Best 2 Spaghetti Al Cartoccio Spag Cooked In A Bag Recipes

Indulge in an unforgettable culinary journey with spaghetti al cartoccio, a delightful Italian dish that promises an explosion of flavors. This unique cooking technique involves sealing spaghetti in parchment paper parcels along with an array of fresh ingredients, creating a flavorful and visually stunning dish. Our collection of spaghetti al cartoccio recipes offers a diverse range of options, each with its own unique blend of ingredients and cooking methods. From classic seafood combinations to vegetarian delights, our recipes cater to every palate. Dive into the vibrant flavors of Spaghetti al Cartoccio with Clams and White Wine, where succulent clams, aromatic white wine, and fresh herbs dance together in a harmonious symphony of tastes. Experience the rustic charm of Spaghetti al Cartoccio with Sausage and Peppers, where savory sausage, roasted peppers, and tangy tomatoes create a hearty and satisfying dish. For a vegetarian indulgence, try our delectable Spaghetti al Cartoccio with Roasted Vegetables, where an assortment of colorful vegetables is roasted to perfection and combined with spaghetti in a flavorful embrace. Whichever recipe you choose, spaghetti al cartoccio guarantees a culinary adventure that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SEAFOOD AL CARTOCCIO

Seafood al Cartoccio image

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

Ingredients

1 red onion, sliced
2 cloves garlic, diced
1 bulb fennel, sliced
Olive oil, for cooking
1 cooked Dungeness crab
One 750-milliliter bottle white wine
1 cup sliced white onion
1 tablespoon finely minced fresh ginger
1 teaspoon saffron
8 ounces striped bass, cut into four pieces
1 1/2 cups cleaned squid
8 whole head-on shrimp, butterflied
1 cooked 1 1/2-pound lobster
2 heirloom tomatoes, diced
2 lemons, cut into wedges

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.

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

Tips:

Choose high-quality ingredients: Use the best quality pasta, seafood, and vegetables you can find to ensure the best flavor.
Cook the pasta al dente: This means cooking it until it is just tender, but still has a slight bite to it. Overcooked pasta will be mushy and unpleasant.
Use a variety of seafood: Feel free to mix and match different types of seafood, such as shrimp, calamari, and mussels, to create a flavorful dish.
Don't overcrowd the parchment paper: Make sure there is enough room for the pasta and seafood to cook evenly. If the parchment paper is too crowded, the food will steam instead of roast.
Seal the parchment paper tightly: This will help to trap the steam and cook the food evenly. If the parchment paper is not sealed properly, the steam will escape and the food will not cook properly.
Cook the spaghetti al cartoccio in a preheated oven: This will help to ensure that the food cooks evenly.
Serve the spaghetti al cartoccio immediately: This dish is best enjoyed fresh out of the oven. If you let it sit for too long, the pasta will start to absorb the sauce and become soggy.

Conclusion:

Spaghetti al cartoccio is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. By following these tips, you can create a flavorful and impressive meal that your family and friends will love.