Costolette d’Agnello Scottadito

Preparation info
  • Serves


    • Difficulty


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.