LeeBoruchow's profile page
Recipes
Pasta col Cavolfiore
By LeeBoruchow
Ziti with cauliflower
- 1 head cauliflower, cut into florets, and stem cut into small pieces
- 1/4 cup extra-virgin olive oil, plus extra as needed
- 3 garlic cloves, finely sliced
- 2 salted anchovies, rinsed, soaked, filleted, and roughly chopped
- 3 canned tomatoes, roughly chopped
- 1 tbsp raisins, soaked in warm water
- 1 tbsp pine nuts, lightly toasted
- pinch saffron steeped in a small amount of hot water
- 1 lb dried ziti
- Chopped fresh parsley leaves
- Freshly grated caciocavallo
- Salt and freshly ground black pepper
Pasta alla Gricia
By LeeBoruchow
If someone were to ask me what my favorite pasta dish was, this would undoubtedly be it
- 4 tbsp extra-virgin olive oil
- 6-8 oz guanciale, thinly sliced into wide ribons
- 1/2 cup pecorino romano, grated
- 1 lb spaghetti or bucatini
- freshly ground black pepper
Bruschetta di Alici
By LeeBoruchow
Anchovy bruschetta
- 12 salt-packed anchovy fillets, rinsed and soaked in milk or water for at least 1-2 hours
- 1 bunch fresh parsley, finely chopped
- 6 mint leaves, finely chopped
- 1 clove garlic, finely minced
- 1/4 cup extra-virgin olive oil
- pinch hot red pepper flakes
- 16 thin slices Italian peasant bread
Pollo allo Zaffarano
By LeeBoruchow
Chicken thighs with saffron, olives, and mint
- Flour for Dredging
- 12 chicken thighs, rinsed and patted dry
- salt and freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 large red onions, thinly sliced
- 1/2 tsp saffron threads
- 1 cup small green olives
- 1 medium carrot, finely chopped
- 3 cups chicken stock
- 1/2 cup fresh mint leaves
- salt and pepper, to taste
Pollo con Finocchio, Olive e Vino Bianco
By LeeBoruchow
Roasted chicken with fennel and wine
- 8 chicken legs, halved
- 2 fennel bulbs with fronds, coarsely chopped
- 6 garlic cloves, halved
- 1/2 cup black olives
- 2 teaspoons fennel seeds, lightly crushed
- 1/4 to 1/2 teaspoon chili flakes
- 1 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 1 tablespoon extra-virgin olive oil
- salt, to taste
Gramigne con Salsiccia e Cavolo Nero
By LeeBoruchow
If you can't find Gramigne, you can use fusilli or rotelle
- 4 tbsp extra-virgin olive oil
- 1 medium red onion, 1/2" dice
- 1 lb Italian sausage with fennel seeds, out of casings and crumbled
- 1 cup basic tomato sauce
- 1 bunch cavolo nero, chopped into 1/2 inch ribbons
- 1 lb gramigne pasta
- 4 tbsp olio nuovo
Zuppa di Fave e Pecorino
By LeeBoruchow
This soup is a nice way to prepare favas at the end of the season, when they are larger and not nearly as tender
- 3 lbs fresh fava beans, shelled
- 1 head escarole, washed and roughly chopped
- 3 shallots, peeled and coarsely chopped
- 2 cloves garlic, whole, plus 2 cloves, thinly sliced
- 1 small bunch fresh thyme
- 1 fresh hot red chili
- 4 tbsp extra virgin olive oil
- 2 tbsp finely chopped parsley
- 3/4 cup freshly grated Pecorino Romano
Barbecued Skirt Steak and Endive with Salsa Verde
By LeeBoruchow
Make the salsa verde: Combine herbs, capers, anchovies, mustard, salt, sugar, pepper, pepper flakes and garlic in a...
- salsa verde:
- 1/4 cup finely chopped fresh rosemary
- 1/4 cup finely chopped fresh thyme
- 1/4 cup finely chopped fresh parsley
- 4 cloves garlic, finely chopped
- 3/4 cup extra-virgin olive oil
- 2lb skirt steak, trimmed
- salt and pepper, to taste
- 4 heads belgian endive, quartered lengthwise
- pimenton, for sprinkling
- 1 recipe salsa verde
- 1 recipe red onion pickles
- 1 bunch parsley leaves
- 1 bunch mintleaves
- 1 bunch basil leaves
- 1/2 cup capers, rinsed
- 2 salt packed anchovy filets, rinsed
- 1 tbsp dijon mustard
- 1 tsp kosher salt
- 1 tsp sugar
- 2 tbsp freshly ground black pepper
- 1 tbsp red pepper flakes
- 1 garlic clove
- 1 cup extra-virgin olive oil
- red onion pickles:
- 1 cup red wine vinegar
- 1/2 cup sugar
- 1/2 cup kosher salt
- 1/2 cup water
- 2 red onions, sliced into 1/2" rounds and separated into rings
Braised Beef Cheeks with Celery Root and Polenta
By LeeBoruchow
Bring 2 1/2 cups water to boil and the salt
- 1/2 tsp salt
- 1/2 cup quick cook polenta
- 1/4 cup extra-virgin olive oil
- 4 well trimmed beef cheeks
- 2 carrots, peeled and cut into 1/2" rounds
- 1 medium onion, 1/2" dice
- 1 medium celery root, peeled and cut into 1/2" cubes
- 1 celery stalk, cut into 1/2" ieces
- 2 cups dry red wine
- 1 cup basic tomato sauce
- 1 tsp chopped fresh rosemary
- salt and pepper, to taste
Arista al Finocchio
By LeeBoruchow
Pork loin with fennel. I often do this with pork tenderloins on the grill as well
- 1 tbsp Kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp fennel pollen
- 2 cloves garlic, finely minced
- 1 bunch fennel fronds, finely chopped
- Several gratings nutmeg
- 1 bone-in pork loin
- 4 tbsp extra-virgin olive oil
- 1 cup dry white wine
- 4 fennel bulbs, trimmed and segmented