Wandering the winding streets of hill towns in Umbria, Italy, will lead you to many trattorias where roaring fireplaces are still used to grill steaks, chicken, sausages and these simple rib chops, bathed with an olive oil and garlic marinade. The crisp, brown chops are best when eaten sizzling hot off the fire, so the Italians call them scottadito, or "burned fingers."
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