Trota alla Garfagnana

Grilled trout as cooked in the garfagnana

Preparation info

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About


  • 1 trout per person
  • coarse sea salt
  • black pepper
  • lemon juice
  • fresh rosemary


First prepare the fire. In Tuscany they use chestnut wood which gives a characteristic sweet taste to the fish. Failing this use a charcoal grill or the grill of your cooker. Clean, scale and rinse the trout under cold running water. Sprinkle the inside cavity with coarse sea salt, pepper and lemon juice and stuff with plenty of fresh rosemary (or if necessary use dried). Brush olive oil all ov