Arrosticini from Abruzzo

Choose quality cuts of various parts of the sheep, including shoulder, neck, belly, thigh etc.

Take care to work with your hands and cut out any nerves or leathery parts. If a butcher is preparing your meat, choose a butcher who works by hand.

Cut in the direction of the meat to create slices at least 1.5 cm thick.

Save pieces of fat for extra flavour.

Place the thickest cuts of your sheep into the bottom of the Cubo as a base.

Layer a row of fatty meat on top of the base then conntinue filling the Cubo, row by row, alternating between lean meat, fat, muscle, etc.

Use your lean meat for the final row then place the lid of the Cubo on top, pressing down firmly.

Place the Cubo and meat into a cooler/fridge until it reaches 3°C/ 37.4°F.

Place a thick cut of sheep onto a bamboo skewer, then create layers of various cuts of meat, alternating between fatty and lean.

Place the leanest meat on the final row.

Remove the chilled meat from your refrigerator or cooler and insert bamboo skewers into each hole of the Cubo lid.

Use a filet knife to cut squares around each skewer, using the grooves of the Cubo as a guide.

Turn the Cubo sideways and gently pull to remove the arrosticini.

Line each arrosticini up on top of your fornacella or grill and cook over the coals.

Sprinkle a very small amount of salt on the arrosticini and rotate them after about 2-3 minutes. Total cooking time is 5 minutes (add a few more minutes for arrosticini prepared by hand).

Do not overcook. You don’t want to lose the flavour and burn them!

No need to add any herbs or spices, as the sheep packs an incredible flavour!

Bite into the skewer from the side to enjoy the amazing flavour combination.

E ora si mangia, Vincenzo’s Plate....Enjoy!