There is little fussing required in preparing arrosticini—the long, thin, and mouthwatering skewers of lamb that are famous in Abruzzo. As purists will tell you, the only things you really need to put on these lamb skewers are olive oil and salt—and usually this would be done after cooking (unless you are using an iron grill, in which case you will need to coat the meat in some olive oil before cooking so it doesn't stick to the pan). Using a branch of rosemary to brush the olive oil on the cooked meat is a very traditional way to transfer a little aromatics to the meat. And for those who like a little spice, it's not uncommon to add some chile pepper flakes at the end. <br /> <br />A note on the portions: Italians would usually have this following antipasto. Depending on whether you serve this on its own or with an abundant antipasto, this amount could serve 4 to 6 people.

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