HOW TO COOK MEAT AND PRESERVATION METHODS
Are you looking for inspiration for a family meal and don't know how to cook meat?
With Il Mannarino's recipes, success at the table is assured.
BOMBETS
Handmade with love.
how to cook bombette
In the mix of bombette you will find both pork and beef ones
> For the capocollo we bake the bombette in a ventilated oven at 180Ā° for about 20 minutes.
> For the beef, on the other hand, we bake the bombette in the oven at 180Ā° for 6 minutes.
Allergens in the product: MILK, NUTS [WALNUTS (Juglans regia), PISTACHOKS (Pistacia vera)], MUSTARDS and GLUTEN (flour zero) Allergens in the production site: EGGS, MILK, GLUTEN (flour zero), NUTS [WALNUTS (Juglans regia), PISTACHOKES (Pistacia vera)]
BEEF
animal welfare, to guarantee healthy, genuine and tasty products!
How to cook T-bone steak
> Salt yes or no on meat before cooking?
At Mannarino SI, it goes up on both sides.
> Non-stick frying pan or steak pan boiling hot for the PRO and a drizzle of Apulian olive oil. Brown the Fiorentina well for about 6 minutes per side.
> Once browned well, lower the heat slightly and bring to your preferred cooking time. If you like your meat rare, remove the tenderloin part and continue cooking the sirloin. If you are a true Mannarini you don't need thermometers but just the right touch.Bloody 45/50Ā°- Medium 55Ā°-Well cooked 60/65Ā°.
> Mannarino's touch: in order to make the meat TENER, it is mandatory to let it rest after cooking for about 2-3 minutes off the heat.
Flakes of salt before biting into it.
Allergens in the product: ABSENT Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
How to cook rib-eye steak
> Salt yes or no on meat before cooking?
At Mannarino SI, it goes up on both sides.
> Non-stick frying pan or steak pan boiling hot for PRO and a drizzle of Apulian olive oil. Brown the rib about 6 minutes per side.
> Once well browned, lower the heat and bring to the preferred cooking temperature. If you are a true Mannarini you do not need thermometers but just the right touch. Bloody 45/50Ā°- Medium 55Ā°- Well cooked 60/65Ā°.
> Mannarino's touch: in order to make the meat TENER it is mandatory to let it rest after cooking for about 2-3 minutes off the heat. Salt flakes before biting into it.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN
How to cook sirloin steak
> Salt yes or no on meat before cooking? By Mannarino YES, salt on both sides.
> Non-stick frying pan or steak pan boiling hot for PRO and a drizzle of Apulian olive oil. Brown the Sirloin well for about 4 minutes per side.
> Once browned well lower the heat and bring to your preferred cooking temperature, if you are a true Mannarini you do not need thermometers but just the right touch. Medium 45/50Ā° - Medium 55Ā° - Well cooked 60/65Ā°.
> Mannarino's touch: in order to make the meat TENER, it must be left to rest after cooking for about 2-3 minutes off the heat. Flake it with salt before enjoying it with friends.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACLES (Pistacia vera)]
How to cook beef fillet
> Salt yes or no on meat before cooking? By mannarino YES, salt on both sides.
> Non-stick frying pan or steak pan boiling hot for PRO and a drizzle of Apulian olive oil. Brown the fillet well for about 4 minutes per side. You can have fun with marinades with rosemary, sweet mustard, sweet or smoked paprika and leave room for your taste and creativity.
> Once browned well lower the heat and bring to your preferred cooking temperature, if you are a true Mannarini you don't need thermometers but just the right touch. Bloody 45/50Ā°- Medium 55Ā°- Well cooked 60/65Ā°.
> Mannarino's touch: in order to make the meat TENER it is mandatory to let it rest after cooking for about 2 minutes off the heat. Salt flakes before biting into it.
Allergens in the product: ABSENT Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
How to cook beef diaphragm
> We start with a classic Mediterranean marinade with olive oil, salt, pepper and a sprig of rosemary. We marinate for 10 minutes.
> At this point we take a non-stick frying pan or steak pan, high heat and start cooking the diaphragm.
