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Recipes
Lemon Cakes
By LeeBoruchow
From Game of Thrones!
- 1/2 cup powdered sugar plus additional for dusting ramekins
- 2 eggs, separated
- 3 tbsp plus 1 tsp all-purpose !our
- Pinch kosher salt
- 2/3 cup buttermilk
- 2 1/2 tbsp fresh lemon juice
- Finely chopped zest of 1 1/2 lemons
Tagliatelle with Radicchio Pancetta and Goat Cheese
By LeeBoruchow
Roll out the pasta dough to the thinnest setting on a pasta machine
- 1 recipe pasta dough
- Kosher salt
- 1/4 pound pancetta, thinly sliced and cut into 1/4" pieces
- 2 tablespoon unsalted butter
- 1 head castelfranco radicchio, cut into 1/2 inch chiffonade
- Freshly ground black pepper
- 1 bunch of flat-leaf parsley, finely chopped to yield 1/4 cup
- 4 tablespoons fresh goat cheese (caprino)
- Asiago for serving
Turnip and Prosciutto Bruschetta
By LeeBoruchow
In a 12-14" pan, heat oil until smoking
- 1/4 cup extra-virgin olive oil
- 1 medium red onion, 1/4" dice
- 2 medium turnips, 1/4" dice
- 1 tsp rosemary, chopped
- 1 tbsp balsamic vinegar
- 4 oz piece of prosciutto di parma, 1/4" dice
- salt & pepper to taste
- 8 slices of bread
Ravioli alla Napoletana
By LeeBoruchow
In a large bowl, combine the ricotta, pecorino, prosciutto, eggs, nutmeg, parsley, and basil and mix well
- 1 recipe basic pasta dough
- 3 cups ricotta cheese
- 1 cup freshly grated pecorino, plus more for grating
- 1 bunch parsley, chopped to yield 1/4 cup, plus additional
- 2 eggs
- 1 bunch basil, leaves only, cut into chiffonade, plus additional
- 1/4 pound prosciutto, cut into 1/8-inch thick matchsticks
- Several gratings of nutmeg
- salt
- 8 tablespoons butter
Zuppa di Finocchio e Fagiloi
By LeeBoruchow
Fennel and bean soup with cherry tomatoes and herbs
- 1.5 lb dry beans (red kidney would be traditional)
- water
- 8 sage leaves
- 2 cloves garlic, thinly sliced
- 2 medium white onions, coarsely chopped
- 3 stalks celery, thinly sliced
- 1 small fennel bulb, thinly sliced
- 6 thin slices prosciutto di parma, minced
- 1.5 lb cherry tomatoes, halved
- 4 tbsp extra-virgin olive oil
- 3 tbsp chopped mint
- 3 tbsp chopped basil
- 4 tbsp chopped dill
- black pepper
- 1 tbsp fennel seeds
- grated pecorino romano
Salmone in Cartoccio
By LeeBoruchow
Salmon in a package, with asparagus, citrus and mint
- 2 oranges, segmented
- 2 lemons, segmented
- 1/2 cup extra-virgin olive oil
- 2 salt-packed anchovies filleted (rinsed and drained)
- 4 garlic cloves, thinly sliced
- 6 spears jumbo asparagus, tough bottoms snapped off, stalks cut on the diagonal into 1/4-inch-thick slices, tips halved lengthwise
- Kosher salt and freshly ground black pepper
- Six 4-5 oz king salmon fillets
- 1 tbsp fresh thyme leaves
- 3/4 cup dry white wine
- freshly chopped mint
Zucchini Carpaccio with Bottarga
By LeeBoruchow
Using a mandolin or a very sharp knife, slice zucchini into very thin rounds
- 2 medium zucchini
- Coarse sicilian sea salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil from sicily
- 1/2 lemon, juiced
- 1 piece bottarga di muggine
- 12 small fresh mint leaves
- 2 zucchini flowers
Shaved Asparagus Salad
By LeeBoruchow
Remove and chop the zest from the orange and add it to a large nonreactive bowl
- 1 orange
- 1 bunch thick green asparagus (1 lb), trimmed and thinly sliced on the bias
- 4 oz Pecorino Romano cheese, diced or shaved
- 2 tbsp chopped chives
- 2 tsp white wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tbsp toasted hazelnuts, whole or coarsely chopped
Cotolette alla Beneventana
By LeeBoruchow
Pork chops in the style of the town of Benevento
- 1 recipe basic brine
- 4 pork chops, double-cut
- Salt and pepper
- Flour, for dredging
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fennel seeds, roughly chopped or crushed
- 1 cup white wine
- 3 cloves garlic, thinly sliced
- 1 small bunch of basil, roughly chopped
- 1/4 cup flat-leaf parsley, finely chopped
- fennel pollen, for garnish
Risotto con Asparagi e Finocchio
By LeeBoruchow
Asparagus and Fennel Risotto
- 1/2 pound asparagus, rough ends removed
- 2 medium bulbs fennel, with stalks trimmed and set aside
- 4 tablespoons olive oil
- 1 medium Spanish onion, chopped into 1/8-inch dice
- 1 1/2 cups rice, Vialone Nano or Arborio
- 4 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup