"Al cartoccio" mushrooms, pumpkin and chicken
Preparing food in this way keeps the smells and tastes of food in the package, and the opening is the poetry of smells :) A wonderful Požega pumpkin was waiting for this moment, as well as the mushrooms I collected during the season on my forest hikes. Ingredients are optional, no exact ratios. I dedicate this recipe and dish to the Queen of Antoinette, whose pumpkin found its way to my plate and heart :)
- Peel a squash, grate it and slice it. Soak dried mushrooms briefly in water, drain. Fresh or frozen porcini mushrooms, garlic, chicken and all the above spices, mix in a bowl.
- Fold the baking paper in half, fold the edges several times to get a bag. Carefully put all the ingredients in the bag, pour in the wine and tie with kitchen thread.
- Preheat oven to 220 degrees. The dish in which we will bake, heat on the stove and put the bag in it. Put everything together in the oven and bake for 20-30 minutes, depending on the amount of food.
- Carefully transfer the bag to a plate, untie and enjoy the wonderful smell and taste.
From polenta prepared with flour from Gacko mill, I made "mushrooms" and served with this fragrant dish!