SPAGHETTI AL CARTOCCIO - (SPAG COOKED IN A BAG)
This sounds so good! Posting here to keep safe until I have some good seafood on hand. From Terry Durack, who also suggests turning it Asian by subbing hokkien or udon noodles for the spag, and instead of the tomato sauce a quick stir fry of garlic, chili and ginger, with a dash each of fish sauce, white wine and sweet chili. Mix with the seafood, put in the bag and bake 15 mins. So there's 2 recipes : )
Provided by Aunty Dotty
Categories Spaghetti
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 200°C.
- To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
- Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
- Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
- Cook the pasta in plenty of salted water until only just al dente.
- Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
- Put them on a tray and bake for 15 minutes.
- To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.
SPAGHETTI AL CARTOCCIO (SPAGHETTI IN FOIL)
Make and share this Spaghetti Al Cartoccio (Spaghetti in Foil) recipe from Food.com.
Provided by Marich
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Boil water for pasta.
- While water comes to a boil, melt butter in a large saute pan. Add minced garlic, cook a few minutes over medium heat. Add cream, salt, pepper, tomato sauce. Cook for four minutes on high flame.
- Add spaghetti to boiling water and cook till al dente, Drain and add to sauce.
- Add the shrimp, proscuitto, cognac and parmesan cheese. Stir and cook for two minutes on high heat. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey's Kiss. Put in pre-heated oven for two minutes.
- Remove and serve immendiatlely.
Nutrition Facts : Calories 1692.5, Fat 40.2, SaturatedFat 16.3, Cholesterol 1588.5, Sodium 1807.1, Carbohydrate 90.7, Fiber 0.7, Sugar 1.9, Protein 228.1
SPAGHETTI AL CARTOCCIO
Recipe courtesy of Fausto Di Berardino, Owner, Coppi Ristorante. Yield is 4 servings.
Provided by Christine Cushing
Categories bake,dinner,herbs,Italian,Main,pasta,Shellfish,tomatoes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large skillet on medium heat.
- Add the onion, garlic, seafood and cherry tomatoes.
- Add the wine and simmer until reduced slightly, about 2 minutes.
- Add the tomato sauce and some chopped basil.
- Keep warm and set aside.
- Bring large pot salted water to a rolling boil.
- Add the pasta.
- Cook 4 1/2 minutes (the pasta should be cooked only halfway).
- Drain.
- Add cooked pasta to sauce in pan and toss to coat.
- Season and add more chopped basil and some chopped rosemary and parsley.
- Equally divide the pasta among 4 parchment squares.
- Fold the squares to make a triangle and dampen the edges to seal.
- Wrap the triangles in foil and put them on a baking tray.
- Bake 5 minutes.
- Cut open paper and serve.
OVEN-BAKED SEAFOOD SPAGHETTI (SPAGHETTI AL CARTOCCIO)
How to make "spaghetti al cartoccio"-pasta that is boiled and sauced, then wrapped in parchment paper or foil and baked with a variety of seafood.
Provided by Kyle Phillips
Categories Pasta
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Wash all the shellfish very well. Set a pot with 3 quarts of lightly salted water to boil over high heat.
- In the meantime, pour the olive oil into a large skillet and add the garlic, the chile pepper, and the seafood. Cook over a low flame for 5 minutes, then add the chopped tomatoes, basil, and parsley. Simmer for 15 minutes.
- Preheat your oven to 450 F (250 C).
- Keep an eye on the pasta pot as the sauce simmers, and when the water boils add the pasta. Let it cook until half done (usually about 4 minutes), then drain it well in a colander and transfer it while it is still dripping to the skillet with the sauce.
- Toss the pasta-and-sauce mixture by moving the skillet as you would if you were flipping an omelet. Roll out a long sheet of aluminum foil or parchment paper and fold up the sides to make a box-like container.
- Transfer the pasta to the container, fold the aluminum foil or paper over it, and crimp the edges together to make a sealed pouch (you can also make individual pouches for your guests if you wish).
- Bake in the oven for 5 minutes, at which point the pouch will have puffed up. Slide it onto a serving dish and open it at the table.
Nutrition Facts : Calories 888 kcal, Carbohydrate 57 g, Cholesterol 257 mg, Fiber 3 g, Protein 97 g, SaturatedFat 4 g, Sodium 2615 mg, Sugar 6 g, Fat 28 g, ServingSize 4 servings, UnsaturatedFat 0 g
SEAFOOD AL CARTOCCIO
This seafood stew of lobster, bass, squid, Dungeness crab, fennel and a seafood broth flavored with tomatoes, fennel and saffron, is baked in a paper bag.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
- Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
- Preheat a grill to medium-high heat.
- Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
- Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
- Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
- Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.
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