Yesterday San Francisco chef Chris Cosentino (Incanto) joined Bon Appétit editor in chief Adam Rapoport onstage at Feast Portland for a demo explaining the Italian cooking technique al cartoccio. You may know it better as cooking en papillote, the process of cooking vegetables or protein in parchment paper.
This being a Chris Cosentino joint, foie gras was involved (the guy's Twitter handle is @offalchris, after all). Rapoport made sure to note that the stuff's "legal here," a nod to the recent ban on foie gras in Cosentino's home state of California.
While cooking in parchment paper is fairly straightforward (that's why we love it), Cosentino tweaked the technique a bit, warming the packet in a pan on the stove top before baking it off in the oven at 500 degrees to speed up the cooking process.
For a little en papillote (or al cartoccio) inspiration, check out our step-by-step walk through on how to do it at home.