Vegetables steamed in paper

Vegetables steamed in paper

Verdure al cartoccio

By
From
Tuscany
Photographer
Helen Cathcart

Ingredients

Quantity Ingredient
fennel, cut into bite-sized pieces
potatoes, cut into bite-sized pieces
carrots, cut into bite-sized pieces
courgettes, cut into bite-sized pieces
cauliflower, cut into bite-sized pieces
(bell) peppers, cut into bite-sized pieces

Method

  1. Preheat the oven to 180°C. Wrap the cut vegetables in baking parchment, following the instructions for cooking al cartoccio in the Skills chapter. Bake in the oven for 7–30 minutes, depending on the vegetable, or until cooked. The more watery, soft vegetables take less time than firm carrots and potatoes, for example (and the finer you cut them the quicker they will cook). You can press the top of the parcel to feel the give in the vegetables. Here are some examples of timings and flavour suggestions.
  2. Courgettes (zucchini)

    Thinly sliced, on their own. 7–10 minutes. Dress with your best olive oil after cooking.
  3. Shredded Savoy cabbage

    With salted butter and pepper. 8–10 minutes.
  4. Cauliflower florets

    With nutmeg and butter. 15 minutes.
  5. Green beans

    With a splash of extra-virgin olive oil and a pinch of salt and pepper. 12 minutes.
  6. Potatoes

    Cut into 1 cm discs on their own. 20 minutes. Dress with salt, pepper and butter after cooking.
  7. Carrot batons and chopped leeks

    With salted butter and tarragon. 20–35 minutes
Tags:
Italy
Italian
Caldesi
Tuscany
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