> Brown well on both sides, lower the flame and continue cooking for about 7 to 8 minutes. Let rest for 2 minutes on a cutting board and finish with salt flakes.
> The diaphragm is an exceptional cut of meat, juicy and very tasty. The secret lies in the cooking, which must be MEDIUM in order to express great flavour and tenderness.
Allergens in the product: ABSENT Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
How to cook rump steak with aromatic mayonnaise
Take a bowl and finely chop the garlic, rosemary and fresh thyme. Add the oil, salt and pepper and mix well to form a homogenous paste. We take the rump and rub the herb paste all over the surface, then cover with cling film. Let it marinate in the refrigerator for at least 1 Ā½ hours.
We preheat the grill to medium-high heat. When it is hot, we place the rump on the grill. We cook the meat for about 8-10 minutes per side, checking the core temperature with a meat probe: it should be 54 Ā°C.
While the meat is cooking, prepare the aromatic mayonnaise. Finely chop the shallots, parsley, capers and gherkins and place them in a bowl. Add the apple vinegar, stir and leave to gain flavour for a few minutes. Add the mayonnaise and mix well.
When the rump is ready, remove it from the grill and let it rest for a few minutes before slicing. We serve the sliced meat with the aromatic mayonnaise.
Allergens in the product: ABSENT Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
How to cook Beef Straccetti
We heat the extra virgin olive oil in a non-stick pan and sautƩ the garlic and fresh chilli pepper until golden brown. Next, we add the Mannarino beef shreds and cook them over medium-high heat for 5-7 minutes, until golden and crispy. Adjust salt and pepper to taste, and sprinkle with freshly chopped parsley.
Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].
How to cook Hamburger 100% beef
> We always start with marinating the meat: salt, olive oil on both sides and a sprig of rosemary.
> We take a non-stick frying pan or grill, high heat and sear the meat on both sides, lower the heat and continue cooking for about 4-5 minutes for medium rare.
> Pork belly meat is synonymous with tenderness so, if possible, we avoid overcooking it in order to preserve the juicy taste of the meat.
> Mannarino's touch is a GENEROUS slice of grilled CACIOCAVALLO on top of the meat, but be very careful, it is dangerously addictive.
Allergens in the product: ABSENT Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
How to cook hamburgers stuffed with caciocavallo cheese
We take the hamburgers and add salt, olive oil and rosemary on both sides. We heat a non-stick frying pan or grill over high heat and sear the meat on both sides. We then lower the heat and continue cooking for about 4-5 minutes for medium rare. We avoid overcooking to preserve the juicy taste of the meat.
The Mannarino touch? Cut the meat in half and let the stringy caciocavallo cheese release all its flavour!
Allergens in the product: MILK AND DERIVATIVES Allergens in the production site: EGGS, MILK, GLUTEN (zero flour), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Mannarino Ragout Recipe
Ingredients
- 500 g choice minced meat
- 200 ml white wine
- 1 litre of water
- 100 g carrots
- 50 g red onion
- 50 g celery
- Salt
- Pepper
- Evo Oil
- 3 bay leaves
- 100 ml milk
We take the hamburgers and add salt, olive oil and rosemary on both sides. We heat a non-stick frying pan or grill over high heat and sear the meat on both sides. We then lower the heat and continue cooking for about 4-5 minutes for medium rare. We avoid overcooking to preserve the juicy taste of the meat.
The Mannarino touch? Cut the meat in half and let the stringy caciocavallo cheese release all its flavour!
Allergens in the product: MILK AND DERIVATIVES Allergens in the production site: EGGS, MILK, GLUTEN (zero flour), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
How to season Tartare
> We take the favourite bowl and insert the Mannarino Tartare.
> Classic dressing with Apulian evo oil, salt and pepper flakes. Stir vigorously and serve with great creativity.
> Mannarino's touch here is a journey through Italy, made up of olives, capers, stracciatella, grilled vegetables and if you want to give it a touch of crunch, crumble some taralli, pane carasau or breadsticks on top to give it an even more special touch.
