which is Italian for "impressing snobby people by wrapping and baking fish in paper."
While we liked the fish, I LOVED the ease of whipping up a second batch of the matchstick veggies and baking them san pescatore for another dinner.
Comes together so quickly! I used a Japanese bernier (matchstick blades) to cut one each of: small zucchini, squash, sweet potato (instead of butternut), then deleaf'd 6 brussel sprouts per Anne's instructions. Sliced green onion rings (no leek), a drizzle of OO, salt, pepper and fresh thyme leaves. She adds a bunch of wine and many of the reviewers in the linked recipe felt it was too much/too wet. I ended up using 1 TBL of really dry white wine and 1 TBL of Lillet (a sweet wine).
Baked at 500 for 9 minutes. The parchment edges completely burned, so you may want to reduce temp to 450. Could easily serve four but we were little piggies and ate it all!
So sweet, moist and flavorful...not mushy at all.
I'll definitely make this again. An infinite number of variations...probably one for every TV channel we now have.
Anyone for a riveting episode of Worm Dung Farmer on Dirty Jobs?
http://www.foodnetwork.com/recipes/anne-burrell/halibut-in-cartoccio-recipe/index.html
While we liked the fish, I LOVED the ease of whipping up a second batch of the matchstick veggies and baking them san pescatore for another dinner.
Comes together so quickly! I used a Japanese bernier (matchstick blades) to cut one each of: small zucchini, squash, sweet potato (instead of butternut), then deleaf'd 6 brussel sprouts per Anne's instructions. Sliced green onion rings (no leek), a drizzle of OO, salt, pepper and fresh thyme leaves. She adds a bunch of wine and many of the reviewers in the linked recipe felt it was too much/too wet. I ended up using 1 TBL of really dry white wine and 1 TBL of Lillet (a sweet wine).
Baked at 500 for 9 minutes. The parchment edges completely burned, so you may want to reduce temp to 450. Could easily serve four but we were little piggies and ate it all!
So sweet, moist and flavorful...not mushy at all.
I'll definitely make this again. An infinite number of variations...probably one for every TV channel we now have.
Anyone for a riveting episode of Worm Dung Farmer on Dirty Jobs?
http://www.foodnetwork.com/recipes/anne-burrell/halibut-in-cartoccio-recipe/index.html