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A Traditional Italian Easter Feast: Abbacchio a Scottadito

A Traditional Italian Easter Feast: Abbacchio a Scottadito

In Italy, Easter is one of the most important holidays. In fact, the festivities start with the Holy Week, which begins a week earlier on Palm Sunday. Along with religious services and elaborate street processions, the celebration is also centered around an epic feast that is typically enjoyed on Easter Sunday. According to tradition, lamb is served as the main course during this special holiday. The month of April also signals the start of the spring season, making lamb cutlets the perfect excuse for grilling outside. If the weather is pleasant, you can have a festive BBQ dinner that can be enjoyed alfresco with friends and family.

A traditional Easter recipe from Rome, Abbacchio a Scottadito is a favorite main dish for showcasing the finest ingredients. In this case, the tender and rich flavor of grilled marinated lamb cutlets is a simple yet satisfying meal that everybody will love. “A Scottadito” literally translates to “burning finger”, which refers to the traditional way of eating this dish: it is served hot and without utensils, so you have to be careful not to burn your fingers. These tasty cutlets on the bone are traditionally cooked on charcoal, but they can also be grilled on an indoor griddle. In this recipe, the marinated lamb cutlets are elevated with the sweet, citrusy notes of Asaro Agrumati orange extra virgin olive oil, which is used in the marinade.

A popular side dish for this classic recipe is grilled artichokes, which are lightly stuffed with a mixture of breadcrumbs, grated Parmesan, pecorino cheese, fresh parsley, and lemon zest. When these artichokes are cooked on the grill, the heat melts the cheese and adds a hint of smokiness.

Another balanced side dish, french fries or potato wedges add a substantial and satisfying starchiness to this lamb-centered meal. For a homemade flavor, french fries can easily be made from scratch. Simply chop the potatoes into the shape of french fries or wedges and coat with extra virgin olive oil. Then, season with salt and pepper; next, bake until golden brown and crispy on the edges.


  • 800g to 1.75 lb lamb cutlets
  • 2 tablespoons Asaro Agrumati Orange extra virgin olive oil
  • 1 garlic clove cut into 4 pieces
  • One teaspoon chopped rosemary leaves
  • Salt and pepper to taste
  • Lemon wedges for serving


  • Combine extra virgin olive oil, garlic clove, rosemary, and salt and pepper in a bowl.
  • Add the lamb cutlets to the mixture and stir to thoroughly coat. Allowed to marinate in the fridge for 30 minutes or longer.
  • For medium rare, grill the marinated lamb cutlets on a high flame for 2 to 3 minutes on each side. For well done, increase the time by 2 minutes.
  • Serve while still hot and include lemon wedges on the side for garnish.

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