Mix bombs 10 pcs

Instructions for use:

Bombette are very versatile and can be cooked in all sorts of ways, in the oven, in the pan and on the grill.
Mannarino's favourite? At Oven
We propose baking or pan-frying below:

• IN THE OVEN: for the capocollo We sprinkle a non-stick pan with a drizzle of Apulian evo oil, insert the bombette and bake them at 200° ventilated for about 12 minutesremember to turn them over once halfway through cooking.
  For the beefInstead, remember to remove them first, after about 10 minutes. You can enjoy them this way slightly rare or continue cooking for a few minutes.
  For the turkey it is necessary instead to leave them for about 16 minutes.
  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 pan and a drizzle of Apulian evo oil, we put the bombette and brown them on a high flame for about 3 minutes per side. Once they are well browned, lower the heat 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.
  For the beef, on the other hand, we always use a hot non-stick frying pan with a drizzle of Apulian evo oil, insert the "bombette" and brown them on a high flame for about 3 minutes on each side. You can enjoy them slightly rare or continue cooking for a few minutes.
  For turkey, on the other hand, it takes 5 minutes per side.
  Mannarino's touch: flakes of salt while they are still smoking to make them even more special.

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