"marco canora" news and stories

Frisée (or curly endive) is perfect for salads because its feathery leaves hold just the right amount of dressing. Chef Marco Canora's combination of frisée, crisp bacon strips (lardons), and a dressing made from creamy gorgonzola, bacon fat, and sherry vinegar creates a salad that has a wonderful balance of rich and tangy.

Gnocchi -- the Italian dumplings generally made with a mixture of potato and flour -- can range from light and airy to dense and lumpy. Kitchen Daily expert Marco Canora has a few tricks for making the former. His gnocchi is wonderfully tender, and it's topped with a rich butter sauce perfumed with fragrant fresh sage.

Looking for a quick, healthy weeknight dinner? Acclaimed chef and cookbook author Marco Canora's Salmon in Parchment Paper is just the ticket. The parchment paper creates a closed environment that prevents moisture from escaping, essentially steaming the salmon and resulting in a very moist, flavorful piece of fish. You don't have to worry about overcooking the fish a little, either -- since the moisture can't escape, the flesh won't dry out.

Get Marco's Salmon in Parchment Paper recipe.

Looking for an authentic Italian tomato sauce? Try this Tuscan Tomato Sauce recipe from Kitchen Daily expert Marco Canora. Yes, it takes at least two hours to cook, but only about 10 minutes of active preparation, so you can get it started and then walk away. The sauce gets deep flavor from a soffrito -- an onion, celery and carrot mixture, minced and cooked in oil. During the long cooking process, sauce takes on a beautiful dark red color. It's a winner in all sorts of Italian dishes, from simple pasta to eggplant parmesan.

Roasting a fish whole lends it tremendous flavor, and it doesn't have to be difficult. To prepare his Roasted Snapper, Kitchen Daily expert Marco Canora dries the exterior of a medium-sized red snapper, then removes all of the fins. Next, he makes shallow cuts in each side of the fish and stuffs them with fresh rosemary and thinly sliced lemon. For an impressive presentation (and to make sure the fish cooks evenly) he places a lemon inside the cavity before baking, which allows the fish stand upright. A sprinkle of salt and pepper and a bit of oil over the top and sides and that's it -- the fish is ready for the oven.

Get Marco's Roasted Red Snapper Recipe.