Ispinada
Description
The Ispinada is not a dish in itself, but rather a small metal skewer traditionally used by Sardinian shepherds while out grazing their flocks. They would use it to prepare delicious skewers of mutton (pecora).
The skewer, called ispinada, was small enough to be used over a simple campfire. To enhance the flavor, the shepherds would alternate lean chunks of mutton with pieces from the fattier parts of the animal.
If you enjoy grilled or skewered meat, try making mutton cooked all’ispinada—the traditional Sardinian way.
Ingredients
to recalculate the ingredient amounts
- Mutton (alternating lean and fatty cuts) 800 g
- Extra virgin olive oil q.b.
- Salt q.b.
Instructions
- 1 Preparing mutton skewers with the ispinada is quite simple. Cut the mutton into cubes about 2 cm in size, keeping the lean pieces separate from the fatty ones.
- 2 Thread the mutton cubes onto the ispinada (metal skewer), alternating lean and fatty pieces.
- 3 If you have a barbecue, light it and cook the skewers over the embers for about 20 minutes, turning them halfway through cooking. Season with a little salt if desired.
- 4 If you don’t have a barbecue, heat a cast-iron grill pan, brush it well with oil, and cook the mutton skewers on it for about 2–3 minutes per side. Serve the ispinada hot.
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