Arrosticini
Traditional Abruzzese grilled mutton skewers. A local specialty.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Arrosticini's origins are deeply rooted in the pastoral traditions of Abruzzo, Italy. Shepherds developed this simple yet flavorful dish as a way to utilize tougher cuts of mutton from older sheep, ensuring no part of the animal went to waste. The nomadic lifestyle of shepherds made a portable, easily cooked food source essential.
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Arrosticini is much more than just food in Abruzzo; it's a symbol of the region's identity, heritage, and community.
Social Gathering
Arrosticini are traditionally enjoyed in a social setting, often cooked over a 'furnacella' (a long, narrow grill specifically designed for arrosticini) at informal gatherings, festivals, and family events. Sharing arrosticini fosters a sense of camaraderie.
Regional Pride
Abruzzesi are fiercely proud of arrosticini. It's considered a culinary emblem of the region, often served to showcase local traditions and hospitality to visitors.
Simplicity and Authenticity
The simplicity of the dish, with its focus on high-quality ingredients and traditional cooking methods, reflects the values of Abruzzo's rural culture. It represents an appreciation for natural flavors and unpretentious cuisine.
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Arrosticini offers a concentrated, savory flavor profile of lamb, enhanced by the simple grilling process.
The primary flavor is that of grilled mutton, with a slightly gamey taste. The minimal seasoning, typically just salt and sometimes a touch of rosemary, allows the natural flavors of the meat to shine. The grilling imparts a smoky char, adding depth and complexity to the overall taste. The fat content contributes to the succulence and richness of each skewer.
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Meat Quality
The quality of the mutton is crucial. Seek out locally sourced, high-quality meat for the best flavor and texture. Ideally, the meat should have a good fat content for optimal succulence.
Furnacella Technique
Using a traditional 'furnacella' grill is recommended, but a regular grill can work. The key is to ensure even cooking over a moderate heat, turning the skewers frequently to prevent burning and promote a consistent char.
Salt Sparingly
Avoid over-salting. The natural flavors of the mutton should be the star. Add salt sparingly and adjust to taste after grilling.
Don't Overcook
Arrosticini are best served medium-rare to medium. Overcooking will result in dry, tough meat. Pay close attention to the internal temperature and remove them from the grill when they are still slightly pink inside.
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