Trota allo Zenzero

Trout with Ginger and Shallot Butter

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

I know ginger seems a little strange in a basic Italian vocabulary of ingredients, but dried ginger was popular in Roman cooking. It mysteriously disappeared for a few centuries and then reappeared with Marco Polo, when it played a part in the complicated and rich Renaissance dishes of Modena. Dried ginger is still used in Basilicata and Calabria, in Venetian cookery, and in some dishes of Florentine origin. But we don’t have to wait for the slow boat from China for ginger. It’s available f