Abruzzese Lamb Skewers

La storia di questo piatto

Born on the steep backs of the Apennines, where shepherds followed ancient paths through silence and wind, arrosticini carry the soul of Abruzzo in their smoke — a whole civilization of rugged dignity folded into something small enough to hold in one hand.

Ingredienti

• 800 g Lamb shoulder or ribs (castrated ram)
• 100 g Lamb fat or pancetta
• 8 g Coarse sea salt
• 3 g Freshly ground black pepper
• 12 pieces Wooden skewers

Preparazione

1. Take the lamb meat and clean it carefully, removing the sinews and the hardest fat, but leave a few strips of lard here and there: that's what will give flavor and tenderness. Using a very sharp knife, cut everything into small cubes, just over a centimeter: a knife that cuts well does half the work, because it crushes the fibers less and the meat stays tender.
2. Cut the fat into cubes the same size as the meat, so they'll cook together without getting out of balance. Mix everything with your hands, gently as if you were kneading a caress, then salt and pepper generously: lamb has character and wants to be seasoned without timidity. Let it rest for a few minutes, long enough for the salt to slowly make its way into every piece.
3. Take the wooden skewers, which you should have already soaked in water beforehand so they don't burn over the coals, and thread the cubes onto them alternating a piece of meat and one of fat, like a little necklace. Put 6 to 7 pieces on each skewer, no more: they should be close together but have room to breathe, so they cook all at the same speed.
4. Light the grill or barbecue and wait until the coals are really lively, almost white-hot with heat. Place the skewers over them and turn them constantly, almost without stopping, because the fat that drips shouldn't catch flame: they're ready when a golden crust forms on the outside and, when you press them lightly, you feel they're still juicy inside.
5. Bring to the table right away while they're still smoking, with a dusting of coarse sea salt just before serving: it's the final touch that awakens all the flavor. Serve alongside some rustic bread toasted over the coals, perfect for soaking up the last juices left on the plate.