How-to Technique: En Papillote

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En papillote, or as the Italians say, al cartoccio, translates to “in parchment”. It’s the little effort, big reward technique of cooking that both seals in flavor and makes for a mess-free, easy dinner. We’re using parchment paper for a more attractive presentation and the silicone coating eliminates sticking (your dishwasher will thank you later). If you really want to be a pro, or an OG en papillote’r, use a soaked banana leaf. It keeps the moisture in and looks oh so beautiful. However, we have busy lives to lead, so, we’ve broken down the process in a few easy steps below.

 

 

Step 1 

Prep your ingredients and grab your parchment paper, roughly 8″x 12″ in size. Create smooth edges with scissors if needed.

 

Step 2

Fold the paper in half like a book, creating a solid fold and crease.

 

Step 3

Open the paper and add your ingredients close to the crease in the center, leaving enough room to fold the outside edges.

 

Step 4

Fold the paper over, covering the ingredients.

 

Step 5

Starting at folded edge, fold lower left corner at an angle up toward mixture. Start from middle of previous fold and fold again toward mixture.

 

Step 6

Repeat process around mixture, making as tight a seal as possible.

 

Step 7

Each fold of parchment paper should overlap with the previous one, creating a tight seal. The tight seal is key for cooking; don’t worry if there are wrinkles, or if you have to use staples to reinforce the gaps.

 

Step 8

Seal it with a small fold under the packet.

 

Step 9

Et voilà! You have yourself an en papillote packet, ready for the oven. Bon appétit!

 

 

Don’t forget to check out our own al cartoccio recipe, so you can be a wrap star at home!