Instructions for use
- Salt yes or no on the meat before cooking, from mannarino YES, salt on both sides.
- Boil a non-stick frying pan or grill pan for PRO, drizzle with Apulian olive oil and brown the rib for about 6 minutes per side.
- Once well browned turn down the heat and bring to the preferred cooking temperature, if you are a true mannarini you do not need thermometers but the right touch. Medium 45-50°- Medium 55° Well cooked 60-65°.
- Mannarino's touch, to make the meat TENER it is mandatory to let it rest after cooking for about 2-3 minutes off the heat. Sprinkle with salt before biting into it.
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