ingredients together.
Sprinkle over the slices.