From the Spit

As spit-roaseted meat is the most typical Lombardian dish, especially for large gatherings, I was excited to discover I can replicate it in Australia by using the rotisserie attachment of an Aussie barbecue! Cook these recipe over an open grill if possible, but if your barbecue has a flat-plate, remove the trays from that section for the last half hour the meat or fish cooks evenly. And don’t ever leave the spit unattended – pour a drink, get a few friends around for company, then sit back and enjoy!