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Recipes
Radicchio in Padella
By LeeBoruchow
The pork fat and pickled onions totally tame the bitterness of the radicchio
- 1/2 cup red wine vinegar
- 1/2 cup cold water
- 1/4 cup sugar
- 1/4 cup salt, plus more to taste
- 1 large red onion, halved lengthwise and thinly sliced
- 12 ounces pancetta, sliced paper-thin
- 4 heads radicchio, cut into eighths
- Freshly ground black pepper
- 1 cup balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh rosemary leaves
Butternut Squash Soup with Parmesean Crostini
By LeeBoruchow
I am particularly proud of this recipe
- Extra-virgin olive oil
- 16 fresh sage leaves
- 1 yellow onion, chopped
- 1 sweet onion, chopped
- 2 sticks celery, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, chopped
- 2 sprigs fresh rosemary, leaves picked
- 1 fresno chile, chopped
- salt and freshly ground black pepper
- 4 1/4 pounds butternut squash, halved and deseeded
- 6 cups good-quality Chicken stock (clear preferably)
- 1 heavy grating of nutmeg
- 1 pinch or light shaking of cinamon
- 4 slices of crusty bread
- 3/4 cup of parmigano reggiano, grated
Roasted Eggplant
By LeeBoruchow
Wipe the eggplant clean and slice them in half lengthwise
- 2 lb. small Italian eggplant
- Kosher salt
- 2 to 3 Tbs extra-virgin olive oil
- fresh thyme sprigs
- Several cloves of garlic, smashed
- Lemon vinaigrette for serving
Insalata di Capesante
By LeeBoruchow
Scallop and Mushroom Salad
- 12 large sea scallops
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 shallots, thinly sliced
- 1/2 pound mixed mushrooms (including oyster, chanterelle, and cremini), sliced into 1/4-inch slices
- 1/4 cup balsamic vinegar
- 3 heads frisee, washed and spun dry
- Salt
- Best-quality extra-virgin olive oil, for drizzling
Farfalle alla Novese
By LeeBoruchow
To make the pasta: Sift together and then mound 2 1/4 cups of the flour and a pinch of salt in the center of a larg...
- For the pasta:
- 4 cups semolina flour
- 6 eggs
- 6 tablespoons dry white wine
- Pinch salt
- For the ragu:
- 4 porcini mushrooms
- 3 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- 1 small clove garlic, thinly sliced
- 1/2 pound fresh Italian sausage, ground or cut into bite-sized chunks
- 4 large, ripe tomatoes, peeled, seeded and roughly chopped, with their juices
- 1 cup red wine
- Salt
- 1 bunch fresh flat-leaf parsley, finely chopped to yield 1/4 cup
- Grated Parmigiano-Reggiano, plus a chunk for serving
Zuppa di Scampi
By LeeBoruchow
Scampi soup - substitute shrimp if you can't find scampi
- 1/4 cup extra-virgin olive oil, plus 4 tablespoons
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped, plus 1 onion finely chopped
- 2 carrots, finely chopped, plus 1 carrot finely chopped
- 4 cloves garlic, roughly chopped
- 2 pounds whole scampi, heads on, peeled, shells reserved
- 1/4 cup cognac or brandy
- Salt and pepper
- 4 canned plum tomatoes, crushed by hand
- 1 quart boiling water
- chili flakes, to taste
- Grilled bread, as an accompaniment
- Oil, for garnish
Risotto ai Fungi Porcini
By LeeBoruchow
Risotto with porcini mushrooms
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into 1/4" dice
- 1.5 cups Arborio rice
- 1/2 oz dried porcini broken into pieces with your hands
- 1/2 cup white wine
- 8 cups chicken stock, hot
- 1/2 lb fresh porcini thinly sliced
- 4 tbsp unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
Abbacchio alla Romana
By LeeBoruchow
Roman style baby lamb
- 5 tbsp extra-virgin olive oil
- 5 cloves garlic, 4 whole, plus 1 finely chopped
- 4 lbs bone-in young lamb shoulder, cut into 2" pieces
- 2 sprigs rosemary, leaves chopped
- 4 salt-packed anchovies, filleted rinsed and drained
- 1/2 cup white wine vinegar
- 1 tbsp salt, plus more
- 2 cup white wine
- 1 tbsp parsley, chiffonade
- 1 bunch mint leaves
Misto di Verdure alla Griglia
By LeeBoruchow
Mixed grilled vegetables.
- 4 zucchini
- 2 japanese eggplants
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow pepper
- 1 crusty loaf of bread
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tbsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 tbsp white wine vinegar
- 5 tbsp extra virgin olive oil
- salt and pepper, to taste
Brodetto di Cozze e Vongole
By LeeBoruchow
Place a 12 to 14-inch saute pan over medium high heat and heat the oil until smoking
- 4 tablespoons extra virgin olive oil, plus 4 tablespoons more for bruschetta
- 2 scallions, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 teaspoon hot chili flakes
- 20 littleneck clams, scrubbed and drained
- 20 mussels, debearded and scrubbed
- 2 cups dry white wine
- 1/2 cup basic tomato sauce
- 4 slices crusty peasant bread
- 1 tablespoon each chopped fresh basil, chives, and marjoram, mixed together
- Coarse salt
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup