Amatriciana

June Special Bombetta. Traditional pork neck rolls, stuffed with Amatriciana sauce. 5 pcs

6,60 €

Acquista e ottieni 66 punti bombetta!

DESCRIPTION

Our Bombette Amatriciana are prepared with a thin slice of pork neck, stuffed with a rich filling inspired by the famous Amatriciana recipe: smoked bacon, tomato, Pecorino Romano PDO and Provolone Valpadana PDO, all enriched with a delicate hint of black pepper and wrapped in a fragrant breadcrumbs.

HANDMADE EVERY DAY, MEAT 100% ITALIAN.

HOW TO COOK

Instructions for use:

In the bombette mix we have one part capocollo and one part beef. We propose pan-frying or baking:

IN THE OVEN: for the capocollo, we sprinkle a non-stick baking tray with a little oil, insert the bombette and bake them at 200° ventilated for about 12/15 minutes, remember to turn them once halfway through cooking.
Mannarino's touch: flakes of salt while they are still smoking to make them even more special.
IN THE PAN: for the capocollo, we start with a hot non-stick frying pan and a drizzle of Apulian evo oil, insert the 'bombette' and brown them on a high flame for about 3 minutes per side. Once browned well, lower the flame and continue cooking for another 3-4 minutes. Do not use the lid otherwise they will not be as crispy as you are used to them being cooked.
Mannarino's touch: salt flakes while they are still smoking to make them even more special

For more information see this page and follow our tips and recipes on Mannarino's social channels!

ADDITIONAL INFORMATION

Bombetta Amatriciana

Fresh product

Shelf life: 2 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

INGREDIENTS: Pork shoulder, Amatriciana filling (frozen onion, extra virgin olive oil, tomato powder (tomato 99%, anti-caking agent: silicon dioxide (E551)), Provolone Valpadana PDO (mild) (MILK, salt, rennet), Pecorino Romano PDO (MILK (sheep’s milk, salt, lamb rennet and lactic acid bacteria), locally produced smoked pancetta (pork belly, salt, smoke flavourings, dextrose, antioxidant: E301, spices, preservatives: E252, E250, origin: Italy, gluten-free, lactose-free, no derivatives), ground black pepper.

BREADING THE FILLETS: Breadcrumbs (made from WHEAT Type 0 soft wheat semolina WHEAT durum, flour of RYE wholemeal, wholemeal spelt flour, salt), Panko bread (flour WHEAT, cornflour, dextrose, salt, emulsifier: E471), extra virgin olive oil, sunflower oil, dried oregano, tomato powder, salt.

Place of birth: Italy
Breeding location: Italy

Place of slaughter: Italy 190M

Place of sectioning: Italy 570M

Allergens in the product: gluten 1, milk 7
May contain traces of: eggs, fish, peanuts, soya, nuts, mustard, sesame, sulphites 3-4-5-6-8-10-11-12

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 283 kcal, kj 1174
FATS 19 g of which SATURATED FATTY ACIDS 10.3 g
CARBOHYDRATES 17 g of which SUGARS 2.6 g
PROTEINS 14 g
SALT 1 g

Packaged in a skin pack

Store between 0° and 4° C

Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic