Arrosticini Abruzzese with piadine and aioli


"I'm hosting a party in a few weeks and the Italian Pantry's arrosticini would make a brilliant starter. I would be grateful if they shared their recipe."
Angus White, Sandy Bay, Tas

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You'll need

1 kg lamb shoulder, diced into 1.5cm pieces 18 bamboo skewers, soaked in water for 1 hour 60 ml (¼ cup) extra-virgin olive oil To serve: lemon halves   Piadine 700 gm (4 2/3 cups) “00” flour 35 gm softened butter, chopped 2 tbsp vegetable oil For brushing: olive oil   Aioli 2 egg yolks 3 garlic cloves, finely chopped 100 ml olive oil Juice of 1 lemon

Method

  • 01
  • For piadine, line an oven tray with baking paper. Combine flour, butter and vegetable oil in an electric mixer with dough attachment, then knead on medium speed until a smooth dough forms (6-8 minutes). Divide into eight 100gm pieces, roll into balls, place on oven tray and brush with olive oil. Cover with a tea towel and set aside to rest (1 hour). Flatten each ball with a rolling pin on a lightly floured surface into a 3mm-4mm-thick disc. Heat a char-grill pan over high heat and grill piadine in batches until they start to bubble and become slightly charred (3-5 minutes on each side). Keep warm.
  • 02
  • Meanwhile, for aioli, whisk together egg yolks and garlic in a small bowl. Whisking continuously, gradually add oil, starting with a few drops, then in a thin, steady stream until emulsified and a mayonnaise forms. Add lemon juice, season to taste and refrigerate until required.
  • 03
  • Thread 5-6 pieces of lamb onto each skewer, drizzle with oil and season to taste. Heat a char-grill pan over high heat and grill lamb in batches, turning occasionally, until slightly charred and cooked through (8-10 minutes). Serve with aioli, piadine and lemon halves.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2015

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