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Recipes
Stinco alla Siciliana
By LeeBoruchow
Shanks, Sicilian style
- 1/4 cup extra-virgin olive oil
- 1/4 cup tomato paste
- 6 veal shanks or osso bucco cuts
- 2/3 cup green Sicilian olives, pitted and chopped
- 4 tbsp capers, rinsed and drained
- 4 marinated red peperoncini, drained and chopped
- 3 large ripe tomatoes, peeled, and roughly chopped
- 1 tsp dried oregano leaves
- 1 tbsp sugar
- 2 cups dry Marsala
- Salt and freshly ground black pepper
Insalata di Porcini
By LeeBoruchow
Grilled Porcini and Arugula Salad
- 1-2 lb fresh porcini, cut in half
- 1 bunch arugula, washed
- 1 lemon, zested and juiced
- salt and pepper to taste
- coarse sea salt
- extra virgin olive oil
- parmigano reggiano, shaved with a peeler
Pork Cheek and Black-Eyed Pea Chili
By LeeBoruchow
In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks
- 1 1 1 tbsp ground coriander
- 1 1 1 tbsp sweet smoked paprika
- 1 1 1 tsp ground cumin
- 5 5 5 lbscleaned and trimmed pork cheeks (see Note)
- Salt and freshly ground pepper
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1 1/2" lb slab bacon, cut into 1/2" dice
- 1 1 1 onion, finely chopped
- 3 3 3 garlic cloves, minced
- 2 2 2 jalapeños, seeded and very finely chopped
- 2 2 2 red bell peppers, finely diced
- 12 12 oz bottle One 12 oz bottle amber ale or porter
- 2 2 2 cups chicken stock or low-sodium broth
- 2 2 2 cups canned whole Italian tomatoes, crushed
- 2 2 2 canned chipotles in adobo, seeded and minced
- 1 1 1 lb dried black-eyed peas, picked over and rinsed
- 1-2 1-2 1-2 small cinnamon stick
- Shredded smoked cheddar cheese, cilantro leaves and crème fraîche, for serving
La Genovesa
By LeeBoruchow
A complete one-pot meal
- 1 1/2 ounces pancetta
- 1 ounce salami
- 1 ounce prosciutto
- 1/4 cup extra-virgin olive oil
- 2 pounds top round of beef, tied at regular intervals with butcher's twine
- Salt and pepper
- 5 large Spanish onions, thinly sliced
- 3 medium carrots, coarsely chopped
- 2 ribs celery, coarsely chopped
- 1 16-ounce can tomatoes, crushed, and their juices
- 1/2 teaspoon salt
- 1 1/4 cups dry white wine
- 2 pounds rigatoni
Lagane e Ceci
By LeeBoruchow
Very rustic pasta - if you cannot find durum wheat flour for the pasta, use semolina
- 1 cup dried chickpeas, soaked overnight in cool water to cover
- 1 bay leaf, fresh
- Extra-virgin olive oil
- Salt
- 1 large onion, cut into small dice
- 4 garlic cloves, thinly sliced
- 1 fresh red chili, sliced thin
- A sprig of rosemary, the leaves chopped
- A splash of dry white wine
- A handful of flat-leaf parsley, the leaves lightly chopped
- A chunk of firm Caciocavallo cheese (optional)
- 1 recipe lagane (below)
- (Lagane)
- 1 teaspoon salt
- 1 - 1 1/4 cup warm water
- 4 cups fine durum wheat flour, or semolina
Cipollata
By LeeBoruchow
Almost more of an onion stew than a soup
- 3 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 12 red or white bulb onions, thinly sliced into rings
- 1 cup dry white wine
- 1 cup milk
- 6 cups brodo or brown chicken stock
- 3 large eggs
- 1/2 cup freshly grated parmigiano-reggiano
- Salt and freshly ground black pepper
- slices of country bread
Crema di Limone
By LeeBoruchow
Lemon Cream from Amalfi
- For the cream:
- 500 ml double cream or whipping cream (35%-55% fat content)
- 100 g fine caster sugar (unrefined golden if possible, it gives better flavour and colour)
- The juice of 2 large Amalfi lemons or if unavailable, 3 medium lemons
- For the strawberries:
- 12 strawberries, washed & hulled
- Balsamic vinegar
- 1 heaped tablespoon icing (confectioner’s) sugar
- 1 mint leaf, cut into a chiffonade
Galletto con Rapini
By LeeBoruchow
Grilled baby chicken with olive paste and broccoli rabe
- 3/4 cup olive paste
- 1 cup extra-virgin olive oil
- 2 tsp chopped fresh thyme
- 2 tsp freshly ground black pepper, plus more to taste
- 1 tsp hot pepper flakes
- 4 poussin, backbones removed and flattened
- 2 cloves garlic, thinly sliced
- 2 bunches broccoli rabe, trimmed, blanched until tender, and cooled in an ice bath
- salt
Fave con Pecorino
By LeeBoruchow
This simple "salad" is a wonderful way to enjoy the fresh, spring flavor of fava beans
- 4 lb fresh, young favas
- 2-4 oz young pecorino
- best quality extra-virgin olive oil
- sea salt, to taste
- 1 lemon, quartered, optional
- 1 loaf crusty Italian farmhouse bread. optional
Zucchine in Padella
By LeeBoruchow
Pan fried marinated zucchini
- 2.5 lbs small zucchini, sliced into thin discs
- 4 cloves garlic, crushed
- 1/4 cup extra-virgin olive oil
- pinch red pepper flakes
- 2 tbsp white wine vinegar
- 1 small bunch flat leaf parsley, finely chopped
- 1 bunch fresh basil, finely chopped
- salt