Delicious

All skewers prepared by our Mannarini.

48,90 €

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DESCRIPTION

The tastiest catalogue products packed in a convenient and affordable package.

The package is recommended for 4 persons and consists of:

Mannarino skewers, 2 pcs
2 Bombette mix, 20 pcs
Zampina sausage, approx. 350 g.
Arrosticini, 10 pcs

For shipping information see this page.

HOW TO COOK

Del Mannarino Skewer and Marinated Skewer:

Place the skewers on a frying pan and let them cook for a total of 10 minutes, turning them to ensure even cooking.
Mannarino's touch: flakes of salt while still smoking to make them even more special.
They contain lactose.

Arrosticini

Let's start with a little marinade, salt, pepper and Apulian olive oil to sprinkle well over the arrosticini.
In a hot non-stick frying pan, place the arrosticini in the pan and brown them well, about two minutes per side.
Mannarino's touch: add a sprig of rosemary to the marinade, crust on the meat obligatory and be careful not to overcook them.

Bombettes

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

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.
Mannarino's touch: salt flakes while they are still smoking to make them even more special
IN THE OVEN: for the capocollo, sprinkle a non-stick pan with a drizzle of Apulian olive oil, place the bombette in it and bake at 200° ventilated for about 12/15 minutes, remember to turn them once halfway through cooking.
For beef, however, remember to remove them first, after about 8 to 10 minutes. You can enjoy them slightly rare or continue cooking for a few minutes.
Mannarino's touch: flakes of salt while they are still smoking to make them even more special.
They contain lactose.

Zampina

Take a non-stick frying pan or steak pan, drizzle with Apulian olive oil and brown on a high heat for about 4 minutes. Once we have created the wonderful crust, we lower the heat and cook for another 6-7 minutes.
Mannarino's Zampina is made from beef, so we can take it to a medium cooking time in order to enjoy it at its best.
Watch out for the salt flakes because it is already tasty.
Here the Mannarino touch is in the Zampina recipe, you just have to taste it to understand!

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

ADDITIONAL INFORMATION

Mannarino skewers

Fresh product

Shelf life: 4 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: pork (capocollo), cheese, bread, salt, pepper, parsley, beef, spices (chilli pepper, paprika), pistachio and mustard

Place of birth: Italy
Breeding location: Italy
Place of slaughter: Italy
Place of sectioning: Italy

Allergens in the product: Milk, nuts (WALNUTS (Juglans regia), PISTACLES (Pistacia vera)), mustard and gluten (flour zero zero)
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 309 kcal, 1283 kj
FATS 15 g of which SATURATED FATTY ACIDS 8.5 g
CARBOHYDRATES 2 g of which SUGARS 0 g
PROTEINS 19 g
SALT 1 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

Bombette mix

Fresh product

Shelf life: 4 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: pork (capocollo), cheese, bread, salt, pepper, parsley, beef, spices (chilli, paprika), pistachio and mustard.

Place of birth: Italy
Breeding location: Italy
Place of slaughter: Italy
Place of sectioning: Italy

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 283 kcal, 1174 kj
FATS 17 g of which SATURATED FATTY ACIDS 9.6 g
CARBOHYDRATES 15 g of which SUGARS 2 g
PROTEINS 14 g
SALT 1 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

Sausage leg

Fresh product

Shelf life: 4 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: adult beef meat, pork meat, salt, pepper, basil, tomato puree and mutton casing

Place of birth: Italy
Breeding location: Italy
Place of slaughter: Italy
Place of sectioning: Italy

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 260 kcal, 1071 kj
FATS 12 g of which SATURATED FATTY ACIDS 6.9 g
CARBOHYDRATES 2.1 g of which SUGARS 0 g
PROTEINS 17 g
SALT 0.8 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

Arrosticini

Fresh product

Shelf life: 4 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Sheep meat 100%

Place of birth: Ireland
Breeding location: Ireland
Place of slaughter: Ireland
Place of sectioning: Italy

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 280 kcal, 1162 kj
FATS 13 g of which SATURATED FATTY ACIDS 4 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 20 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C 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 that are delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, whereas bombette, ciocche 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