The Italians know how to name their foods.
They have a twirled and twisted pasta called strozzapreti, which means "priest strangler." There is a central Italian dish of veal and ham called saltimbocca -- literally, "jumps in the mouth." Puttanesca, the savory tomato and caper sauce found in almost every Italian eatery, means "whorish."
This dish shares in that tradition of charmingly direct nomenclature. Scotta dita means "burnt finger." You can take that to mean what you will. Traditionally, the lamb chops so named because they are grilled and picked up right off the hot coals. I lend it a somewhat macabre interpretation -- the charred rib chops with the protruding bone do sort of look like a horribly burnt finger. But that's just me.
The chops themselves are marinated in mustard and balsamic vinegar and then charred on the grill. They're tangy, savory, and all kinds of good. Pair them with some sauteed fennel and capers, and a stout zinfandel or rioja, and you'll have an excellent winter meal to enjoy with your burned fingers.
Photos and recipe (from the incomparable Union Square Cafe Cookbook) after the jump.