How to Make ARROSTICINI like a Butcher from Abruzzo | Italian Sheep Skewers
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- Опубликовано: 19 июн 2024
- Arrosticini are a traditional skewer in the Southeastern Italian region of Abruzzo - and can be likened to a religion for those of us from there! Prepared from sheep, these spectacular skewers stand on their own without any extra spices or seasonings - especially when made correctly!
This recipe was created with advice from Gabriele Pompa, a third-generation master butcher from Abruzzo who has preserved the tradition of preparing the most flavorful arrosticini for a truly authentic Italian experience. Believe me when I say that he knows what he’s doing - preparing over 700 thousand arrosticini each year!
💯 Follow this link to read and print the written recipe: www.vincenzosplate.com/arrost...
#arrosticini #skewers #abruzzo
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Arrosticini
0:34 Ingredients for Arrosticini
2:30 How to Cut the Meat for Arrosticini
5:15 Some Tips to Make Arrosticini
8:36 How to Fill the Cubo with Meat
10:15 How to let the Meat to Cool
11:00 How to Place the Bamboo Skewers
12:15 How to cut the Arrosticini
13:46 How to Make Handmade Arrosticini
15:20 How to Cook the Arrosticini
19:26 Difference between Handmade and Cubo made Arrosticini
19:41 How to Eat Arrosticini, E ora si Mangia, Vincenzo's Plate
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🎬 #VincenzosPlate is a RUclips channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). 
Хобби
I LOVE watching a great butcher at work! His knife skills and knowledge are amazing! How he created the Arrosticini was almost magical! What fun!!
He’s a Pro and an artist! He loves his job
😢
I was fortunate to work with a butcher trained in Germany. It was amazing to see him break down a carcass. He had the precision of a surgeon knowing where the natural breaks were in the meat. I’ll have to look him up for crash course on butchering a sheep for arrosticini.
Not baaaad! Love it when you visit the great spots in Italy. They have so much pride in their amazing food!
Oh you’re absolutely right! We’re super proud!
Los he probado en San Valentino en mi visita en 2017 y son un manjar!!!! Gracias por compartir !!!!
I've visited Abruzzo so many times and I've never missed an opportunity to eat Arrosticini. It's absolutely delicious and I only got to see the cooking process. Bravo!
That's wonderful to hear! 🍢😄 Arrosticini are indeed a delicious specialty. Thank you for appreciating the cooking process. Stay tuned for more mouthwatering recipes! 🇮🇹👨🍳
Arrosticini is one of the best (almost best of the best) meat dish on earth I have ever tried.
When I visited Lanciano, I had one, and I bought the “cubo” and brought back to Japan, because that was so impressive.
One difficulty here in Japan is the availability of appropriate sheep meet, but anyway, I must challenge to make Arrosticini by myself before I die !
Gracie Mille per suo video bellissimo 🙏
che bello pensare ad un giapponese che prepara i suoi arrosticini dall'altra parte del mondo, mi sento orgoglioso! love from abruzzo!
Beautiful people, beautiful food!!
thank you a lot!
We love hearing native Italian speakers! I don't speak much Italian, but it doesn't take a genius to tell he is passionate about his craft. Don't be afraid to talk in your native tongue and translate for us
Well said my friend! Gabriele is super passionate and he always makes Arrosticini with love! ❤️
hey vincenzo! we south korea has similar dish, lamb skewers eat with cumin, sesame, salt, red pepper powder
Inspired by Chinese cuisine, here China refers to the Qing Dynasty, or Manchuria (not modern china)
original chinese (han chinese) don't eat lamb skewers
always get excited to discover these interesting cuisines
Super interesting!
This is crazy!! I just visited Ortucchio five days ago and was treated to this wonderful dish
Wow that’s awesome 😍
That was very interesting Vincenzo, really enjoyed watching it. My wife is Japanese and we often make Yakitori on our WEBER Go-Anywhere charcoal bbq.
I cut myself 2 pieces of tri-angular aluminium to size and space them so I can place the skewers with the meat neatly over the charcoal but not contacting
the grill. So instead of chicken gizzards, hearts etc. we use lamb (sheep) next time. By the way in Japan we also only used salt on the skewers with a bit
of sake out of a spray bottle, Carl
This a special Vincenzo video. The amount of care and precision in creating these is astounding. Its great to see a tradition at work, its a very valuable experience.
