📝 About This Recipe
Transport your senses to the rugged Apennine Mountains with Arrosticini, the iconic mutton skewers of Abruzzo. These slender delicacies are defined by the rhythmic alternation of lean meat and succulent fat, which melts over high heat to create a smoky, tender bite that is purely primal. Traditionally cooked on a 'fornacella' grill, they represent the perfect marriage of pastoral tradition and the simple brilliance of Italian street food.
🥗 Ingredients
The Meat
- 1.2 kg Mutton or Castrated Lamb (Castrato) (Leg or shoulder cut, chilled for easier slicing)
- 250 g Sheep Fat (Essential for moisture; often included in the weight of the cut)
Seasoning and Essentials
- 2 tablespoons Fine Sea Salt (To be applied only during the final stages of grilling)
- 100 ml Extra Virgin Olive Oil (High quality, preferably from Abruzzo)
- 3-4 sprigs Fresh Rosemary (Used as a basting brush)
- 50-60 pieces Wooden Skewers (25-30cm long, soaked in water for 30 minutes)
Traditional Accompaniments
- 1 loaf Pane di Casa (Crusty Bread) (Sliced thick)
- 4 tablespoons Extra Virgin Olive Oil (For drizzling on bread)
- 1 teaspoon Dried Chili Flakes (Peperoncino) (Optional for the oil)
👨🍳 Instructions
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1
Begin by soaking your wooden skewers in cold water for at least 30 minutes; this prevents them from snapping or burning over the intense heat of the coals.
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2
Prepare the meat by trimming away any heavy silver skin, but ensure you keep the white fat. For authentic Arrosticini, the ratio should be approximately 75% lean meat to 25% fat.
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3
Slice the mutton into long strips, then cut those strips into uniform cubes exactly 1cm (about 1/2 inch) in size. Precision is key here to ensure even cooking.
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4
Thread the meat onto the skewers, alternating 4-5 pieces of lean meat with 1-2 pieces of fat. The total length of the meat on the skewer should be about 10-12cm.
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5
Pack the meat tightly together on the skewer. This prevents the wood from being exposed between the cubes and keeps the juices locked inside.
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6
Prepare a charcoal grill (ideally a narrow 'fornacella' trough grill). Light the coals and wait until they are covered in a thin layer of grey ash and emitting high, even heat.
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7
Place the skewers on the grill side-by-side. The handles of the skewers should overhang the edge of the grill so they don't burn and are easy to turn.
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8
Grill the skewers for about 2-3 minutes on one side. You are looking for a deep brown crust and the fat to begin sizzling and dripping.
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9
Create a 'brush' by tying rosemary sprigs together. Dip this into a small bowl of olive oil and lightly dab the meat as it cooks to add aroma.
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10
Rotate the skewers 180 degrees to cook the other side for another 2-3 minutes. Arrosticini should be cooked through but remain succulent.
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11
Only in the final minute of cooking, sprinkle a generous amount of fine sea salt over the skewers. Salting too early can draw out the moisture and toughen the mutton.
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12
While the meat finishes, toast thick slices of crusty bread on the same grill until charred and golden.
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13
Remove the skewers from the grill and immediately wrap them in a large sheet of aluminum foil. Let them rest for 2 minutes; this softens the meat and allows the juices to redistribute.
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14
Serve the skewers inside the foil or in a traditional ceramic pitcher (lu boccale) to keep them hot, accompanied by the oil-drenched bread.
💡 Chef's Tips
Use mutton rather than young lamb if possible; the older meat has a deeper flavor profile that defines this dish. Never use a gas grill if you can avoid it; the smoke from the charcoal and the dripping fat is the 'secret ingredient'. Keep the cubes small (1cm) – if they are too large, the outside will burn before the interior fat renders properly. Don't be shy with the salt, but only apply it at the very end to maintain the meat's tenderness. If you can't find mutton, use a lamb shoulder as it has the necessary fat content compared to the leaner leg.
🍽️ Serving Suggestions
Serve with a glass of bold Montepulciano d'Abruzzo red wine to cut through the richness of the fat. Provide plenty of 'Pane Unto'—bread slices drizzled with high-quality extra virgin olive oil. A side of simple, vinegary pickled vegetables (giardiniera) provides a refreshing crunch between skewers. Eat them the traditional way: pull the meat off the skewer with your teeth while holding the bread underneath to catch any stray juices. Fresh tomatoes seasoned with oil and oregano make for a perfect, light seasonal side.