PIPIS EN PAPILLOTE WITH FENNEL, CHILLI & LEMON
- 1kg Goolwa pipi’s
- ½ small fennel bulb, halved and finely sliced
- 1/3 cup flat leaf parsley leaves
- 1 long red chilli, halved, deseeded and thinly sliced
- ½ red onion, peeled and finely sliced
- 1 lemon, quartered and finely sliced
- 1/3 cup extra virgin olive oil
- 2/3 cup white wine
- freshly ground black pepper
- Heat a barbecue to high and line 4 x 40cm pieces of foil with baking paper.
- In a large mixing bowl, combine fennel, parsley, chilli, onion and lemon together mixing until well combined.
- Place 250g of pipis into a small mixing bowl with ¼ of the fennel mixture, tossing to combine. Place in centre of one of the prepared foil sheets and gently bring the edges up slightly. Add 1 tablespoon olive oil, 2 tablespoons wine and freshly ground black pepper. Fold foil over to encase pipis and fold in ends to seal, allowing a little extra room for the shells to open. Repeat process with remaining parcels.
- Place foil bags on barbecue, cover and cook for 8-10 minutes or until shells open. If cooking in the oven, preheat oven to 220°C (200°C fan-forced) and cook foil bags for 10 minutes or until shells open.
General cooking tips
- It is important to rinse the fresh pipis, before cooking, as the water in the bag is very salty.
- Frozen pipis cook in a very similar time frame to the fresh pipis when barbequing, steaming and poaching. They do take a little longer in the oven.
- To prevent overcooking it is best to remove the open shells and set them aside, especially on the barbecue.
- Any shells that do not open can be prised open or cooked further until they open.
Goolwa PiPiCo http://goolwapipico.com/