Cooking al cartoccio, or en papillote, is an Italian method of cooking food in a paper wrapper, typically using parchment paper. This technique helps retain moisture and natural flavors, and can be used for a variety of dishes including pasta, fish, and poultry. The paper can be folded in different ways and can be presented at the table or removed before serving.
Cooking al cartoccio is an Italian term for cooking food in a paper wrapper. In Italian cooking, pasta, fish, and poultry are the most popular dishes prepared en papillote, although many other foods can be prepared this way. The purpose of cooking en papillote is to create steam and preserve the humidity of the food inside the casing. When serving, the dish in foil can be presented to the table while still in the wrapper, or the wrapper can be removed before serving.
Also known as “en papillote”, the word “cartoccio” means paper envelope, case or package. The special moisture-proof paper for cooking in foil is called parchment paper and is usually available in the grocery aisle with aluminum foil and plastic wrap. If parchment paper isn’t available, aluminum foil can be substituted, although it doesn’t have the same aesthetic effect. Parchment paper is available on rolls or as single sheets in various sizes.
In addition to its aesthetic appeal, cooking en papillote helps foods retain their moisture and the intensity of their natural flavours. No additional oil is needed, so baked dishes can be healthier and lower in calories. With the exception of some meats that may require longer cooking times, cooking en papillote is time- and energy-efficient.
For foil cooking, the ingredients may be partially cooked before being wrapped in the paper or they may be assembled directly into the paper wrapper. An entire dish can be cooked in foil, or the dish can be divided into individually wrapped portions. Because parchment paper is resistant to moisture, a modest amount of water, stock, or sauce can be added to the dish before cooking. It’s also important to brush or spray the parchment paper with water during the cooking process to keep it from burning and crumbling.
There are several methods of folding the wrap. Food can be placed diagonally across the paper or can be lined up with vertical and horizontal edges. The paper can then be neatly folded into an envelope with the ends folded underneath, or the edges of the paper can be folded around the food across the top and at the ends. Upon serving, the pouch can be neatly unwrapped to reveal the food inside or it can be quickly opened. Care should be taken to avoid burns when removing the paper.
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