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: [ Ссылка ]
#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 YouTube 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!).
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