Best Spaghetti Al Cartoccio Spag Cooked In A Bag Recipes

SPAGHETTI AL CARTOCCIO (SPAGHETTI IN FOIL)

Spaghetti Al Cartoccio (Spaghetti in Foil) image

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

Ingredients

2 tablespoons butter
1 minced garlic clove
5 ounces heavy cream or 5 ounces half-and-half
6 ounces tomato sauce
40 small shrimp
3 slices prosciutto, minced
2 ounces cognac
2 tablespoons parmesan cheese
1 lb thin spaghetti
salt and pepper

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

FISH COOKED IN PARCHMENT (PESCE AL CARTOCCIO)

Fish Cooked in Parchment (Pesce Al Cartoccio) image

Fish used to be cooked in a oiled brown paper bag but parchment paper produces just as good a result. Garlic, rosemary and lemon are the flavorings. From the Fine Art of Italian Cooking. Posted for ZWT #7.

Provided by mary winecoff

Categories European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 sea bass (about 31/2 pounds) or 1 red snapper (about 31/2 pounds)
salt & freshly ground black pepper
1 tablespoon rosemary
2 large garlic cloves, peeled
lemon wedge

Steps:

Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
Serve hot with lemon wedges.