Cartoccio is an Italian cooking method which means cooking on a paper wrapper or aluminum foil
Do you want to learn how to cook ” Al Cartoccio “?
See the recipe below
- 350 g of white of cod fish fillet, I have used cod for this recipe, but any fish would work just fine
- 50g red onion
- black olives 50 g
- Capers 30g
- 50 g cherry tomatoes
- Bell pepper any color
- 100g Zucchini
Seasonings: salt, pepper, rosemary, thyme, sage, mixed dried herbs, extra virgin olive oil
For the preparation of vegetables:
Cut the eggplant and zucchini in the shape of a stick with a size
of 5 cm in length and about half a centimeter thick, the onion
and peppers into slices also to a thickness of about one centimeter.
Brown the onion in a pan when the onion has become soft, add the
eggplant, zucchini and peppers.
Brown over high heat until our vegetables are cooked but crunchy.
Only at this point add some capers and set aside for the final part
of the recipe.
For the preparation of the fish:
We cut a sheet of baking paper with of about size 20 cm by 15 cm depending on the size of the fish fillet, form a layer of thin lemon slices, lay the fish on top.
On top of the fillet add salt, pepper, extra virgin olive oil, fresh parsley, a few chunks of celery, some asparagus tips and a teaspoon of vegetable broth or water that will help to steam inside.
At this point, we close the four flaps to form a bag, make sure that the sides are well sealed if you can’t close them very well you can help yourself with kitchen twine to wrap our “cartoccio bag”.
We put in the oven at 180 ° for about 15 minutes, I recommend the oven must be preheated beforehand so that steam is immediately formed inside our foil.
We can now proceed to plate by placing the fish on top of our previously cooked vegetables or we can serve the vegetables in a serving dish and open our foil-bag directly at the table so that it releases the aromas and smells it developed during cooking.
Enjoy your meal,