Chef Alessio Pesucci, of the Locanda il Gallo in Chiocchio, a town about 15 miles outside Florence, serves his alla Diavola, with a hot sauce that adds a very nice touch, and kindly agreed to show me what he does. To serve 4 you'll need:
- 2 1/2 pounds (1.2 k) lamb chops
- 6 cloves garlic
- 1 teaspoon red pepper flakes, or to taste
- 1/4 cup chopped fresh parsley, leaves only (start with a small bunch and discard the stems)
- Seasoned salt (see next step)
- About a half cup (125 ml) olive oil
- A splash of white wine
- Lemon slices, peeled cherry tomatoes, sprigs of rosemary, and bay leaves (for garnishing)
