Arrosticini
Preparazione 40 min · Cottura 15 min · Porzioni 4 · Difficoltà Facile
Procedimento
Cut the meat and its fat into even 1 cm cubes, keeping roughly one part fat to four parts lean.
20 min
Thread the cubes tightly onto thin skewers, alternating in fat every few pieces, with no air between cubes; each stick takes about 8 cubes.
20 min
Light charcoal and wait for calm white embers with no flame; the ideal is a narrow bed so the stick handles ride outside the heat.
25 min
Grill the arrosticini in a packed row, turning every 30 to 40 seconds, until the fat glistens and the edges char lightly, 2 to 3 minutes total.
10 min
Salt them as they come off and stack under foil so they steam tender while the next round cooks.
2 min
Grill-toast the oiled bread at the fire’s edge and serve everything hot, by the dozen, with red wine in tumblers.
I consigli della nonna
Consigli in cucina
Fat between the lean. The interleaved fat is the basting system. Trim it out and you grill dry little cubes; keep it and every bite arrives glossed.
No marinade, ever. Arrosticini taste of sheep, smoke, and salt, full stop. Rosemary oil on the bread is welcome; on the meat it is treason.
Without a furnacella, set two bricks on a grate to make a narrow ember channel; the skewer tips must hang past the coals or they burn before the meat does.
