LeeBoruchow's profile page
Recipes
Pasta al Pesto Trapanese
By LeeBoruchow
A traditional pesto from Trapani
- 4 tablespoons extra-virgin olive oil
- 1 bunch fresh basil, leaves picked
- 1/4 cup blanched almonds, chopped
- 1 cup freshly grated caciocavello
- Salt and freshly ground black pepper
- 3 whole ripe tomatoes
- 4 cloves garlic, lightly smashed
- 1 pound dried spaghetti
- 1/4 teaspoon chili flakes
Vongole Origanate
By LeeBoruchow
Remember this is about the clams
- 24 medium littleneck clams, scrubbed
- 3 cups kosher salt
- 4 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 medium red onion, cut into 1/8" dice
- 4 garlic cloves, thinly sliced
- 1 red bell pepper, cut into 1/8" dice
- 1 cup fresh bread crumbs
- Kosher salt and freshly ground black pepper
- 2 tbsp chopped fresh oregano
Merluzzo Ai Frutti di Mare
By LeeBoruchow
Hake with fruits of the sea - works well with cod too
- 4 tablespoons extra-virgin olive oil, plus more
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, crushed
- 1/2 pound small cherry tomatoes, cut in half
- 1 tablespoon hot chili flakes
- 1.5 cups dry white wine
- 2 pounds hake or cod fillet, skin and bones removed
- 1 pound mussels, scrubbed, bearded and rinsed
- 1 pound cockles or other small clams
- 1 bunch Italian parsley, chopped to yield 1/4 cup
- Salt and pepper, to taste
Paccheri ai Gamberetti
By LeeBoruchow
I had this at La Gavitella outside of Positano
- 1/4 cup extra virgin olive oil, plus more
- 6 garlic cloves, sliced
- 1 medium zucchini, cut to 1/4" half moons
- 1 handful of cherry tomatoes
- 1 tsp chili flakes
- 1 cup dry white wine
- 3 tbsp unsalted butter
- 1 lb paccheri
- 1 lb rock shrimp
- 1/4 cup italian parsley, chopped
- salt and pepper
Arista alla Porchetta
By LeeBoruchow
A mini version of a true porchetta, done with a loin instead of the whole hog
- 1/2 boneless pork loin, about 4 pounds
- 4 tablespoons virgin olive oil plus 4 tablespoons
- 1 medium onion, thinly sliced plus 4 cut in halves
- 1 bulb fennel, thinly sliced, leaves removed and set aside
- 2 pounds chopped pork shoulder
- 2 tablespoons fennel seeds
- 2 tablespoons freshly ground black pepper
- 2 tablespoons chopped fresh rosemary
- 6 cloves garlic, thinly sliced
- 3 eggs
Insalata di Mare
By LeeBoruchow
Big seafood salad with ceci and orange
- 1 1/2 cups dry white wine
- 2 lbs mussels, scrubbed and debearded
- 2 lemon slices
- 3/4 lb calamari, cleaned and cut into 1/4" pieces
- 3/4 lb medium shrimp, cleaned
- 1 lb baby octopus, cleaned
- 1/2 cup dried ceci, soaked overnight, drained and cooked until tender
- 1 medium onion, halved and thinly sliced
- 1/2 cup frisee, roughly chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp green olive paste
- 1 tbsp freshly ground black pepper
- 2 blood oranges, zested and cut into segments
Scafata di Fagioli e Scarola
By LeeBoruchow
Scafata of Lima Beans and Escarole
- 4 tablespoons virgin olive oil
- 4 ounces pancetta, chopped into 1/8th-inch dice
- 1/2 medium Spanish onion, thinly sliced
- 1 teaspoon crushed chilies
- 1 pound shelled fresh lima beans or 1/2 pound soaked and cooked
- 1/2 bunch escarole, cut into 1/2-inch ribbons
- 1/2 cup Basic Tomato Sauce
- 1 tablespoon freshly ground black pepper
Spaghetti con Zucchine Fritte
By LeeBoruchow
Spaghetti with fried zucchini
- 2 whole zucchini
- 1 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 scallions, sliced
- 3 tablespoons red wine vinegar
- 1 pound dried spaghetti
- Salt and black pepper
- 2 tablespoons salted ricotta cheese, grated
- 1/4 cup grated caciocavallo
- Pinch red chili flakes, chopped parsley leaves. for garnish
Peperoni Imbottiti ai Vermicelli
By LeeBoruchow
A recipe from Da Gemma in Amalfi
- 4 tablespoons plus 6 tablespoons extra-virgin olive oil
- 12 large red and yellow bell peppers
- 4 cloves garlic, thinly sliced
- 1 pound angel hair pasta
- 1 cup water
- 1/2 cup green olives, pitted
- 1/2 cup black olives, pitted
- 4 tablespoons capers, rinsed
- 1 tablespoon dried oregano
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 1/2 cup dry white wine
- 1 cup toasted bread crumbs
Trenette al Pesto
By LeeBoruchow
In my world, the classic basil pesto must be served with beans and potatoes, or the whole day is ruined
- Pesto:
- 6 New Potatoes or small Red Potatoes
- 1 cup trimmed young Green Beans or Haricots Verts
- 1 pound Trenette or Linguine Fini
- Pesto
- Freshly gated Parmigiano-Reggiano, for serving
- 3 tablespoons Pine Nuts
- 2 cups fresh Basil Leaves
- 1 clove Garlic, peeled
- Pinch of Salt
- 1/2 cup Extra-Virgin Olive Oil
- 1/4 cup freshly grated Parmigiano-Reggiano