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Recipes
Misticanza
By LeeBoruchow
Using a mandoline or other vegetable slicer, thinly shave the fennel
- 1 small fennel bulb, trimmed
- 8 oz. radishes, trimmed
- 8 oz. (2 medium bunches) arugula, trimmed, washed, and spun dry
- 6 tbsp Lemon Vinaigrette
- salt and coarsely ground black pepper, to taste
Cipolline in Agrodolce
By LeeBoruchow
Awesome way to do baby onions, from Ischia
- 4 tablespoon extra virgin olive oil
- 2 pounds small white cipolline onions
- 1/3 cup sugar
- 1 cup white wine vinegar
- 1 cup water
- 1/4 cup shopped parsley
- Salt and pepper to taste
Malloreddus al Ragu di Cinghiale
By LeeBoruchow
Malloreddus with Wild Boar Ragu
- extra-virgin olive oil
- 1 carrot, finely diced
- 3 celery stalks, finely diced
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 2 bay leaves
- 1 pound wild boar leg or shoulder, cubed
- 4 juniper berries, cracked
- 1 cup Cannonau di Sardegna wine
- 1 28-ounce can of whole tomatos, juices strained, then crushed by hand
- Sea salt and pepper to taste
- 1 pound home-made malloreddus
- 1/4 cup parsley, chopped
- 1 bunch basil, chopped, plus one large sprig
- pecorino sardo, for grating
Escarole and Sunchoke Salad
By LeeBoruchow
combine first 6 ingredients in a bowl and toss
- 1 head escarole, chopped
- 3 small sunchokes, peeled and sliced thin
- 3 tbsp sliced almonds, toasted
- salt & pepper, to taste
- 2 tsp lemon juice
- 2 tbsp extra virgin olive oil
- pecorino toscano, shaved
Conchiglie Rigate con Ceci e Finocchio
By LeeBoruchow
Pasta shells with Fennel-pesto and Ceci
- 6 salted anchovy fillets, rinsed and roughly chopped
- 1 fennel, roughly chopped, fronds reserved
- 10 large basil leaves
- 3 large garlic cloves, roughly chopped
- extra-virgin olive oil
- 1 lb conchiglie rigate
- One 15-ounce can chickpeas, drained
- 1 cup teardrop tomatoes or 10 cherry tomatoes, cut into small slivers
- Freshly ground black pepper to taste
Sgombro con Melanzane
By LeeBoruchow
Grilled Mackerel and Eggplant with Salsa Verde
- Salsa Verde:
- 4 long, thin eggplant, preferably Asian, cut lengthwise in half
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon hot red pepper flakes
- 1 tablespoon dried oregano
- 4 mackerel fillets (about 2 pounds total), any bones removed
- 1 recipe salsa verde
- 1 1/2 cups Italian parsley leaves
- 1/2 cup fresh mint leaves
- 2 salt-packed anchovies, filleted and rinsed
- 1 cup extra-virgin olive oil
- 1 hard-boiled egg, finely chopped
- 2 tablespoons capers, finely chopped
- Grated zest and juice of 1 lemon
- Salt, if necessary
Farfalle with Guanciale Arugula and Truffles
By LeeBoruchow
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt
- 2 tablespoons extra-virgin olive oil
- 8 ounces guanciale (may substitute bacon or pancetta), diced
- 1 small red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
- 2 cloves garlic, thinly sliced
- 1 pound farfalle
- 2 tablespoons truffle paste
- 1/2 cup freshly grated Pecorino-Romano, plus extra for serving
- 1 bunch arugula, chopped
Pane Frattau
By LeeBoruchow
Traditionally done with a poached egg, but you could shake things up a bit and use a fried egg
- 2 cup basic tomato sauce
- 2 cups stock (lamb, vegetable, or beef)
- 4 sheets of carta di musica bread
- 1 cup grated pecorino sardo
- 4 eggs
- 1/3 cup basil
- extra virgin olive oil
- sea salt
Quaglie al Forno
By LeeBoruchow
Oven Baked Quail
- 4 quails
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh rosemary leaves
- 2 onions
- 4 skewers
- 8 bay leaves
- 1/4 cup extra-virgin olive oil, plus more for greasing the baking pan
Grilled Venison with Winter Squash Caponata and Turriga
By LeeBoruchow
1. Place the venison in a non-reactive, shallow casserole
- Caponata:
- 1 venison leg, cut into 4 8-ounce portions
- 1 teaspoon juniper berries
- 2 sprigs of fresh rosemary
- 4 garlic cloves, thinly sliced
- 2 cups plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 1 red onion, diced
- 1 white onion, diced
- 1 fennel bulb, cut into 1/4 inch cubes
- 1 large acorn squash, peeled and cut into 1/4 inch cubes
- 1 large celery root, peeled and cut into 1/4 inch cubes
- 2 celery stalks, cut into 1/4 inch cubes
- 1/2 cup capers, rinsed and drained
- 1/2 cup raisin, steeped in 1/2 cup red wine vinegar for 2 hours or overnight
- 1/2 cup sweet garlic cloves
- 1/4 cup pitted black olives
- 1/4 cup pitted green olives
- 1/4 cup pine nuts, toasted in a 400ºF oven for 5 minutes
- 1/2 cup oven-roasted tomatoes, chopped
- 1 yellow bell pepper, roasted, seeded and cut into julienne strips
- 1 red bell pepper, roasted, seeded and cut into julienne strips
- 1 tablespoon cocoa powder
- 1 tablespoon hot red pepper flakes
- Juice of 1 orange
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons sugar
- Turriga Sauce:
- 2 cups turria wine
- 1/2 cup sugar
- pinch of ground cloves
- pich of ground cinamon