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Recipes
Butternut Squash with Goat Cheese Truffle
By LeeBoruchow
For the pesto: In a food processor, combine olives, onion, pine nuts and garlic and blend 1 minute
- Green Olive Pesto:
- 8 ounce Fresh soft goat cheese
- 1/2 cup Finely-chopped flat-leaf parsley
- 1 cup Green Olive Pesto
- 1 medium Butternut squash; peeled, seeded, and cut into 1/2" cubes -; (abt 2 cups)
- 2 teaspoons Extra virgin olive oil
- 2 teaspoons Balsamic vinegar
- 2 Scallions from white to green; thinly sliced
- 1 teaspoon Black mustard seeds
- Salt, to taste
- Freshly-ground black pepper; to taste
- 1 1/2 cups large or jumbo green olives, such as ascolane, pitted
- 1/2 red onion, finely chopped
- 1/4 cups pine nuts
- 1 clove garlic, thinly sliced
- 1/2 cup extra virgin olive oil, approximately
Risotto agli Asparagi
By LeeBoruchow
Asparagus risotto. This should be slightly soupy to be authentic
- 1 lb asparagus, trimmed and cut into 1" long pieces, tips reserved
- 4 to 6 cups chicken or vegetable stock
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 1/3 medium red onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Salt to taste
- 1/2 cup grated parmigiano reggiano
Tacchino alla Bolognese
By LeeBoruchow
Take the cutlets, season with salt, and place a slice of prosciutto, some pecorino, and a grating of truffle on top...
- 2 tbsp extra virgin olive oil, plus more
- 2 tablespoons butter
- 6 turkey cutlets, pounded thin
- Parmigiano-Reggiano, for shaving
- 1 white truffle, or black, very thinly sliced
- 6 slices prosciutto di Parma
- 1/2 cup grated young pecorino toscano
Caramelized Fennel Salad with Gorgonzola Crostini
By LeeBoruchow
Even if you claim to hate Gorgonzola or blue cheese, just try this as-is
- 4 tablespoons plus 4 tablespoons extra-virgin olive oil
- 2 heads fennel, fronds and core removed, cut into 1/4-inch batons
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 2 ripe pears, Bartlett or Comice, seed core removed and very thinly sliced
- 1 cup watercress, washed and spun dry
- Juice of 1/2 lemon
- 4 1-inch thick slices baguette, toasted and cooled
- 1/4 pound gorgonzola
- 4 shiso leaves, cut into chiffonade
- 4 tablespoons cherry vinegar
Cotolette alla Zingara
By LeeBoruchow
Pork chops + peppers/chiles = one of the best combos ever
- 4 1/2 quarts water
- 1 cup kosher salt
- 1 cup brown sgar
- 12 black peppercorns
- 4 bay leaves
- 6 pork rib chops
- Salt and pepper, to taste
- 1 cup flour
- 3 tbsp extra-virgin olive oil
- 1 cup dry white wine
- 1 red, 1 yellow and 1 green bell pepper, cored and cut into thin strips
- 5 bulb onions, cut into rings, green tops thinly sliced and reserved
- 1/4 cup black olives, pitted and chopped
- 1 tbsp capers with their brine
- 1 tbsp red chile flakes
Tagliolini al Crudaiolo
By LeeBoruchow
Perfect for Summer, when you can pull of a pasta of fresh raw veg
- extra-virgin olive oil
- 1 each of the following vegetables, cut into tiny dice: carrot, celery rib, red bell pepper, tomato, zucchini
- 1 tablespoon freshly-squeezed lemon juice
- 8 leaves basil, torn
- Salt and pepper
- Parmigiano-Reggiano, for grating
- 1 recipe of fresh egg pasta, cut into tagliolini
Gulgas di Capriolo
By LeeBoruchow
I can think of nothing better than this hearty venison goulash on a cold day
- 4 pounds bone-in venison shoulder
- 1 carrot, cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 2 Spanish onions, cut into 1/2-inch dice
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 6 sage leaves
- 6 cloves garlic
- 6 peppercorns
- 6 juniper berries
- 1 bottle dry red wine
- 1/4 cup extra-virgin olive oil
- 3 tablespoons all-purpose flour
- 4 ounces speck, cut into 1/4-inch dice
- 1 1/2 teaspoons cinnamon
- 4 cloves
- 1 cup mascarpone cheese
- 1/4 cup roughly chopped flat-leaf parsley
- Grated Montasio cheese
Pappardelle con Ricotta
By LeeBoruchow
Bring 4 quarts of water to a boil in a large pot
- 1 recipe pappardelle
- 1/4 cup chives, freshly snipped
- 1/4 cup chopped fresh Italian parsley leaves
- 1/4 cup fennel tops, chopped
- 1/4 cup fresh arugula, chopped
- 1 cup ricotta cheese
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated pecorino
- Salt and freshly ground black pepper
Chard with Pancetta and Wallnuts
By LeeBoruchow
Yet another example of where pork fat makes everything taste better
- 1 1/2 ounces pancetta
- 2 medium shallots, thinly sliced
- 1 pound chard, stems and leaves separated, chopped
- 1 teaspoon chopped fresh thyme
- water
- juice of half a lemon
- 2 tablespoons chopped walnuts, toasted
- 1/4 teaspoon freshly ground pepper
Warm Lentil Salad with Guanciale
By LeeBoruchow
n heavy saucepan, cook guanciale over medium heat, stirring occasionally, until crisp and golden, about 5 minutes; ...
- 3 oz very thinly sliced guanciale
- 1/3 cup diced onion (1/4" dice)
- 1 clove garlic, thinly sliced
- 1 cup French green lentils, sorted and rinsed
- 1/2 tsp dried thyme
- 2/3 cup finely diced carrot
- salt, to taste
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- Freshly ground black pepper to taste
- One -quarter of a small head of radicchio, finely shredded