Arrosticini

Arrosticini are one of the typical dishes of the Abruzzo culinary tradition, known for their simplicity and flavor. Here’s how to prepare them.

Ingredients

• 1 kg of sheep meat (or lamb), cut into cubes of about 1-2 cm
• Fresh rosemary
• Coarse salt
• Extra virgin olive oil

Preparation

1. Begin by cutting the sheep or lamb meat into small pieces, making sure they are the same size to ensure even cooking.
2. Take skewers about 25-30 cm long and thread the pieces of meat, leaving a little space between each one. Traditionally, arrosticini do not include vegetables or other ingredients on the skewers.
3. Then, season the meat with coarse salt to taste and, if you like, you can also add some finely chopped rosemary.
4. Prepare a grill or a hot charcoal and cook the arrosticini for a couple of minutes on each side or until they are golden and crispy on the outside, but still juicy inside.
5. During cooking, you can brush the arrosticini with a sprig of rosemary dipped in olive oil, to add flavor and keep the meat tender.
6. Serve the arrosticini hot, accompanied, if you wish, by slices of toasted bread and fresh salads or, as you would do in Abruzzo, simply with slices of bread to use as a base to rest them on and to soak up the dripping fat.

Curiosity

It is said that arrosticini originated in the fields, where shepherds, in order to make use of the less prized cuts of the sheep, would cut them into pieces and cook them over a flame even during their transhumance. Nowadays, arrosticini have become a convivial and festive dish, often consumed in large quantities during celebrations and outdoor barbecues.