Baked Sausages and
Summer Squash in Papillote
Zucchini al Cartoccio”)
( “Sasizza e Cucuzza a Cartoccio”)
This dish requires greased parchment paper or aluminum foil, and a barbeque or an oven.
In Syracuse, the type of sausage used in this recipe is usually made in a smaller casing and is stuffed with local
pork meat seasoned with red wine, caciocavallo cheese, fennel seeds, and a mixture of mild spices and
Zucchini are abundant in the Eastern part of Sicily, they are available all year around and the delicate flesh
combines well with the sausages.
As it is in all Syracuse cooking, the simplicity is the most important and evident element.
A sample of the Spartan character of the people living in Syracuse is this dish where few ingredients are used and
no other fancy herbs or spices are added.
At the table, when you cut open the cartoccio, it will disclose a pleasant smell and a tasty food to savor.
thin sausages with cheese and fennel seeds, if not available use regular sausages
tablespoons of olive oil
small zucchini, about 2 lbs., peeled and cut in small sticks, 2 inches long
lemon cut in quarters
slices of bread
Place 6 pieces of aluminum (about 12 X 12), on the working table and drizzle each with ½ tablespoon of olive
In each piece of foil place the zucchini, divided in an equal amount, add salt and pepper to taste.
Cut the sausages in links and place them equally in each piece of aluminum foil.
Fold edges of foil paper together in a tight seal, leaving some space, for the steam that builds up as the sausages
Prepare a barbeque and burn the charcoal until it is almost all ashes.
Imbed the wrapped sausages in the middle of the ashes, using the barbeque tools cover the cartocci with
When the embers are completely out, the sausages are cooked.
If a barbeque is not available, put the cartocci in a pan, place it in a preheated oven at 350 degrees and bake for
45 minutes to 1 hour depending on the size of the sausages.
Place a slice of bread on each dish and cut open a cartoccio with the sausage and zucchini. Pour the gravy that is
in the wrap, on top of the bread and garnish with 1 quart of lemon.