Arrosticini Abruzzesi
Arrosticini are skewers of young lamb meat cut into small cubes, cooked on a "fornacella" (a long, narrow brazier). They are the iconic dish of Abruzzo, born from the pastoral traditions of Gran Sasso.
They are eaten in bundles, by hand, accompanied by homemade bread and Montepulciano d'Abruzzo wine.
Preparation
- 1
Cut the meat and fat into cubes of approximately 1 cm.
- 2
Thread onto wooden skewers, alternating meat and fat.
- 3
Prepare the fornacella (or grill) with charcoal embers.
- 4
Cook the arrosticini over the embers for 8-10 minutes, turning them frequently.
- 5
Season with salt at the end of cooking and serve immediately with bread and oil.
Chef's Tips
The fat alternated with the meat is essential: it keeps the meat juicy. The narrow fornacella concentrates the heat. They are eaten by hand, in bundles.