What is the Pesce al Cartoccio?

Pesce al Cartoccio is a process of fishing by first wrapping them in parchment, often with spices and other ingredients to add the taste and then bakes. It is often used with the whole fish about one pound (about 450 grams), it can also be used on smaller pieces of fish such as fillet tilapia, with similar results. Although the name itself suggests that paper such as parchment should be used, the pouch of aluminum foil is often equally effective. Pesce Al Cartoccio can even use both, create a parchment pocket, and then wrap it in foil to prevent leaks or better packed fish. The fish should be thoroughly cleaned and washed in and out. It can also be debated or otherwise prepared as needed for the type of fish selected. Any fish about one or two pounds (between 450 and 900 grams) size should be enough. Although a number of different additions can be used, there are several common aromatic substances and ingredients used in the production of AL cartoccio pesce, such as onions, wine, lemon juiceand rosemary.

These ingredients are placed in a piece of parchment, which is long enough to hold the whole fish, and then fold slightly to create an envelope. The fish is then placed in the envelope to create the title Pesce Al Cartoccio. Although white wine is usually used in fish, red wine or other type of tasty liquid could be used with different results; Selected ingredients should be well connected with the taste of the fish themselves. The parchment is then folded into a housing that can contain fish and other ingredients. The pouch is sealed and placed on a baking tray and then placed in a hot oven to take care of about 20 minutes.

After completion, the Al Cartoccuo dog is removed from the oven and the envelope is open carefully so that it can escape the hot steam. If the parchment is not large enough to make the fish completely worried or the parchment is not available, the foil can be used to create a pouch and should bI can seal so that while baking a tap trap. Although traditionally prepared with the whole fish, smaller fillets can often be prepared as a dog of Al Cartoccio, creating a pocket of parchment with aromatic fabrics, spices and some liquid, which is sealed and baked. The loop can even be opened and placed on a plate of fish still inside to create a visually attractive method of administration.