Great job.... I'm hungry, now. For sure I will try to cook it, when the next barbecue season starts. Thank you so much for this episode, Vincenzo! 😋
I’m sure you will love these ones 😍 they’re to die for 🤤
You took me back to childhood. My mouth is watering!
oh this is awesome 🥰
Abruzzo has amazing sausage as well. I had the best sausage of my life a few weeks ago there in Ornano Grande
Sounds great!
Abruzzo is one of my favorite place in Italy.
Wow this is great to hear 😍
Fantastic video. Thank you!
Definitely going to have to try this! 😋
They’re to die for 🤤🤤
Master with a knife. Master with the meat. Wow!
Thank you so much for the kind words! 😄🙌 I'm glad you enjoyed the knife skills and meat preparation. Stay tuned for more culinary mastery! 👨🍳🔪✨
Excellent! I really enjoyed that Vincenzo. Thank you.
I’m really glad you enjoyed this video!
beautiful! all of it! grazie Vincenzo!
Thank you so much! 😄🙌 I appreciate your kind words and support. Stay tuned for more beautiful and delicious recipes! Grazie mille! 🍝👨🍳✨
Perfetto!! 😋💚🤍❤️🇮🇹💚🤍❤️
Sono buonissimi 😍
Never came across this dish before. Thank you so much for another discovery and giving us great education Vincenzo!
It’s a pleasure, as always! Hope you’ll be able to try these one day
@@vincenzosplate Yes would love to try, they look absolutely gorgeous and no doubt taste lovely too!
same man. wasn't familiar with this dish until now.
Oh my goodness. Just delicious.
So good! they're to die for!
Have you ever tried them?
AWESOME VIDEO....I ALWAYS WONDERED HOW THEY ARE MADE.....NOW I KNOW....VERY INFORMATIVE......
Oh thank you so much, I’m glad the video was helpful
I love arrosticini and have it a few times on every visit to Abruzzo. I make it at home in USA but I cannot get sheep, only lamb. It is good, but I really prefer the sheep/mutton. I also eat the liver and onion skewers when in Abruzzo. SO GOOD! Love your videos!!
Thank you for your support! It's great to hear that you enjoy arrosticini. Lamb is a good substitute, but if you ever get the chance to try it with sheep, it's even better! 🐑🔥👌
Vince! This is the best arrosticini video to date. Bravo!
Thank you so much! 🙌🍢 I'm thrilled that you enjoyed the arrosticini video. Stay tuned for more delicious recipes on Vincenzo's Plate. Bravo to you too! 👨🍳😊
We have the same dish here in Morocco, Lamb skewers with cumin and salt 😋
Super interesting!
Though I love the Italian cucina, I think I would prefer this, because for some reason I quite vehemently dislike the taste of sheepsmeat, but I absolutely love Lamb!! ❤🔥
< I used to go to this Shoarma (Shawarma) place, to a round off a nice night of clubbing for example. Sometimes during the (weekend) day as well.
My absolute favorite dish was Lamb-Shoarma, with very little seasoning (spices and salt). No garlic- or red-sauce needed! It was melt-in-your-mouth perfect...
...until I ordered a plateful and cringed at the taste! So I asked the proprietor if he recently changed his meat supplier. To which he answered an astonishedly "Yes, how did you know?"
I told him could taste it (and smell it)! I told him he should find another supplier, cause this one was ripping him off!
Cause if THAT was lamb, it was from a very old lamb... at least several years old by the taste and the chewiness of it. 🤢>
And cumin always gives a very interesting twist to the meat.
I even sometimes put it in my pasta ragu or on my pizza! Delicioso!! 😋🤌
😄😄👍👍
I love arrosticini. We had arrosticini in a small family restaurant near Casoli in Abruzzo with other cured meat in the charcuterie board and of course Abruzzo vinos. Delish!
It was winter time and they were grilling it inside the restaurant using hair dryer as fan to keep charcoal brisket glowing to grill them.
Fascinating the way they packed, skewered and cut and pushed by the machine! Perfecto very “ high tech” LOL
I need to go snd see this place !
I see them served after grilling in a special clay pitcher laying sideways to keep them warm . Similar to the one you have on the table. I will buy it next time.
Question: is it okay to freeze the meat to store ? Or not?
Thank you for sharing.
I'm glad you enjoyed the arrosticini experience in Abruzzo! Freezing the meat is perfectly fine for storage, just make sure to thaw it properly before grilling. Buon appetito! 🍢❄️
I'm so jealous! I need that cubo!
Those professional moves cutting up the meat are mesmerizing.
