Spiedini di Carne Mista alla Marchigiana sul Fuoco

Marche

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Origin

Marche — rural tradition, feste and vendemmia celebrations

Description

Mixed meat skewers from Marche — alternating pieces of pork, lamb, chicken liver, and Marchigiana sausage on long metal skewers, interspersed with bay leaves and sage, grilled over wood embers. The meat combinations vary but the alternation with bay leaves is the Marchigiana signature — the bay releases its oils as it heats, perfuming the adjacent meat. The skewers are cooked over moderate-heat embers (not direct flame) and turned frequently. Served with the bread that has been used to collect dripping fat — 'bruschetta del fuoco', the most prized part.

III

The Thread

—Alternating meat types on skewers over charcoal — the Turkish tradition of mixed shish kebab with lamb, chicken, and offal is the closest parallel to the Marchigiana mixed spiedini Turkish

—Mixed pork and lamb skewers grilled over charcoal with herbs — the Greek souvlaki tradition with herbs between meat pieces mirrors the bay-leaf technique of the Marchigiana version Greek

—Mixed meat skewers with liver and sausage grilled over charcoal — the same concept of combining different meat types and offal on a single skewer for complementary flavours Lebanese

Flavour Context

Bay-perfumed char from wood embers; each meat type has its moment — the sausage fat coats the adjacent liver, the lamb perfumes the pork; the bread below the skewers accumulates dripping fat that is the most anticipated bite; outdoor cooking at its most honest

Pillars V — VII

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