RECIPES: Marco Canora Shares His Favorites

Finish the dish. Add the flaked baccalau to the cabbage and chickpeas and cook, stirring occasionally, until the salt cod is opaque, about 7 minutes. To serve, divide the chickpea puree between four warm plates, spoon the cabbage ragu onto each then top with the roasted cod.

Notes

If you want to cook your own chickpeas start with 2 cups dried peas and soak them in water to cover (by at least 3 inches) in the refrigerator overnight. The next day, drain the beans and put them in a large pot. Add enough water to cover by about 2 inches. Cut the end off a head of garlic so the cloves are exposed. Add the head of garlic to the beans along with a bunch of sage and salt. Bring the beans to a gentle simmer over moderate heat. Cook, skimming the foam the forms on the surface, until the beans are tender, about 1 hour. Remove the beans from the heat and allow them to cool in the cooking liquid. You can alternatively use canned chickpeas for this recipe.

Grilled Marinated Quail with Winter Farro Salad

Serves 6

Ingredients:

For the quail:

12 boned quail

6 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

1 clove garlic, peeled and thinly sliced

1 sprig rosemary

2 sprigs thyme

Kosher salt and cracked black pepper

Aged balsamic vinegar for garnish (optional)

For the salad:

1 cup diced carrot

1 cup diced leek

Kosher salt

4 cups cooked farro, see notes below

2 tablespoons finely chopped fresh thyme

6 tablespoons extra virgin olive oil

About ¼ cup balsamic vinegar

Freshly ground black pepper

Preparation:

Prepare the quail by clipping their wing tips (for a neater presentation). Divide the quail, olive oil, balsamic vinegar, garlic, rosemary and thyme between two large plastic storage bags. Season the quail with cracked black pepper and marinate in the refrigerator for at least 12 hours but up to 2 days.

Make the salad. Blanch the carrot and leek in a large pot of salted water, cooking just until tender, about 3 minutes. Drain and refresh in ice water.

Combine the carrot, leek, thyme, and farro in a bowl. Dress with the olive oil and vinegar to taste. Mix well and season to taste with salt and pepper. (The salad may be made several hours ahead; adjust the seasoning before serving.)

Cook the quail. Start a hot grill fire (gas or charcoal or preheat the broiler). Salt and pepper the quail then grill them, about 2 minutes per side for medium. Serve the quail drizzled with aged balsamic vinegar and with the salad.

Notes:

Cook farro the way you would rice, in liquid until soft. I like to add additional flavor by sweating 1 small chopped onion, 1 small chopped carrot and a chopped stalk of celery. Once the vegetables soften I add cups of farro, stir to mix thoroughly then add enough water to cover by about ¼ inch and some salt and pepper. I simmer the farro until the water is absorbed and it is soft, about 20 minutes.

Papparadelle with Braised Rabbit, Rosemary and Black Olives

Serves 4

Ingredients:

1 small red onion, peeled and coarsely chopped

2 ribs celery, trimmed and coarsely chopped

1 small carrot, peeled and coarsely chopped

About 6 tablespoons extra virgin olive oil

1 rabbit cut into 8 pieces

Kosher salt and freshly ground black pepper

1½ tablespoons tomato paste

4 canned tomatoes

½ cup Nicoise olives

¾ cup dry red wine

1 large sprig rosemary

About 1 cup chicken stock plus additional for finishing the pasta

1 pound papparadelle, preferably fresh

Page
  • 1
  • |
  • 2
  • |
  • 3
  • |
  • 4
Join the Discussion
You are using an outdated version of Internet Explorer. Please click here to upgrade your browser in order to comment.
blog comments powered by Disqus
 
You Might Also Like...