About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sautéed Scallops with Garlic and Parsley | Main | Minestrone alla Romagnola-Vegetable Soup, Romagna Style »

Arrosticini Abruzzesi-Skewered Marinated Lamb Tidbits

I was pleased to draw Arrosticini Abruzzesi for my last appetizer recipe before we move on to soups. As a tidbit in the protein category, lamb is a nice change of pace from the typical shrimp or chicken.

Marcella’s treatment of lamb shoulder is simple and straight forward. As with all of her recipes, it remembers that it is, after all, about the lamb.


I ask the butcher at Global Foods to cut a specific piece from a large shoulder for me. I explained that I needed it to be at least ½ inch thick, and wanted plenty of marbling. I also needed enough meat to be able to cut 2-3 inch strips without having to deal with bone getting in the way. As usual, I got what I asked for.

After cutting the meat into strips, I put it in a plastic bowl with a smashed garlic clove, 2 tablespoons evoo, salt and fresh ground pepper, and ½ teaspoon dried marjoram.


Two hours later, I threaded the meat in a candy ribbon style on water soaked skewers. Broiled them for a few minutes on each side, and served them immediately to an appreciative audience.


Comments (8)

Oh I love lamb! Perfect for summer grill. Love what you guys are doing!

I also love lamb in any form which reminds me, I have a lamb lasagna in the freezer! Looks great!


This looks great. Another recipe that I will need to try!! Great photographs too. I have to say you have talked me into checking out Global Foods. I haven't been in there in years. It makes Michael feel funny when I shop with the "competition"! He will just have to understand!


Deborah, these look very very good!! No dipping sauce needed I suppose?

Another great and tempting recipe!

Rah! Rah!

This does sound good. I want to make everything!

Wow Deborah, those are some very tasty looking tidbits! I always love your references to Global Foods.

Ray Anne:

I don't even like lamb and this sounded wonderful.

Well, I am officially caught up with reading all of the posts from the beginning.

Now, on to soups! Great job, everyone!

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