Allergens in the product: ABSENT Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
How to cook Mannarino stew
Stew is a very popular dish, especially between October and March. There are so many recipes and so many schools of thought, between those who prefer beef and those who prefer veal. We at Mannarino make it from beef, selected meat and priest's hat, all cut strictly with a knife into as even pieces as possible.
> Take a saucepan with not too high sides, evo oil, high heat and put in the lightly floured meat.
> Brown the meat well on all sides, deglaze with fragrant white wine and let it evaporate for a few minutes.
> Add the spices, a few cubes of lard for seasoning and season with salt and pepper.
> Add water and stir well. Cook for about 1 hour and 30 minutes, add new peas and continue cooking for a further 30 min.
> Finish the preparation with ground pepper and fragrant evo oil.
Allergens in the product: ABSENT Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Recipe Tender slices of beef rump
> As with other preparations to season the beef slice, we can make a classic Mediterranean marinade with fresh rosemary, salt, pepper and fresh thyme.
> We take a frying pan/steak pan, high flame and sear the slice 1-2 minutes per side.
> The slice must remain soft and juicy on the inside, so avoid overcooking.
Allergens in the product: ABSENT Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
How to cook Tagliata
> Strictly made with Scottona sirloin, extreme softness and great taste.
> The tagliata is a dish that adapts to all seasons and what we do is propose it with sautƩed artichokes.
> We take our tagliata, sear it 3 minutes per side over high heat with a little oil and rosemary.
> Continue cooking for a further 3 minutes for a medium-cooking result.
> Clean the artichokes, cut them into thin slices and sautƩ in a pan with oil and garlic for 6-7 minutes.
> Salt and pepper and remove from the heat.
> We slice the cut after resting and lay the sautƩed artichokes on top.
> If you want to exaggerate, add slivers of Pecorino Moliterno cheese, which you can find in any store.
Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].
Swivels of rump steak with caciocavallo cheese
We fire up the grill and when it is hot, we cook the skewers for about 4-5 minutes per side, until the meat is well cooked and the cheese is very melted. We serve the skewers as they are, accompanied by a side dish to taste.
VITELLO
RUMP OF VEAL
We take a large bowl and prepare the marinade for the veal rump. We mix the olive oil, chopped herbs and garlic. Add salt and pepper to taste. We cut the veal rump into pieces of similar size, trying to obtain pieces of uniform thickness. We place the pieces of meat in the bowl with the marinade and massage them carefully so that they are evenly covered by the marinade. Let the meat rest in the fridge for at least 1 hour.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
How to cook TENDERED SHEEP SLAUGHTERS
Fettina di Fesa Vitello is part of the Milanese tradition, loved at any age.
> We can cook the meat in a frying pan with a little olive oil and high heat for 2-3 minutes, just long enough for a quick sear. Alternatively, we can bread the slices with breadcrumbs flavoured with herbs (optional).
> Cook in plenty of peanut oil, the most suitable oil for a quality fry.
> Once cooked, finish with flaky salt and a slice of lemon.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Veal hamburger how to cook it
The veal burger has become a must at Mannarino's, strictly 100%vitello. This type of burger is very lean and healthy, but at the same time, thanks to the excellent organoleptic characteristics of the meat, it is also tasty when cooked well.
> Marinate the meat with evo oil, salt, pepper and a sprig of rosemary for about 10 minutes.
> Take a non-stick frying pan or grill pan and cook the meat 4-5 minutes per side.
> It is very important not to overcook the meat in order not to obtain a dry effect, the meat must be juicy at the end of cooking.
> For the sweet tooth: top with a nice slice of stringy Caciocavallostionato.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
PIG
How to cook Pork Ribs
> As with other preparations with ribs, we can have fun with different marinades. Our favourite is with rosemary, thyme, honey, a pinch of salt and a generous glass of Primitivo.
> Massage the ribs well and leave to marinate for about 30 minutes.
> We can choose between two different types of cooking: in the oven at 130-140Ā° for at least 4 hours or in a pan, minimum heat with a lid and the same cooking time.
> The more we cook them the more tender they will be, they must literally melt in the mouth.