I just want to go to Abruzzo, Italy and eat this, yamm!
Thank you! Abruzzo is a culinary paradise. If you ever get the chance to visit, you'll experience the true flavors of Italian cuisine. 🇮🇹🍽️😋
Love the video vincenzo love your content your a amazing and fantastic RUclipsr the arrosticini looks very yummy your videos are the greatest and the coolest I love watching them
Many many thanks my friend! Have you ever tried Arrosticini? 😋
@@vincenzosplate no but I will
This is what I follow you for. Not reaction videos.
Got it, straight to the point! 👊🍝 I appreciate your feedback. Don't worry, more authentic cooking videos coming your way! Stay tuned for delicious recipes, no reactions involved! 👨🍳✨
Good work, good analysis 👍👍
Glad you think so!
wow amazing. we also make these in greece with pork/chicken or kebabs but not with this technique, very interresting. we usually do it the second way just with hands. i have also seen the same type of bbq here in greece
Well this technique I think is only made in Abruzzo
Bel video Vincenzo. Da pescarese non so quante volte avrò mangiato arrosticini, ma non avevo mai visto la preparazione. Keep goin 🤟
grazie mille Giuseppe! Fare gli arrosticini è un arte e mangiarli un piacere!
@@vincenzosplate nient’altro da aggiungere 🤟
We have this in Greece too. We called it Kalamakia which is basically a meat 🍖 on a stick we have them with pork or chicken 🐔 if you don't like the pig 🐷 meat or sheep as well !!!.
Oh yes I’m Greece you have many types of skewers, I love them all!
These ones are made with mutton and they’re too good
Lamb shoulder I use love the flavour 😋
grazie da Germania- nice your channel grew so much!
Oh many thanks 🙏🏻 thank you for the support!
I brought a pack of arrosticini back to the UK from Pescara and ruined them. I'd bought what I thought was a cool mug at the airport shop, thinking I'd use it for tea, but the lady at the counter told me it was to keep the arrosticini sheep skewers warm. So obviously I needed to buy a pack of arrosticini, too!
But I wrongly assumed they would be semi-processed foods! Pre-seasoned and other flavours, so I didn't bother salting the first batch until after I'd started eating. I seasoned them after and it was too late. The second batch I was even more criminal, and marinaded them! I wish I'd seen this video before I'd cooked them. Now I have such greater respect for what I'd so casually bought, and will do things properly next time.
Damn, now I’m hungry!
wow that looks delicious for sure and I'm really hungry to see this... an Italian style kebab 😁😁
speaking of which, Chef Brian just recently upload his carbonara ready for review 😁😁
That’s not kebab my friend 😁
Bravo
Grazie 🙏🏻
Street Food is generally amazing no matter where you go.
there's quite similiar dish in Bantul, a region in Indonesia, called "Sate Klathak". Made from goat meat. Seasoned not only with salt, but with lil bit of garlic and shallots. It's served with curry-like broth and steaming hot rice. It's much different than renowned sate from indonesia which seasoned with sweet soy sauce.
My great grandparents (all 4) on my mother's side, were born in Riano, Abruzzi
Ho appena finito il pranzo della domenica ed ho DI NUOVO fame, mannaggia a te Vincenzo! 😂
Hahahaha ops 🤭 mi dispiace tanto (non è vero 😂😂😂
Great.
Grazie Matti!
Hey Vincezo,here in Greece we make sheep souvlaki with slightly bigger pieces of meat and a sheep spit type with even bigger pieces of meat called kontosouvli
Quality foods from Greece !!!.
Oh yes I know Souvlaki very well, they’re really good, but I prefer Arrosticini from Abruzzo 😂
This is equivalent of provatina
@@vincenzosplateSouvlaki is made of pork, arrosticini is equivalent to "provatina", the old animal. Come to my village and i will get you to eat good.
In Brazil, in many places, it is known as "churrasquinho de gato" (cat barbecue, but it's not made with cats 🤣🤣🤣). There are many variations with chicken, pork, ground beef and even one, which mixes several types of meat with vegetables, which we call sacolão.
Arrosticini é bem diferente de espetinho, e mil vezes melhor
Many places around the world have their own skewers 😋
@@jeffpenus9201 rubbish
Facts! Meat on a stick is basic human food since neanderthal times, but there are many many variations. Always say yes if someone offers meat on a stick 😂
as an abruzzese
i approve
Yes you’ve to 🤤
Frechete😋👌
🥰😋😋😋
Yum, so it's mutton.. Could I make this with Goat meat too? (Jamaican parents, we LOVE our goat meat...) Looks absolutely delicious!
