Label
All
0
Clear all filters

Costolette d’Agnello Scottadito

Rate this recipe

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Joyce Goldstein

Published 1998

  • About

Scottadito literally means to burn your fingers. Does it mean the chops are hot to the touch or are they a little hot on the tongue as well? We choose to believe the latter. This version of scottadito could also be known as arrabbiata, or angry, because of the heat of the red pepper flakes. I don’t think the marinade is as hot as Thai chiles or jalapenos; it has just a pleasant warmth about it. The recipe is from the Abruzzi.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title