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Recipes
Pasta con le Sarde 1
By LeeBoruchow
This dish, which has tons of variations, tends to scare lots of people, but it really is subtle
- extra-virgin olive oil
- 1 fennel bulb, greens removed and reserved, bulb cut into sticks
- 1.5 lbs whole fresh sardines, gutted and spines/heads removed, roughly chopped
- 1 small onion, minced
- 1 (28-ounce) can whole tomatoes, drained and chopped
- 2 tablespoons pine nuts, lightly toasted
- 2 tablespoons dried currants, soaked and drained
- Salt and freshly ground black pepper
- 1 pinch saffron
- 1 pound dried bucatini
- Fresh breadcrumbs, toasted in oil until crisp
Zuppa di Cicoria con l'Uova
By LeeBoruchow
Chicory souup with egg. And yes the base is just water, which is quite common in Italian soups
- 1/4 cup extra-virgin olive oil
- 2 onions, 1/2" dice
- 3 ounces thinly sliced pancetta, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red chile flakes
- 2 tbsp fresh mint leaves, finely chopped
- 1 pound ripe tomatoes, coarsely chopped
- 2 heads chicory, approximately 2 pounds, cleaned, trimmed and chopped into 1" pieces
- 1 teaspoon salt, + more to taste
- 8 cups water
- 4 slices Italian peasant bread, toasted
- 4 eggs
- pecorino romano, for grating
Broiled Pumpkin and Apples
By LeeBoruchow
This stuff is seriously like crack
- 1 cup apple cider
- 2 lbs butternut squash, peeled, cut lengthwise in half, seeded, and cut into 1/2" pieces
- 2 medium granny smith apples, peeled, quartered, cored, and cut into 1/2" pieces
- 3 tbsp extra virgin olive oil
- Maldon or other flaky sea salt and coarsely ground black pepper
- 2 tbsp Asian fish sauce
- 2 tbsp sherry vinegar
- 2 tbsp finely chopped fresh sage
Piselli con Guanciale
By LeeBoruchow
Pork cheek... peas.... mmmm
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, sliced
- 1/4 pound guanciale, cut into batons
- 2 pounds baby peas
- 1 tablespoon sugar
- 1/2 cup brown chicken stock
- Salt and pepper
Pollo in Agrodolce
By LeeBoruchow
This is a personal fav of mine when it comes to chicken dishes, which tend to be very predictable
- 1 (3 1/2 to 4 pound) chicken
- extra-virgin olive oil
- 1 large onion, chopped
- 1 celery heart, chopped and some celery leaves
- 2 tablespoons currants, soaked and drained
- 2 tablespoons sugar
- 2/3 cup red wine vinegar
- 10 large Sicilian olives (the green variety), whole with pits
- 2 tablespoons capers, rinsed
- Salt and freshly ground black pepper
- 3/4 cup blanched almonds, lightly toasted
- Fennel fronds, for garnish
- Orange wedges, for garnish
- Pepperoncini, for garnish
Puntarelle in Salsa
By LeeBoruchow
1. To make the oil: In a 12- to 14-inch sauté pan, simmer the anchovies, garlic, and oil over low heat for 30 minu...
- 1/4 cup salt-packed anchovy fillets, rinsed, soaked in water for 20 minutes, and patted dry
- 1/4 cup peeled garlic cloves
- 3/4 cups extra-virgin olive oil
- 1 head puntarelle (or chicory)
- Juice of 1 lemon
- 1 tablespoons white wine vinegar
- 1 tablespoon heavy cream
- Kosher Salt and freshly ground black pepper, to taste
- 8 marinated anchovy fillets, or 4 salt-packed anchovies, rinsed and patted dry.
West African-Style Chicken & Fennel Stew
By LeeBoruchow
Stir the cumin, paprika and red pepper in a small bowl
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp ground red pepper
- 12 skinless, boneless chicken thighs (about 1 1/2 lbs), cut in thirds lengthwise
- 2 tbsp olive oil
- 2 large bulbs fennel, cut in half and cut into 1/2" slices crosswise
- 1 10 3/4 oz can French Onion Soup
- 2 tbsp lemon juice
- 1 15 oz can chickpeas, rinsed and drained
- 1/4 cup chopped fresh parsley or cilantro leaves
- 2 tsp grated lemon zest
Puntarelle alla Romana
By LeeBoruchow
Cut puntarelle lengthwise into thin strips
- 1 lb puntarelle
- 1 clove garlic, chopped
- 4 anchovy fillets, rinsed and chopped
- 2 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper
Polpette di Tonno
By LeeBoruchow
Tuna meatballs in a garlic-spiked tomato sauce
- 1 lb fresh tuna, all skin and sinews removed
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup grated Pecorino
- 2 tbsp golden raisins, soaked in warm water
- 2 tbsp pine nuts
- Salt and freshly ground black pepper
- Flour, for coating
- Extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- pinch chili flakes
- 1 (28-ounce) can peeled whole tomatoes, drained
- Fennel fronds, for garnish
Linguine con Vongole Fujute
By LeeBoruchow
Linguine with Escaped Clams - as in there are no clams
- 2 tablespoons plus 2 teaspoons salt
- 4 tomatoes, peeled and cut into 1/2-inch dice
- 5 cloves garlic, sliced thin
- 1 1/2 ounces prosciutto, cut into 1/4" pieces
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon red chili flakes
- 1/4 cup chopped parsley
- 1 pound linguine