Chef's Recipes

Arrosticini Abruzzese with piadine and aioli

Australian Gourmet Traveller recipe for arrosticini Abruzzese with piadine and aioli from Italian Pantry in Hobart.

  • 25 mins preparation
  • 30 mins cooking plus soaking, resting
  • Serves 6
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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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  • 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
  • 700 gm (4 2/3 cups) “00” flour
  • 35 gm softened butter, chopped
  • 2 tbsp vegetable oil
  • For brushing: olive oil
  • 2 egg yolks
  • 3 garlic cloves, finely chopped
  • 100 ml olive oil
  • Juice of 1 lemon


  • 1
    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.
  • 2
    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.
  • 3
    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.