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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."
Via Mariano Pallottini
