Abboccato's Branzino al Cartoccio

Ingredients

Cooking Directions

Pre-heat oven to 425ºF.

Take the 18 x 24 inch sheet of parchment paper and lay on a clean work surface with the shortest side of the parchment parallel to you. Fold the paper from the top to the bottom into half, creasing it at the top. Using a scissor, starting at the right hand side where the crease is, cut and trim the pointed edges so that the paper is in a half moon (similar to the shape of a calzone). Trim the least amount of paper possible. Open the parchment paper – it will resemble a butterfly. With the oval piece facing you, brush the paper with a teaspoon of Olive Oil. Lay one serving over the Fish and season with Salt and Pepper. Add six quarters of the Artichoke, arrange over the Fish, add two pieces of Roasted Garlic and add 1 tablespoon of Dry Vermouth, 1 tablespoon of White Wine, 1 tablespoon of Butter and 1 teaspoon of Lemon Juice. Drizzle with 1 tablespoon of Salsa Verde and 1 tablespoon of Olive Oil.

Using a pastry brush lightly brush Egg Wash on the edge of the parchment. Take the paper and fold over to enclose the Fish. As you crimp a pie, fold the paper around the full length, going around the outer rim of the parchment, starting from the right and going all the way to the left.

Repeat with remaining parchment and ingredients. Brush each pouch with Egg Wash over the entire surface of the parchment paper. Arrange the pouches on a baking sheet and roast in a pre-heated 425º F oven 12 to 14 minutes until the parchment is lightly golden and the paper has puffed. The Fish inside the parchment should be opaque in color.

To serve:

The Cartoccio can be brought to the guest and opened with a kitchen scissor to release the fragrance and aroma, then placed in a bowl topping it with the contents of the pouch.

For the salsa verde:

Place Garlic and Anchovy on a clean cutting board, smash Garlic using the flat side of a large chef's knife. Run knife over Garlic and Anchovy to make a fine paste. Place in a medium size mixing bowl.

Take Herbs, place on a clean cutting board, add a pinch of Salt and using a French knife chop very fine, add to mixing bowl. Add the Olive Oil, add Lemon Juice, Vinegar and Lemon Zest, whisk in Extra Virgin Olive Oil.

Adjust seasoning. Reserve until ready to use.

For the marinated artichokes:

Place the 6 whole Artichokes in a stainless steel mixing bowl, drizzle with the 2 tablespoons Extra Virgin Olive Oil. Season with Salt and Pepper, place them on a gas grill over medium flame cooking until well charred, almost black. Rotating to cook evenly 10 – 12 minutes, remove, place in a container and cover with plastic wrap, set aside until cool enough to handle.

In a small sauce pot, combine Vinegar, Water, Salt and Sugar. Bring to a boil, set aside.

Clean Artichokes, pulling away charred leaves until you are left with the heart. Remove back from the stem and thistle in the middle of the Artichoke. Place leaves in a container and cover

with Vinegar Mixture, and sprigs of Mint, Rosemary, and Thyme. Mix, let steep until cool and charred flavor is infused into Vinegar Mixture, 1-2 hours. Strain the Vinegar and discard leaves. Place the Vinegar Mixture into a stainless steel bowl and whisk in 1 ½ cups Extra Virgin Olive Oil to Vinegar. Cut Artichoke into ¼ pieces, cover with liquid and marinade until ready to use.

For the roasted garlic:

Preheat oven to 325 degrees F.

Using a sharp chef's knife cut a thin layer off the head of the Garlic (not the stem side).

Place in a bowl, combine the Garlic and Olive Oil, sprinkle with Salt and Pepper, and toss to coat. Wrap Garlic in aluminum foil, place on cookie sheet and bake for 40-45 minutes, or until Garlic is lightly golden and heads are very soft. Remove from oven and set aside. Extract Roasted Garlic retaining the shape of each clove (an espresso spoon makes it easy, or squeeze each clove to release the flesh).

Courtesy of Abboccato.