There baking in foil among the cooking techniques, it is the most interesting: it combines the advantages of steaming and baking itself. With the cartoccio method, in addition to reducing cooking times, it is possible preserve nutrients to the maximum contained in foods and enhance the flavors and aromas of the dishes to be cooked. Here are the technical tips of the chefs de The School of Italian Cuisine, to prepare virtually any food quickly and easily!
One
Before starting to cook, wet the baking paper with a little dwater and then squeeze it well to make it softer and more workable.
Two
You can add to your recipe condiments to taste, such as aromatic herbs, garlic, onion and spices. Alternatively you can also use one liquid component, variable depending on the preparation, such as a broth, lemon or orange juice. You can even add an alcohol base to your preparation, such as wine or spirits.
Three
Pay close attention to to close perfectly the bag, to avoid both the loss of steam and liquids.
Four
It is true that you can cook anything in foil ingredient, such as meat, fish, vegetables and even cereals. However, it is preferable to choose products from dimensions reduced, so that cooking is faster and above all homogeneous.
Five
To obtain a more resistant foil, which allows to better preserve all the nutritional properties of the ingredients used, create a layer of foil on the outside or use two sheets of stacked baking paper.
Swordfish roll with black olives and American sweet potato
Ingredients for 4 people
500 g Swordfish
200 g Breadcrumbs
30 g Aromatic herbs
30 g Pecorino romano
15 g Capers
Extra virgin olive oil
Salt and pepper
400 g Boiled American potato
80 g Taggiasca olives
Method
Clean the sword slice and remove the skin. Cut at least 8 large and thin slices: beat them lightly. Chop the remaining flesh of the sword. Chop the aromatic herbs and mix them with the bread, pecorino cheese, capers and fish pulp. Salt and pepper. Stuff the fish slices, roll them up and fix with a toothpick. Peel the potatoes, mash them and season with oil, salt and pepper. On a sheet of baking paper, previously soaked and squeezed, form a flan, place the fish on top. Finish with a drizzle of oil and olives. Close the foil and bake at 180 degrees for about 10 minutes. Open the bag and serve.
Do you want to discover other precious techniques in the kitchen? See here the calendar of La Scuola of La Cucina Italiana: the chefs are waiting for you!
Texts by Giulia Ubaldi
