How to make Agnello Scottadito

Why cooks start here

Agnello Scottadito is cooked the way Abruzzo cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Agnello Scottadito hails from the rustic kitchens of Abruzzo, where lamb is a cherished staple. This dish is a simple yet flavorful representation of the region's culinary approach, typically enjoyed during family meals without the pomp and circumstance. The preparation is straightforward, embodying the Italian ethos of using quality ingredients and letting them shine. When cooked, the lamb chops are tender and juicy, kissed with the rich aroma of garlic and rosemary. The olive oil, abundant and fragrant, envelopes the meat, while the coarse sea salt adds a delightful crunch. Each bite is a harmonious blend of savory and herbal notes, making it a comforting dish that speaks to the heart of Italian home cooking.