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Coco Book has arrived! Join us and celebrate with Frutta in Cartoccio by Chef Jody Williams, one of the 100 contemporary chefs selected by the world's leading masters.
FRUTTA in CARTOCCIO:
Quince & Heirloom Apples baked in Paper with Vin Santo and served with walnut bread and triple milk cheese
Serves 4
Serves 4
2 quinces - 2 apples - 2 tbsp acacia honey - salt and cracked black pepper - 2 tbsp currants - soaked in Vin Santo - 40g black walnuts - triple-milk cheese - walnut bread
1 Peel, core, and thinly slice the quinces and apples. Season the fruit with the honey, then add a scant pinch of salt nd cracked pepper.
2 Add the currants, black walnuts, and Vin Santo, and toss together all the ingredients.
3 To cook, enclose the macerated fruits in paper. To do this, cut a 20 x 20-cm square of parchment paper. Place 2 heaping tablespoons of fruit in the center of the paper, bring the edges together and fold them over each other, creating a continuous seal.
4 Bake on a sheet pan (baking tray) in the oven at 450°F (230°C) for 10 minutes.
5 Serve with cheese and walnut bread.
1 Peel, core, and thinly slice the quinces and apples. Season the fruit with the honey, then add a scant pinch of salt nd cracked pepper.
2 Add the currants, black walnuts, and Vin Santo, and toss together all the ingredients.
3 To cook, enclose the macerated fruits in paper. To do this, cut a 20 x 20-cm square of parchment paper. Place 2 heaping tablespoons of fruit in the center of the paper, bring the edges together and fold them over each other, creating a continuous seal.
4 Bake on a sheet pan (baking tray) in the oven at 450°F (230°C) for 10 minutes.
5 Serve with cheese and walnut bread.
Jody recommends….
A glass of Vin Santo,
La Tur (goat, ewe & cow’s milk),
Caseifico dell’alta langa, Piemonte Italy,
Serve with cheese and walnut bread.
2 Comments:
Jody, I came across your site while looking for more info on the Coco Book. I love the look and if I make it to New York again I'll be sure to stop by. Wish I had somewhere like Gottino in our neighbourhood. I look forward to reading your entry in the book, and congratulations on the accolade.
This is a wonderful recipe! I'm always searching for new ways to incorporate quince, and this is recipe matches much of the beautiful rustic qualities I associate with quince.
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