In all central Italy, is common in many restaurants to use a roaring fireplace to grill steaks, chops, chicken, sausages and these simple rib lamb chops, bathed with an olive oil and garlic marinade brushed onto them with rosemary branches. The crisp, brown chops are best when eaten sizzling hot off the fire, so the Italians call them scottadito, meaning “burned fingers.”
I am passionate about Le Marche Region in Italy, follow me to discover it.
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