Allergens in the product: ABSENT Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Pan-fried sausage
> We take a non-stick obistecchiera frying pan, drizzle with Apulian olive oil and brown on a high heat for about 4 minutes. Once the wonderful crust has formed, we lower the heat and cook for a further 6-7 minutes.
> La Zampina del Mannarino is made from beef, so we can bring it to a medium cooking time to taste it at its best. Pay attention to the salt flakes because it is already tasty.
> Here the Mannarino touch is in the recipe for Zampina. Taste it to understand.
Allergens in the product: celery.
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Knife-tipped sausage
Pour a drizzle of extra virgin olive oil from Puglia on a non-stick frying pan or grill pan and lay the meat on it. We brown over high heat for about 4 minutes, until we get a golden crust, then lower the heat and continue cooking for another 7-8 minutes.
Since the sausage is pork, let's make sure that it is well cooked. Pay attention to the salt flakes, as the sausage may already be seasoned by itself.
Allergens in the product: sulphites, fennel seeds.
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Mannarino skewer
Prepare a non-stick frying pan or grill pan, add a drizzle of extra virgin olive oil and brown on a high heat for about 6 minutes, turning the pieces for even cooking. To give a special touch, we add flakes of salt while they are still hot.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)
LAMB
Pan-fried lamb ARROSTICINI
> Let's start with a little marinade, salt, pepper and Apulian evo oil to sprinkle well over the arrosticini.
> Hot, non-stick frying pan, place the roasts in it and brown them well, about two minutes per side.
> If you are a true Mannarino, add a sprig of rosemary to the marinade, crusting on the meat is obligatory, and take care not to overcook them.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Recipe for Lamb Chops
There are many recipes for lamb chops. Mannarino prefers lamb chops with a delicate, fragrant marinade to enhance the raw material.
> Take 2 parts parsley, one part rosemary and one part mint. Clean them thoroughly and chop them coarsely. Add a fresh chilli pepper, also chopped, and add plenty of olive oil. Mix all the ingredients together and add a pinch of salt and pepper.
> Dip the ribs into the marinade and leave for about 30 min.
> After this time has elapsed, take a non-stick frying pan or, better still, a grill pan and cook the ribs on a high heat about 3 minutes per side.
Be careful not to overcook them so as not to lose all the juiciness of the meat.
> Mannarino's final touch: salt flakes while still hot.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
CHICKEN
Chicken croquettes
For cooking milanesine we can take 3 different routes:
1 Fried in sunflower oil at 165-170Ā° for about 3-4 minutes, until completely golden.
2 In the oven, 200Ā° ventilated or static, baking paper, a drizzle of evo oil and bake for about 7-8 minutes.
3 In a non-stick frying pan with a little olive oil, cook the milanesine for about 7-8 minutes over a moderate flame, turning very often.
> Once cooked and well browned, complete with a pinch of salt flakes and your favourite sauce.
Allergens in the product: Gluten, Mustard.
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Chicken breast - free-range
Mannarino's secret to making Chicken Breast special is marinade.
> There are many types of marinade for white meat, but our favourites are sweet mustard marinade and smoked paprika marinade.
> For the first marinade, mix 2 tablespoons of sweet mustard, 1 tablespoon of evo oil, salt, pepper and a sprig of rosemary. Sprinkle well over the chicken and leave for 30 min.
> For the second marinade, mix 1 big spoon of smoked paprika, 1 spoon of evo oil, 1 teaspoon of brown sugar, salt, pepper and a couple of bay leaves. Sprinkle well over the chicken and leave for 30min.
> Once 30 minutes have elapsed, take a non-stick frying pan, evo oil and cook the chicken on a high heat for 7-8 minutes. Check that it is well cooked and especially that it is WELL CARAMELLED AND crispy.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS (NUTS (Juglans regia), PISTACHOKS (Pistacia vera))
Only Online
Italian Chicken Thighs Recipe
Piedmontese chicken thigh, deep yellow, natural feed and certified breeding. We chose this type of chicken because it has tender, juicy meat and a taste that reminds us of grandma's chicken. The recipe we propose is a chicken cacciatore Mannarino style.
> Heat the chicken in a non-stick pan with oil and salt.
> Once the chicken is well browned, deglaze with white wine.
> Add the halved cherry tomatoes, herbs, pitted Taggiasca olives and a handful of pine nuts.
> Lower the heat and simmer for 1 hour and 30 minutes.
> The chicken is ready when it comes perfectly off the bone, being very tender and at the same time juicy.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Only Online
Chicken strips
We season the straccetti with olives, capers, Gargano oregano, basil and friggitelli. In a non-stick pan, over high heat, add extra virgin olive oil and sautƩ the straccetti for about 7-8 minutes, stirring well until a golden crust forms on the meat, if possible.
The mix of flavours in this recipe gives the preparation a delicate and pleasant taste.
Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
Chicken Panzerotto
There are two ways to cook chicken panzerotti: in the bottom or in the pan. We at Mannarino recommend the baked one.
IN THE OVEN: Place the chicken panzerotti on a non-stick baking tray and bake in a preheated oven at 180Ā°C for about 15 to 20 minutes. Remember to turn them halfway through cooking and to check them from time to time.
MANNARINO'S TOUCH: Add salt flakes while they are still hot to make them even more special.
IN THE Frying PAN: Use a hot non-stick frying pan with a drizzle of extra virgin olive oil from Puglia. Place the chicken panzerotti in the pan and cook for about 15 minutes, remembering to cover with a lid and turn halfway through cooking.
MANNARINO'S TOUCH: Add salt flakes while they are still hot to make them even more special.
Allergens in the product: GLUTEN
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS (NUTS (Juglans regia), PISTACHOKS (Pistacia vera))
Breaded chicken wings
Mannarino's secret to making Chicken Breast special is marinade.
> There are many types of marinade for white meat, but our favourites are sweet mustard marinade and smoked paprika marinade.
> For the first marinade, mix 2 tbsp. sweet mustard, 1 tbsp. evo oil, salt, pepper and a sprig of rosemary. Sprinkle well over the chicken and leave to marinate for 30 min.
> For the second marinade, mix 1 big spoon of smoked paprika, 1 spoon of evo oil, 1 teaspoon of brown sugar, salt, pepper and a couple of bay leaves. Sprinkle well over the chicken and leave for 30min.
> Once 30 minutes have elapsed, take a non-stick frying pan, evo oil and cook the chicken on a high heat for 7-8 minutes. Check that it is well cooked and above all that it is WELL CARAMELLED AND CRYING.
Allergens in the product: GLUTEN
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS (NUTS (Juglans regia), PISTACHOKS (Pistacia vera))
Boneless and marinated chicken thighs
Heat the olive oil in a non-stick frying pan over medium-high heat. Add the sliced onions to the pan and fry them until transparent and lightly browned.
We incorporate the pepper strips and cook for a few minutes until the peppers are tender but still crispy. We place the marinated chicken thighs in the pan with the vegetables. We cook for about 8-10 minutes, turning them occasionally, until the chicken is fully cooked. We make sure that the chicken thighs reach an internal temperature of at least 74Ā°C. We adjust the flavour with salt and pepper, if necessary. We serve the chicken thighs on a bed of onions and peppers.
We can garnish with fresh herbs, if desired. We can accompany the surpluses with rice, roast potatoes or a simple salad.
Allergens in the product: ABSENT
Allergens at the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHOKS (Pistacia vera)].
GASTRONOMY
ready meals from our gastronomy
You can't miss the ready-made dishes from our gastronomy!
The Mannarino prepares tasty specialities for you every day to go with our meat! All delicatessen products are already cooked by us, all you have to do is regenerate them in one of these simple ways:
1 a BAGNOMARIA - using a pot and water at 100Ā°.
2 in MICROWAVE - maximum power for about 3 to 4 minutes depending on the product.
3 in the OVEN - at 170Ā° for about 6 to 8 minutes.Go to the 'GASTRONOMY' section of our online butcher's shop, you'll be amazed!
