Chirico Marco - Chirico, Marco

Marco Chirico

Biography

Born on March 10th, 1988 in Brooklyn New York, Marco Chirico is a Brooklyn native who has been immersed in the restaurant business since age 11. Graduated in 2010 From Johnson & Wales, before graduating he opened a restaurant in the summer of 2009 Called Enoteca On Court, the restaurant/wine bar boasts an extensive international wine list at reasonable prices, as well as flights of wine. Their brick oven does double duty, not only turning out the most marvelous brick oven pizza but also serving up other scrumptious menu items with a distinctive brick oven... READ MORE

Born on March 10th, 1988 in Brooklyn New York, Marco Chirico is a Brooklyn native who has been immersed in the restaurant business since age 11. Graduated in 2010 From Johnson & Wales, before graduating he opened a restaurant in the summer of 2009 Called Enoteca On Court, the restaurant/wine bar boasts an extensive international wine list at reasonable prices, as well as flights of wine. Their brick oven does double duty, not only turning out the most marvelous brick oven pizza but also serving up other scrumptious menu items with a distinctive brick oven flavor. Marco Chirico joined The New York State Restaurant Association and became an executive board member whom helps boost his knowledge and networking in the industry. Marco has made appearances on several TV shows like Fox, Pix 11, NBC, NYCTV, major newspapers, and some prestigious rewards also being Michelin Recommended for Enoteca on Court. Also, his other restaurant Marco Polo was recently rewarded from the Italy-America Chamber of Commerce for Ospitalita Italiana for authenticity and quality of food.

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What is your favorite NYC restaurant? And what is your go-to dish? Del Frisco’s Steak House my go to dish WAGYU TOMAHAWK CHOP What is your ultimate meal? My Ultimate meal will be a nice seafood tower and aged steak What three things are always in your pantry? Bottle of Red wine, Olive Oil, Pistachios If you weren't a chef, what would you be? Soccer Player If you could cook with anyone, who would that be? Chef Anthony Bourdain

Recipe Name:
Scamorza Al Forno (Appetizer)

Recipe Ingredients:
Serving Size: 1
Ingredients:
½ inch thick cut of smoked mozzarella (find at an Italian delicacy store)
4 Baby Portobello mushrooms (cleaned)
1 cup Extra Virgin Olive Oil
1oz. fresh squeezed lemon juice
1oz. Truffle Oil (find at an Italian delicacy store)
1 oz. Honey
2 pieces of thin-sliced Italian bread
Salt & Pepper TT

Recipe Instructions:
Preparation:
Boil mushrooms in a small pot of water for 7 minutes. Drain and remove mushrooms to a small bowl with olive oil, salt, pepper, and a touch of truffle oil. Let this sit and marinate until the final step.

In a medium size non-stick pan, cover the pan with olive oil and gently sear 2 thin-sliced pieces of Italian bread until both sides are golden. Remove bread from pan and place onto a small plate topped with paper towel in order to let the oil dry out.

In the same medium size non-stick pan, add the smoked mozzarella and ½ oz. of lemon juice. Sear both sides of the mozzarella until it becomes soft. Shut off the burner, but leave the pan on the stove to keep warm while you are plating your dish.

In a small bowl, whisk honey, truffle oil, and lemon. Place the smoked mozzarella between the 2 pieces thin-sliced Italian bread, then place the mushrooms around the mozzarella. Finish by drizzling the truffle honey dressing over the dish. Enjoy!