Arrosticini

Name: Arrosticini
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 800 g di polpa di pecora; 30 g di olio extravergine d'oliva; 1 rametto di rosmarino; 4 g di sale fino

Grilled sheep skewers

Arrosticini grilled sheep's meat: golden on the outside, tender and tasty in the centre.

30 min

4 servings

Easy

Abruzzo

EasyAbruzzo

The arrosticini They are small skewers of mutton, suitable for a main course Easy to cook quickly on the grill. Their success depends on a balance between evenly diced meat, intense heat, and short cooking times: the surface should brown without drying out the inside. The bold flavor of the mutton is complemented by the scent of rosemary and complemented by the salt added at the end, so the meat retains a tender and juicy texture. This preparation is typical of Abruzzo. The meat should be lightly marbling, which helps retain flavor and moisture during cooking; excessive fat and nerves should be removed. A very hot grill creates a fragrant crust and uniform color, while cutting the skewers to about one centimeter allows for more even cooking of the individual skewers. Served piping hot with homemade bread, they embody a simple cuisine where the quality of the meat remains the protagonist.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the meat

10 min

Clean the meat, removing any excess fat and sinew, then pat it dry. Cut it into strips and dice it evenly, approximately 1 cm (0.39 in), keeping the meat cold to ensure compact pieces. Coarsely chop some of the rosemary needles and sprinkle them over the meat; the aroma should be delicate, without overpowering the mutton.

Shape the skewers

5 min

Thread the cubes onto the skewers, placing them side by side without leaving large gaps and maintaining a uniform arrangement. If using wooden skewers, soften them first in water; if using metal, lightly grease them. arrosticini They are ready when they are compact and the cubes are of similar size, a necessary condition for regular cooking.

Cook and salt

10 min

Heat the grill or embers very well and grease it with a little oil. Cook the arrosticini for about 1 minute per side, turning them with tongs until the surface appears golden and fragrant. Salt as soon as they are removed from the heat, then serve them immediately with the remaining rosemary and a drizzle of olive oil extra virgin olive oil.

Chef's Tips

Keep the grill very hot and salt The arrosticini only at the end of cooking: this way they develop a uniform crust and retain more juices inside.