Well you can experiment, but the real Arrosticini are only made with mutton
PLEASE ANSWER ME, how can I have outdoor barbeques without getting into trouble for creating smoke?
Try the Uzbek shashlik, similar but different!
Vincenzo pls take a look at Chef Brian Tsao carbonara video he just made one today!
I’ll check it out!
Vincenzo, which are my arrosticini? They would be the first ones....
Thank you very much, Vincenzo for sharing your making me very hungry video with us.
Greetings to Suzanne, to Sebastian, to your families in Italy and in Australia and to you from the Swiss Kitchen Dummy.
You absolutely need to try Arrosticini soon my friend! They’re just too good 🤤
In Indonesia, we call "sate kambing"...
oh wow this is interesting!
Ahahaha che personaggio il signor pompa veramente un mito, tradizione e qualita'❤ video top come al solito vinz video epico!!!😁😁🙌🫶
Never knew that there is a difference in taste between lamb and sheep.
Isn't it surprising? Lamb tends to be more tender and mild, while sheep (mutton) can have a stronger flavor.
In Puerto Rico they call these Pinchos and mainly use chicken and pork.
Oh wow interesting!
No, vabbé! 😭😭😭😭😭😭😭
Me sto squajando in bavaaaa! 🤪🤪🤪🤪🤪🤪🤪
E siccome che so' romano, a noartri, quando vediamo certi capolavori, solitamente ce scappa un: MALIMORTACCI TUAAAAAAA!
🤣🤭🤭🤭🤭
CRIBBIO, che voglia!
I've had lamb before but not since I developed my stomach condition. I wonder if sheep would make me sick
Definitely give it a try and let me know how it all goes.
Seems like ćevapi for Yugoslavs
That is a meat lollipop sign me up!!
Hahaha meat lollipop 😂😍
100th comment.
👏👏👏🥳
Saluti dall’ Inghilterra, sai per caso dirmi se la bestia deve essere femmina o maschio?
Try the lamb. It's the best in the city.
Well arrosticini are made with sheep meat, not lamb! But I know lamb is extremely delicious
@@vincenzosplate it's a godfather movie reference lol
Is it mutton or sheep?
THE DIFFERENCES BETWEEN MUTTON, LAMB AND GOAT MEAT
The Oxford dictionary defines lamb as 'a young sheep', or 'meat from a young sheep', while mutton is defined as 'meat from a fully grown sheep'. Meat from a sheep between the ages of one month and one year is served as lamb, while sheep older that one year is served as mutton.
You're absolutely right! Lamb refers to the meat of a young sheep, typically under a year old, while mutton refers to the meat of a fully grown sheep. This distinction is important as the age of the sheep can affect the tenderness and flavor of the meat. It's always good to know these details when cooking and enjoying different types of meat. Buon appetito and happy cooking! 🍖🇮🇹👌👏
I just wonder how the Americans will screw up this recipe...maybe with ketchup, or with cream😎😎😎
Oh mamma Mia 🤦🏻♂️ please nooo
Mangia, mangia, you too t'in anyway
It's called mutton...lamb up to one year hoggett one t two years.. after that mutton..
Yes that's correct!
Unfortunately mutton meat is ompossible to find in the US. Only lamb.
Lamb would probably be better anyway, as mutton is from much older sheep. To achieve the same caramelization you'd have to dry brine it.
Ma a do la trovo la pecora intera? Perché di sicuro al Coal di San Valentino non c’è 😂
La pecora intera potrebbe essere più difficile da trovare, ma prova a cercare nei mercati specializzati o dai fornitori di carne locali. In bocca al lupo! 🍀🐑
I saw a video where Sicilians eat this but using horse meat
Those are not Arrosticini!
Arrosticini are only made with mutton
@@vincenzosplate ok I understand but it looks kinda like that
@@vincenzosplate what is the horse meat kabob called ?
YUK! Poor horse.
La fesa 🤣
Ti piacciono gli arrosticini? 😋😋
@@vincenzosplate Certo cert amico bello
@@vincenzosplate Io amo gli arrosticini 🥰🥰🥰
In the meanwhile the one hanging is a pig, not sheep😅
I don’t understand why use wooden skewers after all the time and effort put in the meat. Just visit any middle eastern country and they’ll give you stainless Steele skewers. They don’t burn and can hold up under fire.