LeeBoruchow's profile page
Recipes
Prosciutto con Fichi e Fettunta
By LeeBoruchow
I am quite certain that there is nothing more awesome than a ripe fresh fig, in season
- 2 cups fresh figs, stems removed and roughly chopped, plus 1 cup fresh figs, cut in half lengthwise
- 1/2 cup plus 3/4 cup extra virgin olive oil
- 3 tablespoons pomegranate molasses
- 4 1-inch thick slices of crusty peasant bread, toasted in 400 F oven for two minutes and slice in half on a bias
- 1 bunch baby spinach
- Juice of 1 lemon juice
- Salt and pepper
- 1/2 pound Prosciutto di Parma, thinly sliced
- 4 tablespoons extra virgin olive oil
Spiedini di Gamberoni
By LeeBoruchow
For whatever reason, shrimp and cooked limoncello go very well together
- 2 pounds shrimp, peeled & cleaned
- 5 long branches rosemary, leaves removed to yield skewers, leaves set aside
- 2 lemons, zested and juiced
- 2 ounces limoncello
- 2 bunches oregano, leaves removed and bruised
- 1/4 cup extra-virgin olive oil
Bietole al Forno
By LeeBoruchow
A salad of roasted beets and asparagus
- Kosher salt
- 5 large red beets
- 12 spears jumbo asparagus
- 1/2 lemon
- extra virgin olive oil, plus
- 3 :1 ratio extra virgin olive oil to balsamic vinegar
- 1 cup frisee salad, washed and spun dry
- Parmigiano-Reggiano, for shaving
Linguine con le Vongole in Bianco
By LeeBoruchow
No, pork is not traditional in this recipe, but its just too good to ignore
- 4 tablespoons extra virgin olive oil
- 1/2 medium red onion, minced
- 1/4 pound pancetta, cut into 1/8-inch dice
- 4 cloves garlic, peeled and thinly sliced
- 6 tablespoons extra virgin olive oil
- 1 teaspoon crushed red chiles
- 2 pounds manila clams, scrubbed and rinsed
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1 pound linguine
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Salsiccie con l'Uva
By LeeBoruchow
Sausages with grapes and saba: This is a great dish, but go easy on the Saba, which can be very sweet and strong
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage, each link split lengthwise and opened like a book
- 1 onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1/2 pound seedless green grapes
- 1/2 pound seedless red grapes
- Salt and pepper, to taste
- Saba, for drizzling
Lobster and Crab Cakes with Chipotle Remoulade
By LeeBoruchow
An invention of mine while on a brief quest for the best crabcake
- Lobster/Crab Cake:
- 1 egg
- 1/2 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon Worcestershire sauce
- Old Bay Seasoning, to taste
- 2 scallions, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup jalapeno pepper, diced
- 1/4 cup red onion, chopped
- 2 tablespoons parsley, chopped
- 1 cup panko bread crumbs, plus more for dredging
- 1/2 pound crabmeat, jumbo lump
- 1/2 pound lobster tail meat, cooked and diced
- Salt and freshly ground black pepper
- Dried thyme
- Chipotle Remoulade:
- 1/2 cup Scallion, sliced
- 1/4 cup Parsley, chopped
- 2 tablespoon Ketchup
- 1 squeeze lemon juice, fresh
- 1 tablespoon Worcestershire sauce
- 1 tablespoon White vinegar
- 1 tablespoon Mustard
- 1 tablespoon Garlic; minced
- 1 Chipotle pepper; canned
- 1 tablespoon Adobo sauce from canned chipotles
- 1 teaspoon Salt
- 1/2 cup mayonaise
Ratatouille
By LeeBoruchow
Preheat oven to 375 degrees F
- 1/2 onion, finely chopped
- 2 garlic cloves, very thinly sliced
- 1 cup tomato puree
- 2 tbs[ olive oil, divided
- 1 eggplant, thinly sliced to 1/16" thick circles
- 1 zucchini, thinly sliced to 1/16" thick circles
- 1 yellow squash, thinly sliced to 1/16" thick circles
- 1 long red bell pepper, thinly sliced to 1/16" thick rings
- Few sprigs fresh thyme
- Salt and pepper
- Few tablespoons soft goat cheese, for serving
Pasta e Fagioli
By LeeBoruchow
So the problem here is that once you put the pasta in the soup, you cant really keep it for leftovers -- the pasta ...
- 2 tablespoons pork fatback, slightly softened and mashed into a paste
- 2 tablespoons extra-virgin olive oil, plus 1/4 cup to drizzle
- 1 bunch Italian parsley finely chopped to yield 1/4 cup
- 1 medium Spanish onion, finely chopped
- 2 tablespoons tomato paste
- 2 quarts chicken stock
- 3 cups cooked borlotti beans
- 2 cups pieces of raw pasta left over from making tortellini or pappardelle
- Salt and pepper
Bruschetta with Fava Beans and Ricotta
By LeeBoruchow
When favas are in season, we try to do as many different dishes with them as possible at my house
- 11/2 cups shelled fresh fava beans, you will need 2 pounds of young favas whole.
- 4 1-inch slices of pane Pugliese
- 4 whole garlic cloves, peeled
- 1 cup fresh, local ricotta
- Best quality Extra-virgin olive oil
- Coarse sea salt form Sicily
- 1/3 cup thinly sliced fresh basil
Strichettoni con le Erbe
By LeeBoruchow
Heat the oil and butter in a large heavy saute pan over medium heat
- 2 tablespoons extra-virgin olive oil
- 3 tbs butter
- 4 medium onions, chopped
- Salt and pepper
- 1 recipe basic pasta dough
- 1 to 2 ounces thinly sliced prosciutto di Parma, chopped
- 8 large whole scallions (greens and whites), chopped
- 1 cup tightly packed fresh herbs (basil, parsley and marjoram), roughly chopped
- freshly grated Parmigiano-Reggiano