In breve
The dish in short
- Sheep meat, about a quarter of it fat, with lean and fat pieces alternated on thin wooden skewers.
- Trimmed of the outer membrane, sinews and tendons: no hard bits.
- Grilled quickly over embers, wood if you can, until cooked through.
- Eaten hot, with the hands, with toasted bread dressed with olive oil and salt.
Il video, Villa Celiera, Voltigno plateau, Abruzzo
Arrosticini
The video: Abruzzese mutton skewers
Abruzzo's small pieces of sheep meat on thin wooden skewers, grilled over embers in a long trough called the ‘canala’. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 11 min
- Cooking
- 33 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 6 steps, as in the recipe.
Altri video
