Tag: foil

Lobster in foil recipe – Italian Cuisine – Italian Cuisine

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Ingredients

4 small lobsters
4 medium potatoes
a big fennel
fennel
tomato concentrate
Cognac
salt
pepper
extra virgin olive oil

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

For the lobster baked in foil recipe, dip the lobsters in boiling salted water for 3 minutes, then immerse them in cold water. Shell the tails and set them aside. Boil the heads and claws for another 2 minutes, then cool them and peel them too.
Brown the shells for about 15 minutes in a saucepan with a drizzle of oil. Wet them with half a glass of Cognac. Add 700 g of water and a tablespoon of tomato paste.
Cook for about 30 minutes: you will get a rather fluid sauce. Filter it and put it back in the saucepan. Peel the potatoes and cut them into 5 mm thick slices; cook them in the sauce for 8-10 minutes, then drain. Clean the fennel, removing the outer sheaths, and cut it into very thin slices. Cut 4 squares of baking paper, place a base of potato slices in the center; Arrange the shelled lobsters and fennel slices on top; season with salt and pepper, a little fennel and a spoonful of the sauce. Return the sauce to the heat and let it thicken for 10 minutes. Close the packets and bake them at 170 ° C for 5-6 minutes.
Remove from the oven, remove the paper and serve, completing with the sauce.

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Recipe Ombrina baked in foil with beets and Calvados apples – Italian Cuisine

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Ingredients

500 g croaker fillets
400 g raw beetroot
270 g Renette apples
Calvados
extra virgin olive oil
salt
pepper

Duration: 25 min

Level: Easy

Doses: 4 people

For the recipe of the ombrina baked in foil with beets and Calvados apples, cut the apples with the peel into pieces and the beetroot into very thin slices. Wet the parchment paper to make it malleable, squeeze it well, spread it out on a baking sheet, grease it with a little oil, add a pinch of salt and a sprinkle of pepper.

Grease the croaker fillets, add salt and pepper. Place the beetroot slices on the pan, place the croaker fillets on top, add the apple pieces and sprinkle everything with a cup of Calvados. Close the foil and bake it at 220 ° C for 10 ', then bring to the table garnished with parsley to taste.

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How to make the baking in foil: five tips – Italian Cuisine

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Baking in foil is an easy, fast and healthy technique. Here are the tips from the chefs at La Scuola de La Cucina Italiana to make it better

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

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