Branzino al Cartoccio (Mediterranean Sea Bass Baked in Parchment Paper) with Chef G.S. Argenti
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- Опубликовано: 7 июл 2022
- e-mail: chefargenti@gmail.com
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Branzino is Sea Bass from the Mediterranean. One way to prepare any fish is al Cartoccio which is a classical preparation also known as en papillote or in parchment paper. The fish, vegetables, or even meat is placed in parchment paper which is sealed shut by folding and placed in the oven. The heat creates steam in the parchment paper which then cooks the fish in this case. Join Chef G.S. Argenti as he shows you how to cook in this classical way while also adding in Fergola pasta and vegetables to create a complete meal that is ready in no time at all. You're going to love the way the dish looks and tastes.
Lovely presentation of work of art. Will definitely try this recipe tonight. Thank you, Chef Argenti.
Hope you enjoy, thank you for the nice comment.
That looks amazing, I’ve done it a bit different, I like to mark the Branzino in the grill to give it a nice look and also the chard adds flavor…
That's a great idea. I may try it. Thank you.
Can you recommend a brand of the toasted pasta? Thanks
Of course. Here is the exact Fregola I used for the Branzino and the Fregola with Clams - they both came from the same bag and I have additional left over. If you buy any toasted Fregola please taste it by itself after you cook it - you'll enjoy the taste, - Here is the link amzn.to/3uBZZaS
This looks absolutely delicious! Initially, I thought it was cous cous that you were using.
I just wanted to ask if it would be OK to use the thin Bird's-eye red chillies. Also, is there a special name for the thicker baking parchment paper that you are referring to? I am worried about the paper setting alight in the oven and so I definitely would prefer to use the thicker one. Would it be worth placing the parchment parcel in foil and then wrapping the foil around it to make a parcel with it too? I am just thinking of safety. I don't want to squash the fish/pasta though.
My sister loves Sea Bass (and so does her spoilt dog incidentally!🐶) but I would prefer to use one of the following instead: monkfish, cod, salmon, plaice, sole or whitings. Which do you think would work best? I was also thinking of adding Samphire to my sister's Sea Bass parcel. What are your thoughts on this?
If I can't find the pasta that you are using for this recipe, what other type of pasta could I use as a substitute?
I'd very much appreciate it if you would get in touch please. Thanks very much. 🌷🥀🌷🥀
Any chili peppers can be used. It's all the same with regard to Capsaicin. If you oil down the parchment very well on both sides have no fear. The only reason not to use foil is because if you get some in your mouth it's not good - dental fillings (shock), foil can cut your mouth, etc. Also, parchment paper is used because the parcel is supposed to be opened table side creating a nice presentation. You can use any fish you like. I think with Sea Bass it works best because it's not too oily and not too lean. Cooking times will vary based on the fish and the thickness of the fish. You can add Samphire sure why not! If you cannot find Fregola (here is a link - amzn.to/3zyb8vL ) then you can use pastina, but it will not taste the same. You could try toasting regular pasta.
@@ItalianFood Thank you so much for this. I hope you have a lovely day! 🌻
@@gidelilah8027 My pleasure. You too.